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Easy to cook Claypot Chicken Rice in a Rice Cooker

Cooking claypot chicken rice in a rice cooker may not be authentic or give that burnt fragrant from the charred rice but it is more practical for most of us who have busy lives. This one pot dish can serve many people depending on the capacity of your rice cooker. Tastewise is as good as cooked in an actual claypot minus the charred rice of course.

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Cuisine: Chinese
Keyword: Chicken
Author: Shiokman Eddie
Ingredients
  • 3 deboned chicken breasts or 6 chicken legs or whole chicken with bones cut into small pieces
  • 100 g dried shiitake mushroom
  • 2 chinese sausage lap cheong
  • 150 g dried prawns
  • 4 cups rice
  • 4 cups mixture of water and mushroom and dried prawn water
Marinate for chicken
  • 2 tsp dark soy sauce
  • 2 tsp light soy sauce
  • 1 tsp sesame oil
  • 1 tsp oyster sauce
  • 2 tsp chinese rice wine
  • Pepper to taste
  • 6 cloves garlic
  • 6 cm knob of ginger cut into strips
Drizzling sauce
  • 1 tsp dark soy sauce
  • 1 tsp light soy sauce
  • 1 tsp oyster sauce
  • 2 tsp chinese rice wine
Garnish
  • Spring onions cut
  • Cilantro Chinese parsley
  • Crispy fried shallots
Instructions
  1. Cut deboned chicken breast, chicken legs or whole chicken into small pieces and place in a bowl.
  2. Add dark and light soy sauce, sesame oil,oyster sauce, chinese rice wine and pepper
  3. MIx everything and ensure chicken pieces are thoroughly coated by the sauces.
  4. Add garlic and half amount of ginger strips and mix well.
  5. Keep in the fridge for a few hours or overnight.
  6. Wash and soak dried shiitake mushrooms in hot water until soft.
  7. Cut off mushrooms stems, sieve and keep mushroom water for later use.
  8. Slice the mushrooms into strips.
  9. Soak chinese sausage in water until skin loosens.
  10. Remove skin of chinese sausage by cutting with scissors or knife.
  11. Cut sausage into thin slices.
  12. Wash and soak dried prawns in water. Drain and keep water for later use.
  13. Stir fry sliced chinese sausage and set aside.
  14. Add the remaining ginger strips, sliced mushrooms and stir fry until mushroom softens slightly, set aside.
  15. Stir fry dried prawns until fragrant and crispy, set aside.
  16. Wash and drain 4 cups rice and transfer into a rice cooker.
  17. Add plain water to mushroom and dried prawn water to get 4 cups of water and pour into rice cooker.
  18. Cook15 mins until rice is partially cooked.
  19. Open rice cooker cover and add marinated chicken and spread evenly on top of the rice.
  20. Add in fried sausages, mushrooms, dried prawns and ginger and spread evenly.
  21. Close rice cooker cover and continue cooking until it automatically stops, which takes about another 30 mins (for my rice cooker).
  22. Open cover, fluff up the rice and mix the ingredients together.
  23. Keep chicken rice in rice cooker until ready to be served warm.
  24. Serve with cut spring onions, cilantro (Chinese parsley) and crispy fried shallots
  25. To make drizzling sauce, mix dark and light soy sauce with oyster sauce and chinese rice wine.
Recipe Notes

You can add more ingredients (eg chicken, salted fish, dried prawns, mushrooms and chinese sausage).

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