Claypot Chicken Rice in Rice Cooker 电饭锅沙煲鸡饭
I’m sure many of you love Claypot Chicken Rice, so do I 🙂 An easiest way to cook Claypot Chicken Rice is in the rice cooker (so you don’t have to worry the rice will get burnt) rather than the traditionally way of cooking it in a claypot over a charcoal stove thus achieving rice crust at the base and sides The marinated boneless chicken was first semi-cooked in the frying pan. Then wait for the white rice to cook half way through in the first 15 minutes in the rice cooker and place the semi-cooked chicken meat on top together with the Chinese sausage (腊肠), continue to cook for another 15 minutes. Then drizzle with a good quality dark rich soya sauce (I used 广祥泰 Kwong Cheong Thye brand) over the chicken. Give the rice a good mix and close the rice cooker lid, “KEEP WARM” the chicken rice for 10-15 minutes to ensure the chicken is fully cooked before you start to enjoy this satisfying tasty one-pot meal for lunch or dinner.
Claypot Chicken Rice in Rice Cooker
Ingredients
- 500 g boneless chicken leg - with extra few pieces chicken wings
- 1/2 tbsp garlic - chopped
- 1/2 tbsp minced ginger
- 1-2 pcs Chinese sausage - sliced diagonally
- 30 g salted fish - cut small pieces
- few shiitable mushrooms - I didn't add
- 2.5 cups long grain rice
- 4-6 tbsp dark soya sauce
Seasonig
- 1/2 tbsp ginger juice
- 1 tsp salt
- 1 tsp sugar
- 2 tsp light soya sauce
- 1/2 tbsp dark soya sauce
- 1 tbsp oyster sauce
- 1/2 tbsp sesame oil
- 1/2 tbsp hua tiao chiew - Chinese cooking wine
- 1/2 tbsp corn starch
- dash of pepper
Instructions
- Cut boneless chicken leg in bite sizes (not too small), then marinate with the seasoning for an hour or longer in the refrigerator.
- Heat up frying pan with little oil, fry Chinese sausages for 1-2 minutes, dish up. Then add salted fish and fry to brown, dish up. In the same pan, fry garlic and ginger to aromatic with oil. Pour in the chicken meat and stir fry for about 2 minutes (semi-cooked), dish up and set aside.
- Rinse rice and add water (or according to your normal amount) into rice cooker.
- Cook the rice to semi cooked for about 15-20 minutes, then place the chicken meat and Chinese sausage on top and continue to cook for another 15 minutes. Then mix the cooked rice and chicken meat together, followed by salted fish, mix well with a spatula. Add dark soy sauce (is up to you how much dark soya sauce you want to add), mix thoroughly well.
- Close the rice cooker lid for another 10-15 minutes at "KEEP WARM" to ensure the chicken is fully cooked.
- Serve hot immediately with extra fried salted fish and finely cut spring onion.
电饭锅沙煲鸡饭 Claypot Chicken Rice in Rice Cooker
材料：
- 500克 起骨鸡腿肉（还加了几只鸡翅膀）
- 1/2汤匙 蒜蓉
- 1/2茶匙 姜末
- 1-2条 腊肠，切片
- 30克 咸鱼，切粒
- 几朵香菇，切片 （因为我对菇类敏感，没放）
- 2.5杯 米
- 4-6汤匙 黑酱油
- 1/2汤匙 姜汁
- 1茶匙 盐
- 1茶匙 白糖
- 2茶匙 酱请
- 1/2汤匙 黑酱油
- 1汤匙 耗油
- 1/2汤匙 麻油
- 1/2汤匙 花雕酒
- 1/2汤匙 玉米粉
- 胡椒粉，适量
做法：
- 将鸡肉切成丁壮（不要太小粒），和调味料一起腌制，放入冰箱最少一个小时或yi’s。
- 热锅倒入少许油炒腊肠炒至1-2分钟盛起，接着炒咸鱼粒至金黄色盛起。再倒入少许油爆香蒜蓉和姜末，放入鸡肉翻炒几下约2分钟至鸡肉半熟，盛起备用。
- 米洗净后放入电饭锅内加水（跟平常煮饭一样）。
- 饭煮至半熟约15-20分钟左右打开盖（，把鸡肉和腊肠铺在饭上面，盖上盖继续煮15分钟。然后把饭和鸡肉，腊肠一起翻拌均匀，倒入咸鱼再拌匀。最后倒入黑酱油拌匀（黑酱油加多少随意）。
- 再盖上锅盖，让鸡肉再闷10-15分钟确保全熟。
- 享用前可再放上少许咸鱼粒和葱花加以点缀。
It looks absolutely mouthwatering! I miss the Chinese sausages.
It looks absolutely mouthwatering! I miss the Chinese sausages.