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.