Claypot Chicken Rice in Rice Cooker
Easy to cook this satisfying tasty one-pot meal claypot chicken rice in rice cooker for lunch or dinner
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.
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