Claypot Chicken Rice With Rice Cooker
2 cups rice
1 spring chicken or a small chicken around 1kg, chopped
1 stalk scallion, chopped (optional)
3 inches ginger (peel the skin and cut into thin slices)
6 shitake mushrooms (soak in hot water for 30 minutes and cut into thick strips)
1/2 a small piece of salted fish (cut into small pieces) optional
2 Chinese sausage (sliced) – optional
Seasoning for chicken:
2 tablespoons oyster sauce
1 tablespoon soy sauce
1/2 teaspoon corn starch
1/2 teaspoon sesame oil
salt and pepper to taste
1/4 teaspoon sugar
1 tablespoon Shaoxing cooking wine
Seasoning for rice:
2 tablespoons soy sauce
1/2 tablespoon dark soy sauce
2 teaspoons cooking oil
a pinch of salt
1)Chop the chicken into pieces.(16pieces)
2)Add the chicken seasoning and mix well. Marinate for an hour
3)Rinse and clean the rice in a rice cooker as you normally do but reduce half a bowl of water
4)Add the rice seasoning and cooking oil into the rice and start cooking the rice.
5)At the same time, heat up a wok with some cooking oil. Fry the salted fish and set aside.
6) Keep the oil and stir fry the garlic and ginger till fragrant. Next add in the chicken, chinese sausage and shitake mushrooms.
7) Quickly stir-fry the chicken until half-cooked. Dish out and set aside.
8)Add the chicken mixture and salted fish into the rice cooker when the rice is almost dry (about 10minutes) and continue to cook till rice is completely cooked.
9)Leave the rice cooker on “Stay Warm” for 15 – 20 mintues before serving.
10)Top the chicken rice with scallion and serve immediately.