I have blogged about my favourite claypot rice before which is one of the many local foods in Singapore that I adore. For this home-made version, I did not use a traditional claypot. As such, the best bits of burnt rice will not be present in this version but the flavour infiltrating every grain of rice will still make you crave for more. Well, sometimes, let’s just do with less carcinogen in our diet 😉
It’s also an easy rice dish to make if you have guests coming because you can pre-cook the rice and keep them warm in the cooker. One of my besties, Pinky, came by for a visit sometime ago and I cooked this for her along with a few simple dishes. I’m glad she loved it!
Rice Cooker Chicken “Claypot” Rice Recipe
Ingredients (serves 4)
1/2 chicken, skin removed & chopped into pieces
2 1/2 cups long grain rice, rinsed
12 pcs dried Chinese mushrooms, soaked in hot water & sliced
2 pcs Chinese sausage (lup cheong), sliced diagonally
1 strip dried salted fish, soaked in water till soft & diced
Marinate (for chicken):
2 tbsp chinese cooking wine
1/2 tbsp sesame oil
1 tsp sugar
2 tbsp oyster sauce
1/2 tsp dark soy sauce
3 tbsp ginger juice
1 tsp cornflour
dash of fish sauce
dash of white pepper
2 tbsp oyster sauce
1 tsp each sesame oil & dark soy sauce
1 tbsp light soy sauce
1. Marinate chicken and chill in fridge for at least 3 hours before cooking.
2. Using a pan with no oil, toast the salted fish till golden brown and crispy. Remove and set aside.
3. Heat a little oil in pan and pan-fry chicken till meat is no longer pink. Add chinese sausages and mushrooms. Quick fry for 30 seconds and add the seasoning. Stir to combine. Turn off heat.
4. Cook the rice in the cooker as per normal. Once the water starts to bubble, add in the chicken mixture from the pan. Stir with a wooden spatula till well combined. Cover the cooker and leave the chicken rice mixture to cook.
5. Once the rice is ready, sprinkle salted fish on top before serving.
And here you are, a fragrant plate of ‘claypot’ chicken rice!
As you can see, every grain of rice is coated with the ‘sauce’, making this dish very flavoursome. And because the chicken is cooked with the rice, it’s almost like using a naturally sweet chicken stock. The husband ate 3 big plates of it and couldn’t have enough of his favourite lup cheong. I might put in more next time. Enjoy!