Rice Cooker Claypot Rice

Rice Cooker Claypot Rice


Claypot rice is one of my family’s favourite  hawker food. 


As the name of the dish suggests, the traditional way of cooking claypot rice is cooking the rice over charcoal in a claypot. This method of cooking produces nice smoky flavour with crunchy bits of rice at the bottom. 


However, the downside is that you  can’t leave it unattended while cooking. Otherwise, you may ends up with a pot of burnt rice. Be careful. 


So for those who wants to enjoy home cooked claypot rice but also want to do it in a set-and-forget manner, here is a good news for you.


Today, I am going to show you how to cook claypot rice in a rice cooker! Just follow the simple step-by-step instruction below and a plate of fragrant claypot rice will be ready in no time.


The rice absorbs all the flavours of the chicken, mushrooms, lup cheong and the dried shrimp. Both of the fragrance and taste of this claypot rice are so good you will make it over and over again.  


This recipe is easy to make, but it always helps to watch the step-by-step video tutorial below.



Rice Cooker Claypot Rice
Ingredients
A)
  • 200g boneless chicken thigh, cut into cubes
  • 2 shiitake mushrooms
  • 1 lup cheong (Chinese sausage)
  • 1.5 tbsp dried shrimp, rinsed
  • 2 tbsp oil
  • 2 cloves of garlic, minced
  • 1 cup rice, rinsed
  • 1 cup water
B) 
  • 1 tsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1 tsp oyster sauce
  • 1 tbsp sesame oil

Cooking Directions
  1. Marinate chicken with ingredients B for 30 minutes.
  2. Rehydrate dried shiitake mushroom by soaking it in the water. Once it has turned soft, slice the mushroom thinly.
  3. Peel off the lup cheong casing and slice the lup cheong thinly diagonally.
  4. In a frying pan, heat up 2 tbsp oil and stir fry dried shrimp until fragrant.
  5. Add in garlic and stir fry for another minute.
  6. Add in lup cheong and lightly brown it.
  7. Add the rice into rice cooker pot, transfer all other ingredients i.e. dried shrimp, garlic, mushrooms, lup cheong and chicken into the pot.
  8. Pour in 1 cup of water.
  9. Add another 2 tsp of dark soy sauce.
  10. Set the rice cooker to cook with a simple 'cook rice' function.
  11. Once it is done, wait for 15 minutes, then open the lid and fluff the rice with a paddle.
  12. Serve with fried shallot and chopped spring onion.

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