Rice Cooker Claypot Chicken Rice
Delicious claypot chicken rice adapted for a rice cooker, but still retaining the same great taste and crispy charred rice!
Servings: 2
Equipment
- Rice cooker
Ingredients
- 1 boneless chicken thigh sliced
- 5 shiitake mushrooms halved
- 1 Chinese sausage sliced
- ginger sliced in shreds
- salted fish minced
- 2 cups rice
- 2 cups water
- green onion chopped for garnish
Marinate
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 tsp sesame oil
Sauce
- 1 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
Instructions
- Cut the chicken thighs to bite-size then marinate with oyster sauce, Shaoxing wine, light soy sauce, dark soy sauce, salt, sugar and sesame oil. Mix well, then add the shitake mushrooms, Chinese sausage and shredded ginger. Let the chicken marinate for about 30 minutes.
- Rinse the jasmine rice until the water runs clear. Drain well, place it in the rice cooker and add water, with the rice-to-water ratio being 2 cups of rice to 2 cups of water.
- After 30 minutes of marinating, place the marinated mixture onto the rice in the rice cooker. Close the rice cooker lid and turn it on like how you normally cook rice.Pro Tip: After 10 minutes, open the rice cooker lid and drizzle oil along the sides for that extra little crunch from charred rice. Then close it immediately and continue cooking.
- Meanwhile, mince and stir fry salted fish until golden. Salted fish gives you an extra umami taste.
- Once the rice is cooked, open the rice cooker lid, add light soy sauce, dark soy sauce and salted fish. Fluff the rice and give it a good mix, then serve hot!
- Optional step: Garnish with chopped green onions for a little zest