Wednesday 8 July 2015

Rice Cooker Claypot Chicken Rice

One-pot rice cooker meals are my top favorites. If you have never ever imagined that claypot rice can be under this one-pot rice cooker meal category, then you have to try this fuss free and super quick and easy cheater's way of preparing this meal!

Rice Cooker Claypot Chicken Rice
Serves 6 (we are small eaters)

2 cups of uncooked rice
500g chicken breast, cut to smaller chunks (marinated with 1 tbspn sesame oil, 1 1/2 tsp dark soya sauce, 1 1/2 tbspn oyster sauce, a pinch of salt and a dash of pepper for at least 1/2 hour)
5-6 shitake mushrooms, soaked and then sliced thinly (keep the water)
1-2 chinese sausage (lup cheong), sliced
4 slices of ginger
3 tsp olive oil

Some Xiao Bai Cai (optional)

1. Wash rice, then add the mushroom water to the rice in rice cooker pot to the appropriate level. (Add water if the mushroom water is not sufficient)

2. Start to cook the rice. Immediately add sliced mushroom, marinated chicken breast, sliced lup cheong and ginger slices onto the rice while it's cooking. Drizzle in the olive oil. 

3. Cover with lid and let the rice cook together with the ingredients. 

4. When the rice is about 3/4 cooked, add in the xiao bai cai and cover the lid.

5. When the rice is cooked, remove the xiao bai cai onto a plate and gently give the rice a stir using a rice paddle to mix in with the rice and other ingredients in the process. 

 6. Keep covered for a few minutes. Serve warm.

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.

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