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. Rice cooker claypot rice It is an easier and more 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.
Important reminder:
The total amount of water needed for cooking the rice depends on the brand of the white rice, some need more water while some need less. In this recipe, 450 g (about 3 rice cups) of white rice I use required about 950 ml of water (100 ml with seasoning and 850 ml before cooking with rice cooker). If 3 rice cups of white rice you use need only 750 ml of water, then add 100 ml with seasoning and 650 ml before cooking with rice cooker.
Another similar recipe is taro rice a.k.a. yam rice. Check it out as well.
CHINESE VERSION: 电饭锅版”砂煲”鸡饭
Rice Cooker Version Claypot Chicken Rice | MyKitchen101en
Yields: 7 Servings
Ingredients:
- 700 g chicken meat (cut into pieces)
- 25 g mushroom (soaked & sliced)
- 100 g shallot (sliced)
- 2 sticks Chinese sausage (lap cheong)
- 25 g old ginger (thinly sliced)
- 40 g garlic (chopped)
- 450 g white rice (rinsed and drained)
- 850 ml water (with mushroom soaking water)*
- 3 pcs pandan leaves
- 25 g spring onion (chopped)
For chicken & mushroom seasoning:
- ½ tsp ground whiter pepper
- ½ tsp fine salt
- 1 tsp fine sugar
- 2 tsps oyster sauce
- 1 ½ tsps dark soy sauce
- ¼ tsp sesame oil
- ½ tsp cornstarch
For white rice seasoning:
- 1 tsp salt
- 2 tsps dark soy sauce
- 1 tsp oyster sauce
- 100 ml water
Instructions:
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. (Reminder: The water needed for different brand of white rice might be different, adjust the amount of water according to the type of white rice you use.)
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 claypot chicken rice with some fried shallot before serving.
Easy Claypot Chicken Rice Recipe
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Ingredients
- 700 g chicken meat cut into pieces
- 25 g mushroom soaked & sliced
- 100 g shallot sliced
- 2 sticks Chinese sausage lap cheong
- 25 g old ginger thinly sliced
- 40 g garlic chopped
- 450 g white rice rinsed and drained
- 850 ml water with mushroom soaking water
- 3 pcs pandan leaves
- 25 g spring onion chopped
For chicken & mushroom seasoning:
- ½ tsp ground whiter pepper
- ½ tsp fine salt
- 1 tsp fine sugar
- 2 tsps oyster sauce
- 1½ tsps dark soy sauce
- ¼ tsp sesame oil
- ½ tsp cornstarch
For white rice seasoning:
- 1 tsp salt
- 2 tsps dark soy sauce
- 1 tsp oyster sauce
- 100 ml water
Instructions
- Add seasoning to chicken and mushroom, mix well and marinate for 20 minutes.
- Add shallot to 200 ml of cooking oil, cook over medium heat until crispy, drain off the oil.
- Cook lap cheong over medium-low heat until fragrant, then cut into slices.
- Heat 3 tbsps of cooking oil, add in old ginger and garlic, cook until fragrant.
- Add in marinated chicken and mushroom, cook until fragrant.
- Mix together seasoning for white rice, add to white rice and cook until it has dried up.
- Transfer the rice to rice cooker, add in 850 ml water (with mushroom soaking water), select “White Rice” setting.
- 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.
- When the rice is cooked, mix in chopped spring onion, let it stands for another 5 minutes before serving.
- Top the claypot chicken rice with some fried shallot before serving.
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