How To Cook Claypot Chicken Rice in Rice Cooker

 

Ingredients

• 250 grams boneless skinless chicken breasts, cut into 1 inch cubes
• 2 tablespoons oil
• 2 cloves garlic, minced
• 1 inch ginger, cut into 6 slices
• 3 rehydrated dried shiitake mushrooms, thinly sliced
• 1 to 2 Chinese sausages, thinly sliced diagonally
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon ground white/ black pepper
• 1 1/2 cups rice, washed and drained
• enough water to cook rice
• 1 teaspoon sesame oil
• 2 scallion, thinly sliced diagonally

Marinating sauce

• 1 tablespoon oyster sauce
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 1/2 teaspoon ginger powder

Instructions

1. Marinate chicken breast with the amrinating sauce. Set aisde for 15 minutes. 
   
   
   
2. Heat oil in a frying pan. Saute garlic & ginger untill fragrant for about 2-3 minutes. 

   

   
   
3. Add shiitake mushrooms, Chinese sausages and chicken cubes along with the marinated sauce. 

   
   
4. Season it with salt, sugar and ground pepper. Cook untill the chicken is no longer pink. 

   

   
   
5. Add the rice into the rice cooker. 

   

   
   
6. Transfer the cooked mixture from the frying pan into the rice cooker. Drizzle it with sesame oil. 

   

   
   
7. Cook in the rice cooker with the "cook rice" function untill the "Keep Warm" signal appears. 

   
   
8. Add the sliced scallions. 

   

   
   
9. Fluff the rice with a paddle and serve it immediately. 
   
10. Garnish it with extra scallions.