Friday, July 10, 2009

Rice cooker 'claypot' chicken rice

I'm not really sure if I've shared this recipe before on my blog... but this is my version of claypot chicken rice, cooked in a rice cooker. I've not done it in a very long time, since I changed to my current rice cooker. Very glad that princess ate it all up, even though when she saw it, she said, I don't like claypot rice. And hubby had a big plate and asked for seconds, and wiped the entire pot out. :D He said it was his favourite dish, gosh I didn't even know that. Hahaha. Now I do.

Ingredients -

1. Chicken Thighs or wings would be nice, but whole chicken also can, depending on how many people you're feeding.

2. Lap cheong ( I usually prefer chicken from Bee Cheng Hiang) - sliced thinly

3. Salted fish (sliced)

4. Dried shittake mushroom (soaked in water then sliced up - keep water for later).

5. Xiao bai chye or any green leafy veg like chye sim

6. A few slices of ginger for chicken


Seasoning (for chicken) -

Dark soy sauce
Oyster sauce
white pepper
sesame oil


Method -

1. Season chicken for a couple of hours.

2. Fry lap cheong & remove. Do the same for mushroom & salted fish. Set aside.

3. Fry garlic till fragrant and add chicken. Stir fry for a while till chicken slightly cooked. Add mushroom water and enough water to cook rice in. ** Let chicken cook almost through. While chicken is cooking, I like to add in veg just for a few seconds before removing to set aside. It will absorb the flavours from the sauce.

4. Measure & wash rice before pouring in sauce from chicken. Set chicken aside for later.

5. This one is tricky... I used to have a rice cooker which took ages to cook rice so I could time it such that I knew which ingredients could go in first etc, but my current rice cooker cooks in 20mins! So, the minute the water starts bubbling, I have to open it to add the wings & drumlets before allow it to continue cooking. The minute the rice is cooked, I add in the rest of the chicken fillet, lap cheong, salted fish and mushroom. Last will be the veg prior to serving.

Happy cooking!

** For 2 cups of rice for 2 adults & 1 child, I used approximately 2-1/4 to 2-1/2 cups water.

6 comments:

Little Corner of Mine said...

Salivating liao, this looks so delicious!

Sophia Mayshann said...

yummy yummy. i love claypot rice. gonna try your recipe :P

SIG said...

lcom - Tks!

Sophia - Haha, thank you... do try and let me know yours turned out.

Annie Q said...

yummy yummy yummy!! I want to learn how to do this. :)

petite fleur said...

I love anything with lapcheong & mushrooms which means this is one of my favorites too but I've never cooked it in a rice cooker.

can you leave me a msg at rojakrendezvous@gmail.com with your email address ? I'm trying to organise a meeting with precious moments, dutchess & lotus.

Mochachocolata Rita said...

look so wonderful! and i love everything which can be dumped into rice cooker hehehe