Claypot Chicken Rice (in Rice Cooker)

My mom used to cook this dish quite often when I was younger. But it was such a long time ago that I've forgotten all about it. It wasn't until few years ago, I recalled back this dish when I was doing my meal planning. I'm so glad I did! This dish is a real Time-Saver! For mommies like me where 24 hours a day is never enough, we will appreciate any One Pot Meal recipe!

The good thing about this dish is that you can prepare the ingredients a night before (or weeks before, just keep in freezer), and then dump everything in the rice cooker the next day. The rice cooker will do the cooking and you are free to do your own things. (Ahhh... so nice!)

This recipe works great in my family because my children love this dish. I put in more mushrooms to suit their liking. You may adjust the amount of mushrooms or add other ingredients to suit your family's preferences.

Hope you'll enjoy my recipe!

Prep Time  : 20 mins
Cook Time : 40 mins
Total Time : 1 hour
Serves       : 2 pax

1 cup rice
300g chicken whole leg, deboned
4 - 6 pcs dried shiitake mushroom
3 cloves garlic, crushed
2 thick slices ginger, bruised
2 Tbsp light soy sauce
2 Tbsp oyster sauce
1 tsp dark soy sauce
1/4 tsp sugar
1/8 tsp white pepper
1 tsp sesame oil
1 tsp shaoxing wine
4 Tbsp water
1 pc lap cheong/ chinese sausage (optional)
Chopped spring onions for garnish

1. Wash the shiitake mushrooms briefly in a bowl of water. Discard the water and soak the mushrooms in hot/ warm water till soft. Slice mushrooms thinly.

2. Cut the chicken into small cubes or your preferred sizes but not too big piece or else the chicken is not going to cooked through.

3. In a medium bowl, combine chicken, mushrooms, garlic, ginger and the rest of the seasonings, and marinade for at least 30 minutes.

4. Prepare the rice: Add rice into the rice cooker bowl. Add water until the 1 cup level marked on your rice cooker. Using the same measuring spoon you used to measure the seasonings, scoop out 5 tablespoons of water.

5. Start the rice cooker and let it cook for 15 - 20 minutes or until the rice is about 35% cooked. You will see the water is bubbling and the rice is a little bit puffed. Add in the chicken on top of the rice, in a layer. Drizzle the marinades all over the rice and chicken in a circular motion. Make sure to evenly distribute the marinades to ensure that all the rice can fully absorb the marinades.

6. If you are adding lap cheong/ chinese sausage, you may add in now. Just place the lap cheong on top of the chicken and continue to cook the rice until the cooking process is done.

7. When the cooking process is done, wait for another 5 mins before opening the lid. Remove the lap cheong and slice them thinly. Stir the rice around and mix well until all the rice is well coated with the soy sauce marinades. Serve immediately or keep warm in rice cooker.

● You may also use fresh shiitake mushrooms. But I find that the dried ones have better flavor on the rice.

● Make sure the chicken is not too wet. Too much water will cause the rice to be too soft and mushy.

● You may prepare the chicken in the marinade in advance and keep in freezer for upto 1 month. When want to use, thaw in the fridge overnight.

● If you like, you may pan fry the lap cheong and add in the frying oil to the cooked rice for a more flavorful taste.

● Different rice cooker has different cooking timing. If your chicken has not cooked through by the end of your cooking process, just add a "Quick Cook" mode.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

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