Step-by-Step Guide to Prepare Speedy Claypot Chicken Rice (by Rice Cooker)

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The ingredients needed to make Claypot Chicken Rice (by Rice Cooker):

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

The traditional claypot chicken rice is cooked in a Chinese clay sand pot over a charcoal stove. 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. In the rice cooker, cook the rice according to the manufacturer's instructions.

Steps to make Claypot Chicken Rice (by Rice Cooker):

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 veggies and chinese sausage.

This recipe is a simpler version of "claypot" chicken rice, which is cooked in a modern electric rice cooker, instead of claypot. In the rice cooker, cook the rice according to the manufacturer's instructions. A general rule is cover the rice with water until reaches the first line of your index finger fr the top layer of rice. Pour over the chicken stock and the reserved mushroom soaking liquid. Place the pot over a medium heat and bring to a gentle simmer.

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