Rice Cooker Claypot Chicken Rice
Rice Cooker Claypot Chicken Rice
Ingredients
- 5 dried shiitake mushrooms
- 350 g chopped chicken
- 280 g rice
- 250 g water
- 1 Chinese sausage, sliced
- 2 tablespoons light soy sauce
- 1 1/2 tablespoons oyster sauce
- 1 teaspoon sugar
- 1 tablespoon dark soy sauce
- 1/2 tablespoon sesame oil
- 1/2 tablespoon Shaoxing wine
- 1/2 tablespoon corn starch
- as needed ground white pepper
- 1 tablespoon ginger, minced
- as needed spring onion, chopped, for garnish
Instructions
- 1
Soak the 5 dried shiitake mushrooms in water until they are soft. This will take approximately 30 minutes to 1 hour.
⏱️ 5 min
- 2
In a medium bowl, combine the 350g chopped chicken with 1 tablespoon of minced ginger.
⏱️ 2 min
- 3
Once softened, slice the shiitake mushrooms and add them to the chicken mixture.
⏱️ 3 min
- 4
Add the following to the chicken and mushroom mixture: 1 teaspoon sugar, 2 tablespoons light soy sauce, 1 1/2 tablespoons oyster sauce, 1 tablespoon dark soy sauce, 1/2 tablespoon Shaoxing wine, 1/2 tablespoon sesame oil, 1/2 tablespoon corn starch, and a generous pinch of ground white pepper.
⏱️ 3 min
- 5
Mix all ingredients thoroughly until the chicken is well coated. Marinate for at least 1 hour at room temperature or in the refrigerator.
⏱️ 2 min
- 6
In the pot of your rice cooker, add 280g rice and 250g water.
⏱️ 1 min
- 7
Pour the marinated chicken and mushroom mixture evenly over the rice in the rice cooker pot.
⏱️ 1 min
- 8
Arrange the sliced Chinese sausage on top of the chicken and rice.
⏱️ 1 min
- 9
Close the rice cooker lid and press the "cook" button. Allow the rice cooker to complete its cycle.
⏱️ 30 min
- 10
Once cooked, open the lid, fluff the rice and chicken mixture, and garnish with chopped spring onion before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Rice Cooker Claypot Chicken Rice
- 5 dried shiitake mushrooms
- 350 g chopped chicken
- 280 g rice
- 250 g water
- 1 Chinese sausage, sliced
- 2 tablespoons light soy sauce
- 1 1/2 tablespoons oyster sauce
- 1 teaspoon sugar
- 1 tablespoon dark soy sauce
- 1/2 tablespoon sesame oil
- 1/2 tablespoon Shaoxing wine
- 1/2 tablespoon corn starch
- as needed ground white pepper
- 1 tablespoon ginger, minced
- as needed spring onion, chopped, for garnish
Instructions
- 1
Soak the 5 dried shiitake mushrooms in water until they are soft. This will take approximately 30 minutes to 1 hour.
⏱️ 5 min - 2
In a medium bowl, combine the 350g chopped chicken with 1 tablespoon of minced ginger.
⏱️ 2 min - 3
Once softened, slice the shiitake mushrooms and add them to the chicken mixture.
⏱️ 3 min - 4
Add the following to the chicken and mushroom mixture: 1 teaspoon sugar, 2 tablespoons light soy sauce, 1 1/2 tablespoons oyster sauce, 1 tablespoon dark soy sauce, 1/2 tablespoon Shaoxing wine, 1/2 tablespoon sesame oil, 1/2 tablespoon corn starch, and a generous pinch of ground white pepper.
⏱️ 3 min - 5
Mix all ingredients thoroughly until the chicken is well coated. Marinate for at least 1 hour at room temperature or in the refrigerator.
⏱️ 2 min - 6
In the pot of your rice cooker, add 280g rice and 250g water.
⏱️ 1 min - 7
Pour the marinated chicken and mushroom mixture evenly over the rice in the rice cooker pot.
⏱️ 1 min - 8
Arrange the sliced Chinese sausage on top of the chicken and rice.
⏱️ 1 min - 9
Close the rice cooker lid and press the "cook" button. Allow the rice cooker to complete its cycle.
⏱️ 30 min - 10
Once cooked, open the lid, fluff the rice and chicken mixture, and garnish with chopped spring onion before serving.
⏱️ 2 min