Household Favorite: Rice Cooker "Claypot" Chicken Rice

 

I lost count of how often have I been cooking this household favorite one-pot dish - Rice Cooker "Claypot" Chicken Rice. It's my favorite go-to dish to cook; the ingredients are easy to find and cooking time is relatively short with my trusted Philips Avance Collection Fuzzy Logic Rice Cooker (not an advertisement ya, haha).

 

 Here's a previous blog post that I published in 2018. There are more photos on that blog post that depicted the cooking process. This post is a revisit and I tweaked the recipe to suit our current taste preference.

Ingredients:
(Serves 2 adults + 2 kids under 8)

1-2 tablespoons vegetable oil
500g whole chicken thigh, cut into pieces
5-6 fresh Shiitake mushrooms, rinsed and sliced
4 sticks lap cheong (Chinese dried sausages), casing removed and sliced

1 piece salted fish

2 cups brown rice, rinsed and drained
1 tablespoon oyster sauce
1 tablespoon dark soy sauce
850ml-1L filtered water

1 tablespoon mushroom powder

Salt to taste, optional

 

How to:

1. Heat up vegetable oil in a frying pan over medium-high heat. Add in chicken pieces, mushroom slices, lap cheong slices, salted fish, brown rice, oyster sauce, dark soy sauce and stir everything until evenly combined.

 

2. Transfer the mixture into the rice cooker, add water and mushroom powder. Switch on the rice cooker and select the "Casserole rice" option and press start. The timer will set itself to 1 hour.

 

3. 10 minutes before cooking stops, the rice cooker will beep. At this point, add in salt to taste.

 

4. When the rice cooker beeps again for the second time, it means cooking is done. Dinner is ready to be served.

 

5. Serve it any way you like, with or without garnishing is fine.

Share with us your photos too if you have tried cooking this recipe! Happy cooking!