Rice Cooker “Claypot” Rice
Recipe cover image

Rice Cooker “Claypot” Rice

Recipe info icon

Level

easy
Recipe info icon

Cooking

25 min
Recipe info icon

Preparation

45 min
Ingredients
Servings
3
Rice
washed
2 cups
Chicken Thighs
cut into 2cm 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
(2cm), (optional)
1 slab
Chicken Marinade
Garlic
grated
1 clove
Ginger
(1cm), 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
Step 1
  • Rehydrate the mushrooms in hot water until plump.
  • Remove the stem, slice mushrooms and keep the mushroom liquid. Set aside.
Step 2
  • Combine the Chicken Marinade ingredients and adjust to taste.
  • Marinate the cut chicken and set aside for 10 mins.
Step 3
  • Heat 2 tbsp of cooking oil in a frying pan.
  • Fry garlic, onion and ginger for about 1-2mins or until aromatic.
  • Add Chinese sausage and cook for another minute.
  • Remove from the pan and set aside.
Step 4
  • Cook marinated chicken together with the marinade and season with sugar and pepper to taste.
  • Sauté until chicken is well-cooked.
Step 5
  • 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.
Step 6
  • Transfer 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.
Step 7
  • Add sesame oil and fluff the rice.
  • Garnish with spring onions, chili, and shallots, serve warm.
Shop ingredients