Hong Kong Claypot Rice (Rice Cooker Version)
Hong Kong Claypot Rice (Rice Cooker Version)
Ingredients
For the Rice
- 300 g jasmine rice
- 360 ml water
For the Toppings
- 250 g boneless chicken thighs, cut into bite-sized pieces
- 2 Chinese sausages, (lap cheong), sliced
- 5 dried shiitake mushrooms, soaked and sliced
- 2 baby bok choy, halved
- 2 spring onions, thinly sliced
For the Chicken Marinade
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon Shaoxing wine, (optional)
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
- 1 teaspoon cornstarch
For the Finishing Sauce
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 tablespoon water
- Pinch white pepper
For the Garnish
- as needed spring onions
- as needed sesame seeds, (optional)
Instructions
- 1
In a medium bowl, combine the cut chicken thighs with all the chicken marinade ingredients: light soy sauce, oyster sauce, Shaoxing wine (if using), sesame oil, sugar, white pepper, and cornstarch. Mix well to ensure the chicken is evenly coated. Let it marinate for 20–30 minutes.
⏱️ 5 min
- 2
While the chicken marinates, rinse the jasmine rice under cold running water until the water runs almost clear. Transfer the rinsed rice to your rice cooker pot and add 360 ml of water.
⏱️ 5 min
- 3
Carefully arrange the marinated chicken pieces, sliced Chinese sausage, and sliced shiitake mushrooms evenly over the rice in the rice cooker. Do not stir the ingredients into the rice. Close the lid and start the rice cooker according to its instructions for cooking white rice.
⏱️ 5 min
- 4
Approximately 10 minutes before the rice cooker cycle is complete (or when the rice is mostly cooked but still has some moisture), open the lid and place the halved baby bok choy on top of the other ingredients. Close the lid and allow it to steam with the remaining cooking time until the bok choy is tender.
⏱️ 10 min
- 5
While the rice is finishing, prepare the finishing sauce. In a small bowl, whisk together the light soy sauce, oyster sauce, dark soy sauce, sesame oil, sugar, water, and a pinch of white pepper until well combined.
⏱️ 5 min
- 6
Once the rice cooker indicates the cooking cycle is complete, drizzle the prepared finishing sauce evenly over the cooked rice and toppings. Close the lid and let it rest for 5 minutes to allow the flavors to meld.
⏱️ 5 min
- 7
Gently fold all the ingredients together in the rice cooker pot. Garnish generously with fresh spring onions and a sprinkle of sesame seeds (if using). Serve immediately and enjoy your homemade Hong Kong Claypot Rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Hong Kong Claypot Rice (Rice Cooker Version)
For the Rice
- 300 g jasmine rice
- 360 ml water
For the Toppings
- 250 g boneless chicken thighs, cut into bite-sized pieces
- 2 Chinese sausages, (lap cheong), sliced
- 5 dried shiitake mushrooms, soaked and sliced
- 2 baby bok choy, halved
- 2 spring onions, thinly sliced
For the Chicken Marinade
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon Shaoxing wine, (optional)
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
- 1 teaspoon cornstarch
For the Finishing Sauce
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 tablespoon water
- Pinch white pepper
For the Garnish
- as needed spring onions
- as needed sesame seeds, (optional)
Instructions
- 1
In a medium bowl, combine the cut chicken thighs with all the chicken marinade ingredients: light soy sauce, oyster sauce, Shaoxing wine (if using), sesame oil, sugar, white pepper, and cornstarch. Mix well to ensure the chicken is evenly coated. Let it marinate for 20–30 minutes.
⏱️ 5 min - 2
While the chicken marinates, rinse the jasmine rice under cold running water until the water runs almost clear. Transfer the rinsed rice to your rice cooker pot and add 360 ml of water.
⏱️ 5 min - 3
Carefully arrange the marinated chicken pieces, sliced Chinese sausage, and sliced shiitake mushrooms evenly over the rice in the rice cooker. Do not stir the ingredients into the rice. Close the lid and start the rice cooker according to its instructions for cooking white rice.
⏱️ 5 min - 4
Approximately 10 minutes before the rice cooker cycle is complete (or when the rice is mostly cooked but still has some moisture), open the lid and place the halved baby bok choy on top of the other ingredients. Close the lid and allow it to steam with the remaining cooking time until the bok choy is tender.
⏱️ 10 min - 5
While the rice is finishing, prepare the finishing sauce. In a small bowl, whisk together the light soy sauce, oyster sauce, dark soy sauce, sesame oil, sugar, water, and a pinch of white pepper until well combined.
⏱️ 5 min - 6
Once the rice cooker indicates the cooking cycle is complete, drizzle the prepared finishing sauce evenly over the cooked rice and toppings. Close the lid and let it rest for 5 minutes to allow the flavors to meld.
⏱️ 5 min - 7
Gently fold all the ingredients together in the rice cooker pot. Garnish generously with fresh spring onions and a sprinkle of sesame seeds (if using). Serve immediately and enjoy your homemade Hong Kong Claypot Rice.
⏱️ 5 min