Rice Cooker “Claypot” Rice

Name: Rice Cooker “Claypot” Rice
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 cups Rice; 3 Chicken Thighs; 2 Chinese Sausages; 4 Dried Shiitake Mushrooms; 1 Tbsp Chicken Stock Powder; 1 Red Onion; 4 cloves Garlic; 1 slice Ginger; 1 clove Garlic; 1 piece Ginger; 1 Tbsp Light Soy Sauce; 2 Tbsp Sweet Dark Soy Sauce; Salt; Pepper; 2 Spring Onions; 1 Chilli; Fried Shallots; Sesame Oil

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Level

easy

Cooking

25 min

Preparation

45 min

Ingredients

Servings

Rice washed	2 cups
Chicken Thighs cut into 2 cm cubes	3
Chinese Sausages sliced	2
Dried Shiitake Mushrooms sliced	4
Chicken Stock Powder	1 tbsp
Red Onion thinly sliced	1
Garlic thinly sliced	4 cloves
Ginger 2 cm, optional	1 slice
Chicken Marinade
Garlic grated	1 clove
Ginger 1 cm, grated (optional)	1 piece
Light Soy Sauce	1 tbsp
Sweet Dark Soy Sauce or equal parts dark soy sauce & sugar	2 tbsp
Salt to taste
Pepper to taste
Garnish (optional)
Spring Onions chopped	2
Chilli	1
Fried Shallots
Sesame Oil

How to cook

Prepare mushroom

Rehydrate the mushrooms in hot water until plump.
Remove the stem, slice mushrooms and keep the mushroom liquid. Set aside.

Marinade chicken

Combine the chicken marinade ingredients and adjust to taste.
Marinate the cut chicken and set aside for 10 mins.

Start cooking

Heat 2 tbsp of cooking oil in a frying pan.
Fry garlic, onion and ginger for about 1-2 mins or until aromatic.
Add Chinese sausage and cook for another minute.
Remove from the pan and set aside.
Cook marinated chicken together with the marinade and season with sugar and pepper to taste.
Saute until chicken is well-cooked.
Turn off the fire, stir in the rice, chicken stock powder, mushrooms & Sausage-Onion mix, quickly coating each grain with sauce, ensuring not to burn the rice.
Transfer the mixture to your rice cooker and add the water per your rice cooker instructions.
You can also use the reserved mushroom liquid as part of the water.
Once the rice is cooked, switch to ‘keep warm’ mode and wait for 10 mins.
Add sesame oil and fluff the rice.
Garnish with spring onions, chili, and shallots, and serve warm.