Rice Cooker Clay Pot Rice
Rice Cooker Clay Pot Rice
Ingredients
- 1 1/2 cups long grain rice
- 1 1/2 cups chicken broth
- 3 dried shiitake mushrooms, rehydrated, thinly sliced
- 2 Chinese sausages, thinly sliced
- 1/2 cup cooked chicken, shredded
- 1/4 cup green onions, chopped, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
For the Sauce
- 1/2 cup mushroom soaking water
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 1 teaspoon white pepper
- 1 tablespoon cornstarch
Instructions
- 1
Rinse the long grain rice thoroughly under cold water until the water runs clear. Drain well.
⏱️ 2 min
- 2
Place the rinsed rice into the rice cooker pot. Pour the chicken broth over the rice.
⏱️ 1 min
- 3
In a medium bowl, combine the rehydrated and sliced shiitake mushrooms with the sliced Chinese sausages.
⏱️ 3 min
- 4
To the bowl with the mushrooms and sausages, add the mushroom soaking water, soy sauce, dark soy sauce, oyster sauce, sesame oil, sugar, white pepper, and cornstarch.
⏱️ 2 min
- 5
Mix all the ingredients in the bowl thoroughly until the sauce is well combined and the cornstarch is dissolved.
⏱️ 2 min
- 6
Carefully pour the seasoned mushroom and sausage mixture evenly over the rice and chicken broth in the rice cooker pot.
⏱️ 1 min
- 7
Close the rice cooker lid and cook on the 'white rice' or 'standard cook' setting for approximately 20 minutes, or until the rice cooker automatically switches to 'warm'.
⏱️ 20 min
- 8
Once the rice cooker has finished cooking and switched to 'warm', open the lid and add the shredded cooked chicken to the pot.
⏱️ 1 min
- 9
Sprinkle the chopped green onions and fresh cilantro over the rice.
⏱️ 1 min
- 10
Gently mix everything well with a rice paddle or spoon to combine all the ingredients. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Rice Cooker Clay Pot Rice
- 1 1/2 cups long grain rice
- 1 1/2 cups chicken broth
- 3 dried shiitake mushrooms, rehydrated, thinly sliced
- 2 Chinese sausages, thinly sliced
- 1/2 cup cooked chicken, shredded
- 1/4 cup green onions, chopped, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
For the Sauce
- 1/2 cup mushroom soaking water
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 1 teaspoon white pepper
- 1 tablespoon cornstarch
Instructions
- 1
Rinse the long grain rice thoroughly under cold water until the water runs clear. Drain well.
⏱️ 2 min - 2
Place the rinsed rice into the rice cooker pot. Pour the chicken broth over the rice.
⏱️ 1 min - 3
In a medium bowl, combine the rehydrated and sliced shiitake mushrooms with the sliced Chinese sausages.
⏱️ 3 min - 4
To the bowl with the mushrooms and sausages, add the mushroom soaking water, soy sauce, dark soy sauce, oyster sauce, sesame oil, sugar, white pepper, and cornstarch.
⏱️ 2 min - 5
Mix all the ingredients in the bowl thoroughly until the sauce is well combined and the cornstarch is dissolved.
⏱️ 2 min - 6
Carefully pour the seasoned mushroom and sausage mixture evenly over the rice and chicken broth in the rice cooker pot.
⏱️ 1 min - 7
Close the rice cooker lid and cook on the 'white rice' or 'standard cook' setting for approximately 20 minutes, or until the rice cooker automatically switches to 'warm'.
⏱️ 20 min - 8
Once the rice cooker has finished cooking and switched to 'warm', open the lid and add the shredded cooked chicken to the pot.
⏱️ 1 min - 9
Sprinkle the chopped green onions and fresh cilantro over the rice.
⏱️ 1 min - 10
Gently mix everything well with a rice paddle or spoon to combine all the ingredients. Serve immediately and enjoy!
⏱️ 2 min