Claypot Rice
"Claypot" Rice Made In 30 Minutes With A Rice Cooker Recipe - 电饭锅煲仔饭. This recipe is a godsend for those of you who do not own a claypot. We tweaked the recipe a little so you get all the yummy flavours of a typical claypot rice minus all the hassles! Rather than just throwing everything in the rice cooker, we pre-fry the ingredients in a wok to give it more colour and flavours. The next step is pretty simple, when the rice is steaming, just combine everything and let the rice cooker work its magic. A healthy and easy dish you can easily whip up for the whole family any day!
🍳 Cook: 1 min
Ingredients
| 200 g | Rice | |
| 225 ml | Water | |
| 200 g | Chicken thigh, boneless | |
| 1 | Chinese wine sausage | |
| 4 | Chinese mushrooms, soaked | |
| 2 | Shallots, minced | |
| 4 clove | Garlic, minced | |
| 2 slices | Salted fish brined in oil | |
| 0.25 tsp | 1.3 ml | Sugar |
| 2 tbsp | 30 ml | Oil |
| 2 tbsp | 30 ml | Shaoxing wine |
| — | Spring onions | |
| — | Blanched vegetables | |
| 1 tbsp | 15 ml | Light soya sauce (chicken marinade) |
| 2 tsp | 10 ml | Oyster sauce (chicken marinade) |
| 0.25 tsp | 1.3 ml | Dark soya sauce (chicken marinade) |
| 1 tbsp | 15 ml | Ginger juice (chicken marinade) |
| 2 tsp | 10 ml | Sesame oil (chicken marinade) |
| 1 tbsp | 15 ml | Shaoxing wine (chicken marinade) |
| 1 tsp | 5 ml | Corn flour (chicken marinade) |
| 0.5 tsp | 2.5 ml | Sugar (chicken marinade) |
| 0.25 tsp | 1.3 ml | White pepper (chicken marinade) |
| 2 tsp | 10 ml | Light soya sauce (sauce) |
| 0.5 tsp | 2.5 ml | Dark soya sauce (sauce) |
| 0.5 tsp | 2.5 ml | Sugar (sauce) |
| 0.25 tsp | 1.3 ml | Pepper (sauce) |
| 1 tsp | 5 ml | Shallot oil (sauce) |
| 1 tsp | 5 ml | Sesame oil (sauce) |
Instructions
Easy Level: Easy | Cook Time: 1 Hr | Servings: 4 Pax
- Cut 200g boneless chicken thigh into bite size pieces.
- Marinate it for 1 hour or overnight with 1 tbsp light soya sauce, 2 tsp oyster sauce, ¼ tsp dark soya sauce, 1 tbsp ginger juice, 2 tsp sesame oil, 1 tbsp Shaoxing wine, 1 tsp cornflour, ½ tsp sugar and ¼ tsp white pepper.
- Wash and drain 200g Heavenly rice. Add rice to rice cooker with 225ml water.
- Cover and start rice cooker.
- Mix well 2 tsp light soya sauce, ½ tsp dark soya sauce, ½ tsp sugar, wine, ¼ tsp pepper, 1 tsp shallot oil and 1 tsp sesame oil in a bowl. Set aside.
- Place 2 slice of salted fish on a plate and sprinkle ¼ tsp sugar on it.
- Slice Chinese wine sausage and soaked Chinese mushrooms into slices.
- Heat 2 tbsp oil in wok.
- Add minced shallot and garlic, stir fry until fragrant.
- Add in sliced Chinese wine sausages and sliced Chinese mushrooms, stir fry for 1 minute.
- Add in marinated chicken and fry until meat changes colour, and deglaze with 2 tbsp Shaoxing wine.
- Pour in sauce mixture, mix well and dish out.
- When the rice start to steam, add the cooked chicken mixture and two slices of salted fish.
- Close the lid and let it cook until rice is done.
- Once ready, give rice a good mix and serve with blanched vegetables and chopped spring onions.