
Rice Cooker “Claypot” Rice
Level
easy
Cooking
25 min
Preparation
45 min
Ingredients
Servings
3
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.
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