Clay Pot Chicken Rice in Rice Cooker

Method4 steps

1. 1

   Step 1: Mix the chicken with oyster sauce (1 tablespoon), light soy sauce (1 tablespoon), dark soy sauce (1 tablespoon) and the grated 2-inch ginger (2-inch piece) portion. Cover and refrigerate for at least 15 minutes.

   Refrigerate chicken marinade for at least 15 minutes · 15 minUses 450 gram (1 lb.) boneless skinless chicken thigh/breast, cut into 1 inch cubes · 1 tablespoon oyster sauce (Indonesian: saus tiram) · 1 tablespoon light soy sauce · 1 tablespoon dark soy sauce · 2-inch piece ginger, grate

2. 2

   Step 2: Heat oil (4 tablespoon) in a frying pan/wok, sauté garlic (4 cloves) and ginger (1-inch piece) until fragrant, about 2 to 3 minutes. Add shiitake mushroom, Chinese sausages (2), chicken cubes along with all the marinating sauce, then season with salt (1 teaspoon), sugar (1 teaspoon), and ground white/black pepper (1/2 teaspoon). Cook until chicken is no longer pink.

   Fry garlic and sliced ginger before adding chicken · 3 minUses 4 tablespoon oil · 4 cloves garlic (Indonesian: bawang putih), minced · 1-inch piece ginger, slice into 6 pieces · marinated chicken with all its sauce · 3 rehydrated dried shiitake mushrooms, thinly sliced (*) · 2 Chinese sausages (Chinese: lap cheong), thinly sliced diagonally · 1 teaspoon salt · 1 teaspoon sugar

3. 3

   Step 3: Add the rice (2) into the pan/wok, stir until well combined. Note that the rice is not yet cooked at this stage, it just got mixed in with the rest of the ingredients in the pan/wok. Transfer all the mixture from the pan/wok into a rice cooker pot, add the required water to cook the rice (this should follow the instruction for your rice cooker), then drizzle with sesame oil (1 teaspoon).

   Uses surface-cooked chicken, sausage, mushrooms and seasoning · 2 rice-cooker cups rice, washed and drained · Water as required by your rice cooker for the chosen rice amount (quantity unspecified) · 1 teaspoon sesame oil

4. 4

   Step 4: Run the cooker’s normal or white-rice programme for the complete mixture. When it switches to Keep Warm, leave the lid closed for 15 minutes. Check that the rice is cooked and the thickest chicken piece reaches 74°C/165°F; if necessary, finish cooking according to the appliance instructions. Add the sliced scallions (2), fluff and serve immediately.

   Keep-warm rest after rice-cooking programme finishes · 15 minUses complete uncooked rice and chicken mixture in cooker · 2 scallions (Indonesian: daun bawang), thinly sliced diagonally