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.