Recipe: Perfect Claypot Chicken Rice (by Rice Cooker)

Claypot Chicken Rice (by Rice Cooker). Cooking claypot chicken rice in a rice cooker may not be authentic or give that burnt fragrant from the charred rice but it is more practical for most of us who have busy lives. This one pot dish can serve many people depending on the capacity of your rice cooker. Tastewise is as good as cooked in an actual claypot minus the charred rice of course.

Claypot Chicken Rice (Rice Cooker Recipe) Each rice cooker is different so you need to test out the timing required to cook the chicken thoroughly on your rice cooker. If necessary, you can briefly stir-fry the chicken partially before adding to the rice cooker. Claypot chicken rice is one of Malaysian's favourite dish and can be easily made at home. You can cook Claypot Chicken Rice (by Rice Cooker) using 9 ingredients and 3 steps. Here is how you cook that.

Ingredients of Claypot Chicken Rice (by Rice Cooker)

1. It's 1 of Chicken Thigh (chopped, with/without skin).
2. Prepare 3 of Dried Chinese Mushroom (Pre soaked overnight).
3. It's 1/2 of Chinese Sausage (tear the coating layer, sliced diagonally).
4. You need 2 of Ginger slices, 3 Shallots (sliced), 1 clove Garlic (diced).
5. It's 1 Cup of Grain Rice (washed).
6. Prepare 1 tbsp of Chinese Wine (Shao Hing).
7. It's 1 tbsp of Soy Sauce, 2 tbsp Oyster Sauce, 1 tsp Black Soy Sauce.
8. You need Dash of 5 Spice Powder, White Pepper and Salt.
9. You need of Your choice of Veges (blanched, seasoned with oyster sauce, oil).

There are many variation of it. My favourite version is in my 'One Pot Wonders' cookbook which includes flavourful ingredients like salted fish, sesame oil, pepper and belacan chili. Instead of a rice cooker, I made it in Philips All-in-one cooker, or an 'instapot'. The traditional claypot chicken rice is cooked in a Chinese clay sand pot over a charcoal stove.

Claypot Chicken Rice (by Rice Cooker) instructions

1. Marinade the chicken with a dash of White Pepper, soy sauce, sesame oil, cornflour. Sliced the mushroom into slices, marinade with ginger juice, soy sauce and oil..
2. Heat the frying pan with oil, briefly pan fried the sausage, dish up and set aside. Add some oil and pan fried the gingers, shallots, garlic until slightly brown, add in the mushroom slices, stir fried for 1 minute, add in chicken and pan fried for 1 minute on each side, add in Chinese wine followed by the rest of the seasonings. Add in grain rice and mix evenly. Dish up into rice cooker and press the White Rice function..
3. Scoop the ready rice and chicken into a bowl, arrange with blanched veges and chinese sausage..

With the traditional method, you need to control the timing properly to avoid having burnt or uncooked rice. This recipe is a simpler version of "claypot" chicken rice, which is cooked in a modern electric rice cooker, instead of claypot. Traditionally, the cooking is done over a charcoal stove giving the dish distinctive flavor. But I improvised and cook using rice cooker. by Jasmin Foo. This clay pot chicken rice is so addictive!