Recipe: Rice Cooker Clay-pot Chicken Rice 鸡肉煲仔饭

I have been using this recipe quite a number of times now, adapting here and there to our liking.

Recipe adapted from https://dailycookingquest.com/clay-pot-chicken-rice-in-rice-cooker.html

Ingredients:

• 1 kg boneless skinless chicken thigh/breast, cut into 1 inch cubes. Marinate (min 20 minutes) with 2 tbsp oyster sauce + 2 tbsp light soy sauce + 2 tbsp dark soy sauce
• Into a mixer, blend: 6 tbsp oil + 8 cloves garlic + 8 tbsp ginger
• 4 dried shiitake mushrooms, soaked, remove stems and thinly sliced 
• 3 (150g) Chinese sausages (lap cheong), thinly sliced diagonally
• Seasonings: 3 tsp salt +3 tsp sugar + 1 1/2 tsp ground pepper
• 6 rice cooker cups rice, washed and drained
• enough water to cook rice *depending on rice varieties, I used 3/4 cup water : 1 cup rice
• 3 teaspoon sesame oil
• 4 spring onion, thinly sliced diagonally
• optional: salted fish *adjust salt accordingly

Clay-pot Chicken Rice 鸡肉煲仔饭

1. High heat, saute garlic and ginger with oil (and fry salted fish at a corner) until fragrant. Remove salted fish, set aside.
2. Add mushroom, lap cheong, chicken and seasonings. Stir fry until chicken is no longer pink.
3. Add the rice, stir and mix.
4. Transfer to a rice cooker pot. Add the required water to cook rice.
5. Drizzle with sesame oil and cook.
6. Once cooked, rest for 15 minutes.
7. Fluff the rice. Add scallions and salted fish on top.

Notes

• If you have clay pot, transfer in step 5. High heat, bring it to boil. Low heat simmer for about 20 minutes *a few more minutes longer if you want more crust.
• Sometimes, I did all frying and mixing in the rice cooker. Press "cook", add oil and wait till it is heated, then continue with the remaining process.
• Rice should cook around 15-20 mins, if button turns up earlier, off, stir, and press once more. To get crust, press cook button again. Let it cook for a few minutes.