Claypot Chicken Rice using Rice Cooker

Claypot Chicken Rice originates from Southern China region, and later spread to countries like HongKong, Singapore and Malaysia. I call it "One Pot Wonder" as it is packed with lots of ingredients cooked in a pot. Normally, the rice is cooked first and the prepared ingredients added 10-15 minutes later.

One of my all time favourite meals, I recreated my own version of Claypot Chicken Rice using rice cooker.

Ingredients
(serves 2-3 person)

1.5 cup of Raw Rice
1/4 pc Chicken (cut into bite size)
1 pc Chinese Sausage
5 pcs Chinese Mushroom
5 cm Salted Fish (baked/ fried to crisp) + 1 teaspoon of sugar

Garnishing
Spring onion (chopped) - Optional

Chicken Marinade
3 tbs ginger (chopped)
1/4 tsp Dark Soya Sauce
1 tbs Oyster Sauce
1/4 tsp Ground White Pepper
1 tsp Sesame Oil
1/2 tsp Corn Flour
1 tbs Shao Xing Wine
Pinch of salt
Pinch of sugar

Drizzling Sauce
1 tbs Oyster Sauce
1/2 tbs Dark Soya Sauce
1 tbs Soya Sauce
1 tsp Sesame Oil
1 tbs Shao Xing Wine

Method

1. Marinade the chicken in a bowl for at least 2 hours.

2. Soak the mushroom in hot water for about 30 minutes. Squeeze and drain the mushrooms. Remove the stem and dice in cube, biting size. Put aside.

3. Soak the Chinese Sausage in hot water for 5 minutes. Slice horizontally and put aside.

4. Cook the rice as per normal in a rice cooker.

5. 20 minutes prior to rice cooked, put in all the ingredients except Salty Fish.

6. Once rice is cooked, mix in the drizzling sauce and toss.

7.  Garnish with Salted Fish and Spring Onion.

Results

The aroma from the rice cooker is very fragrant and I waited with much anticipation. It turned out to be as good as it smells. Simply mouthwatering, delicious and satisfying! This is definitely a keeper!