Rice cooker “clay pot” chicken rice

This dish as the name suggest is typically cooked in a clay pot. It is commonly served and popular in the Southern regions of China, Singapore and Malaysia (source: wikipedia).

I made this for dinner sometime in the Spring as I wanted to make a one dish meal that is quick and easy to prepare. School nights is usually hectic in our household and this was a perfect solution for us.

In place of a clay pot I used a rice cooker to make this. For this recipe , you will need 2 cups rice ( I used jasmine), a bunch of green onion, thumb size ginger, shiitake mushrooms (dried is better since its more flavorful), 2 pieces chinese sausage and boneless skinless chicken thighs.


For the chicken marinade : 2 tbsp oyster sauce, 1 tbsp dark soy sauce, 1 tbsp light soy sauce and 1 tbsp ginger juice. For the rice seasoning : 1 tbsp vegetable oi, dash of sesame oil and 1 tbsp light soy sauce.

Marinate the chicken in the seasonings for 30 mins to an hour. I didn’t have enough time so I marinated mine for only 30 mins. You then sauté the ginger, onion and mushrooms in a little oil. Next, add your chinese sausages and cook until browned in the edges. Last, drop in your chicken pieces which has been marinated. Stir and cook until chicken is half-cooked. Prepare your rice as how you would using a rice cooker but remember to add your seasonings to your water. Add the chicken mixture on top of rice halfway through cooking and do not stir. Leave it covered for 10 minutes when the rice is done to ensure that the meat is fully cooked and flavor/seasoning is absorbed. Serve in individual bowls and garnish with finely chopped green onions.





Nori Fries

The first time I had “Nori Fries” was in Manila when I went home for a visit late last year. We ate at Jipan a Japanese cafe/bakery and it was served with the sandwich I ordered. From the moment I tasted I knew I have to recreate it at home.

My family loves nori and we always have some in our pantry. For this recipe I used “Aji Nori Furikake”. Furikake is a kind of Japanese condiment usually sprinkled on top of rice. It is made up of chopped seaweed, sesame seed, dried fish, sugar and salt.


There are different varieties or flavors you can get in the market these days. I was introduced to furikake in high school when I became an exchange student to Japan. My host family have this at their dining table and my foster sister and brother would always put some on their rice. Furikake is also a staple in our pantry as I would sometimes use this for my girls bento and in my onigiri.

To make, get a bag of frozen french fries and cook according to package directions. I baked mine since I don’t like deep frying. Baking the fries only took 12-15 minutes.


Then while the fries are still hot sprinkle some salt and furikake and toss everything to coat. You can serve it with a combination of mayo and ketchup dipping sauce.