Ingredient and Portion
Rice Cooker Chicken "Claypot" Rice
Submit Recipe
0
2096
0
For this home-made version, I did not use a traditional claypot. As such, the best bits of burnt rice will not be present in this version but the flavour infiltrating every grain of rice will still make you crave for more. Well, sometimes, let’s just do with less carcinogen in our diet ;)
1/2 chicken, skin removed & chopped into pieces
2 1/2 cups long grain rice, rinsed
12 pcs dried Chinese mushrooms, soaked in hot water & sliced
2 pcs Chinese sausage (lup cheong), sliced diagonally
1 strip dried salted fish, soaked in water till soft & diced
Marinate (for chicken):
2 tbsp chinese cooking wine
1/2 tbsp sesame oil
1 tsp sugar
2 tbsp oyster sauce
1/2 tsp dark soy sauce
3 tbsp ginger juice
1 tsp cornflour
dash of fish sauce
dash of white pepper
2 1/2 cups long grain rice, rinsed
12 pcs dried Chinese mushrooms, soaked in hot water & sliced
2 pcs Chinese sausage (lup cheong), sliced diagonally
1 strip dried salted fish, soaked in water till soft & diced
Marinate (for chicken):
2 tbsp chinese cooking wine
1/2 tbsp sesame oil
1 tsp sugar
2 tbsp oyster sauce
1/2 tsp dark soy sauce
3 tbsp ginger juice
1 tsp cornflour
dash of fish sauce
dash of white pepper
Seasoning
2 tbsp oyster sauce
1 tsp dark soy sauce
1 tbsp light soy sauce
1 tsp sesame oil
1 tsp dark soy sauce
1 tbsp light soy sauce
1 tsp sesame oil
Method
1. Marinate chicken and chill in fridge for at least 3 hours before cooking.
2. Using a pan with no oil, toast the salted fish till golden brown and crispy. Remove and set aside.
3. Heat a little oil in pan and pan-fry chicken till meat is no longer pink. Add chinese sausages and mushrooms. Quick fry for 30 seconds and add the seasoning. Stir to combine. Turn off heat.
4. Cook the rice in the cooker as per normal. Once the water starts to bubble, add in the chicken mixture from the pan. Stir with a wooden spatula till well combined. Cover the cooker and leave the chicken rice mixture to cook.
5. Once the rice is ready, sprinkle salted fish on top before serving.
2. Using a pan with no oil, toast the salted fish till golden brown and crispy. Remove and set aside.
3. Heat a little oil in pan and pan-fry chicken till meat is no longer pink. Add chinese sausages and mushrooms. Quick fry for 30 seconds and add the seasoning. Stir to combine. Turn off heat.
4. Cook the rice in the cooker as per normal. Once the water starts to bubble, add in the chicken mixture from the pan. Stir with a wooden spatula till well combined. Cover the cooker and leave the chicken rice mixture to cook.
5. Once the rice is ready, sprinkle salted fish on top before serving.
Recommend
More Recipe from springtomorrow
You might be also interested in...
Top