Claypot Chicken Rice in Rice Cooker
15 mins
4 SERVINGS
INGREDIENTS
- 450g chicken thigh
- 4 tbsp oil
- 4 cloves garlic, minced
- 1 inch ginger, sliced
- 3 rehydrated shiitake mushrooms, sliced
- 50g rehydrated dried scallops
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp ground white/black pepper
- 2 cups rice, washed and drained
- 1 tsp sesame oil
- 2 scallions, thinly sliced diagonally
MARINADE:
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 inch ginger, grated
(*) Soak dried shiitake mushrooms in hot water until soft and fluffy, remove stems, then thinly sliced. You can use the soaking water as part of the water to cook the rice.
METHOD
- Marinate chicken thigh with the sauces. Then set aside for 20 minutes or more.
- Heat oil in a frying pan or wok and sauté garlic and ginger until fragrant, or for about 2 to 3 minutes.
- Add shiitake mushroom, chicken thigh along with all the marinating sauce, then season with salt, sugar, and ground white/black pepper. Chicken does not need to be cooked through - remaining cook time will be in the rice cooker
- Add rice and usual amount of water to rice cooker.
- Transfer all the ingredients from the pan into the rice cooker pot and add the required water to cook the rice (follow instructions for your rice cooker). Then drizzle with sesame oil.
- Set your rice cooker to cook.
- When cooking is completed, open the lid and add the sliced scallions. (Optional: Drizzle dark soya sauce over rice). Fluff the rice with a paddle and serve.
Chicken Thigh
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
Farm Fresh
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