Claypot Chicken Rice (Using Rice Cooker)

Enjoy the delicious, warm flavors of Claypot Chicken Rice, featuring seasoned, succulent chicken, Chinese sausage, and mushrooms layered atop a bed of steamed rice, with a crispy layer of rice underneath.

Course Dinner, Main Course

Cuisine Asian, Cantonese, Chinese

Prep Time 30

Cook Time 30

Marinating Time 30

Total Time 1 30

Servings

Calories 54kcal

Author Michelle

Ingredients

Chicken marinade:

1 lb chicken thighs or breast cut into small pieces
4 cloves garlic minced, reserve half for rice
1" ginger minced, reserve half for rice
1 ½ tablespoon dark soy sauce
1 tablespoon light soy sauce
2 teaspoon Shaoxing wine optional
1 teaspoon granulated sugar
¼ teaspoon white pepper or black pepper
1 teaspoon sesame oil
1 tablespoon cornstarch

Rice:

600 g (3 C) jasmine rice
mushroom soaking water (below) + enough water to cover rice
2 tablespoon sesame oil
5 Chinese mushrooms soaked in hot water, reserve soaking water for rice
3 red dates (Chinese jujubes) soaked in hot water
3 pieces Chinese sausage (lap cheong) cut into 1" chunks

Garnish:

2 stalks green onions sliced
cilantro chopped, optional

Instructions

Marinate the chicken:

In a large bowl, combine chicken pieces, dark soy sauce, light soy sauce, Shaoxing wine, sugar, pepper, sesame oil and cornstarch.
Give everything a stir to combine thoroughly.
Cover and place into the fridge for at least 30 minutes to overnight.

Prepare the rice:

Rinse the rice under running water until the water runs clear.
Add the rice to a rice cooker liner (or claypot).
In a bowl or jug, add in reserved mushroom soaking water, plus enough water to make approximately 480ml total liquid to cover the rice.
Pour the combined liquid in the rice.
Add in sesame oil and give it a good stir using a pair of chopsticks.
Layer the Chinese mushrooms, red dates (Chinese jujubes), Chinese sausage (lap cheong) and the reserved ginger and garlic on top of the rice.
Set aside.
Heat up a frying pan with 1 tablespoon vegetable oil over medium heat.
Add in the chicken pieces and marinade, and cook for 2-3 minutes, until partially cooked.
Remove from heat and transfer over the rice and other toppings.
Cook the mixture in the rice cooker. If your rice cooker has a keep warm function, let it reheat for another 5-10 minutes to create the crispy crust on the bottom.
When ready to serve, give everything a mix using a rice paddle.
When serving, ensure to include a portion of crispy rice accompanied by chopped green onions, and, if desired, chopped cilantro and additional soy sauce.

Nutrition