Rice Cooker 'Claypot' Chicken Rice (煲仔饭)
Ingredients
Marinade
- 25g
- ginger
- 1kg
- chicken thigh
- 2 tbsp
- oyster sauce
- 10 pieces
- shiitake mushroom
- 1-2 cups
- shao shing wine (Cap cup not western cup)
- 1/2 tbsp
- soy sauce
- 2 tbsp
- dark soy sauce (unsweetened)
- 1 tsp
- sesame oil
Main
- 4 pieces
- chinese sausage
- 1/2 piece
- salted fish
- 25g
- ginger
- 1 cup
- shao xing wine
- 2 cups
- rice (uncooked)
Method
- 01
Soak the mushrooms for 10 mins with boiling water
- 02
Soak the Chinese sausage for 20 mins
- 03
Slice the ginger
- 04
Chop the chicken into bite sizes
- 05
Combine all the marinade ingredients + that mushroom water. Marinade for at least 20 minutes.
- 06
Slice the mushrooms into thin slices
- 07
In a rice cooker / pot, add everything in, then cook the rice normally.
- 08
Thoroughly mix all the layers and serve
Notes
- The ginger amount is just a guide, being precise with it isn't a big deal.
- The key here is the salt content because everything in there is already pretty salty, towards the end you can balance it with some sugar and a bit of black vinegar if it's too salty
- Also, you won't get that crispy texture but the flavours are all there.