Sunday, March 31, 2013

Claypot Chicken Rice Using Rice Cooker

From here

Recipe: Claypot Chicken Rice without Claypot


2 cups rice
1 skinless chicken breast & 2 chicken drumsticks
1 stalk scallion (chopped)
6 shitake mushrooms (soak in hot water for 30 minutes and cut into halves)
1 small piece salted fish (cut into small pieces) - I usually skip this because I don't have it ready at home
2 Chinese sausage (sliced) – optional

Seasoning for chicken:

2 tablespoons oyster sauce
1 tablespoon soy sauce
1/4 teaspoon chicken boullion powder
1/2 teaspoon corn starch
1/2 teaspoon sesame oil
5 dashes white pepper powder
1/4 teaspoon sugar
1 tablespoon Shaoxing cooking wine (or rice wine)
3 inches ginger (peel the skin and chop into thin strips)

Seasoning for rice:

2 tablespoons soy sauce
1/2 tablespoon dark soy sauce
2 teaspoons cooking oil
1 pinch of salt


Chop the chicken breast and chicken drumsticks into pieces.
Add the chicken seasoning ,ginger and mix well. Marinate for an hour in the fridge.
Rinse and clean the rice in a rice cooker as if you are making steamed rice after the chicken is marinated for an hour.
Add the rice seasoning and cooking oil into the rice and start cooking the rice.
At the same time, heat up a wok with some cooking oil. Add in the chicken and shitake mushrooms.
Quickly stir-fry the chicken until half-cooked. Add in the chopped scallions. Dish out and set aside.
Deep fry the salted fish and set aside.
Add the chicken into the rice cooker when the rice is almost dry (about 7-8 minutes) and continue to cook till rice is completely cooked. I usually add the ginger into the rice cooker too because I love giner.
Leave the rice cooker on “Stay Warm” for 15 – 20 mintues before serving.
Top the chicken rice with fried salted fish and serve immediately

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