The traditional claypot chicken rice is cooked in a Chinese clay sand pot over a charcoal stove. With the traditional method, you need to control the timing properly to avoid having burnt or uncooked rice.
This recipe is a simpler version of “claypot” chicken rice, which is cooked in a modern electric rice cooker, instead of claypot. It is an easier and convenient way as you don’t have to worry about burning your rice, the only thing is you won’t have the unique charcoal aroma.
CHINESE VERSION: 电饭锅版”砂煲”鸡饭
Rice Cooker Version “Claypot” Chicken Rice | MyKitchen101en
Yields: 6-7 Servings
1 Add seasoning to chicken and mushroom, mix well and marinate for 20 minutes.
2 Add shallot to 200 ml of cooking oil, cook over medium heat until crispy, drain off the oil.
3 Cook lap cheong over medium-low heat until fragrant, then cut into slices.
4 Heat 3 tbsps of cooking oil, add in old ginger and garlic, cook until fragrant.
5 Add in marinated chicken and mushroom, cook until fragrant.
6 Mix together seasoning for white rice, add to white rice and cook until it has dried up.
7 Transfer the rice to rice cooker, add in 850 ml water (with mushroom soaking water), select “White Rice” setting.
8 When the water in the rice starts to dry up (not fully cooked), add in chicken, mushroom, lap cheong and pandan leaves, continue cooking until it is done.
9 When the rice is cooked, mix in chopped spring onion, let it stands for another 5 minutes before serving.
10 Top the chicken rice with some fried shallot before serving.