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