Claypot Chicken Rice, Rice Cooker Recipe
Easy one-dish-meal: Chicken & Lup Cheong (Chinese sausage) Rice
This recipe is one of my mum’s 拿手好菜 (specialty) when I was a kid. She basically dump the chicken and lup cheong to cook with the rice in a rice cooker and you have a super yummy one-dish-meal quite effortlessly. Like all my mum’s recipes, they are quite straightforward and need minimal ingredients – in this case, just chicken, lup cheong and common Asian pantry stuff like soy sauce, ginger and oyster sauce. This is also the “claypot-less” way to make claypot chicken rice in a rice cooker.
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I’ve wanted to cook this for a very long time but according to my mum, I couldn’t do it with my previous rice cooker because the rice cooked too fast. Yes, my previous rice cooker was an el cheapo, S$30 basic keep warm/cook type which cooks rice in about 10 minutes flat! Really love it but unfortunately, it wasn’t built to last. The thermostat malfunctioned after a few months and after the second one broke down, I decided it was time to look for a more durable rice cooker. I finally settled on a rather high tech (neuro fuzzy), made-in-Japan zujiroshi rice cooker. The rice cooks perfectly and the rice at the base of the pot do not dry up even after keeping warm for a few hours. The only flip side is, it takes roughly 40 minutes to cook the rice! well, at least, I consoled myself, I can now cook this dish which I have missed eating for some time.
Ingredients
(Serves 2-3)
- 1 cup rice
- water to cook rice
- 1/2 chicken (about 650g), chopped
- 2 lup cheong/Chinese sausages, soaked in hot water for 5 minutes before removing wax covering*, slice diagonally
- 1 tsp dark soy sauce
- 1 tbsp oyster sauce
- a piece of ginger* thanks reader Michell for sharing the tip via comments
Tools
- rice cooker
- graterDirections (Step-by-Step Photos)
1. Marinade chicken pieces with dark soy sauce and oyster sauce.
2. Grate some ginger and squeeze the pulp to get about 2 tsp ginger juice. According to my mum, this step is very important but when I’m busy, I just substitute this step with a few slices of ginger. Add the juice to the marinated chicken pieces.
3. Slice the lup cheong diagonally.
4. Wash rice and add water to cook rice. Set to cook.
5. Open the lid of the rice cooker to check when the rice is almost 3/4 cooked (the water is almost dried up). Each rice cooker is different and will take different timing to reach this state. for mine, it takes 20 minutes.
6. At this point, add the chicken, lup cheong and a few slices of ginger. I did not add the leftover marinade sauce as it will cause the rice to become soggy. Close the rice cooker lid and continue cooking. My rice cooker cook for a further 20 minutes before it sounds the chime indicating the rice is done . You should “keep warm” the food for at least another 20 minutes after the rice is cooked to ensure that the chicken and lup cheong is cooked through.
7. Use a spatula to mix the ingredients thoroughly with the rice. After doing so, your rice will become brown from the soy marinade. Garnish with fried shallots and chopped spring onions.
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{ 78 comments… read them below or add one }
I cook this too, but I de-bone the chicken and cut it into smaller pieces. Also, I add shiitake mushroom.
That is a good idea to add shiitake mushroom. May I know which step do you start putting in the mushroom? Thanks :)
Thanks a lot Wiffy for this recipe. I will try it soon :D Love your blog. I always go to your blog whenever I have no idea what to cook :D
Love it! I usually pre-fry the chicken till half cooked and then dump into the rice cooker – as mine is a small cooker it might not cook the chicken thru or will take too long.
Is it alright if I remove the skin from the Chinese Sausage ?
Thanks for this yummy one-dish-meal recipe.
yes you can remove it
I always assume that tampering the neuro fuzzy rice cooker halfway in the cooking process (e.g. opening the lid) may affect the fuzzy-logic functions and spoil the “machine” in the long run? Apparently it can be done.
I love chicken with lup cheong rice. I cook similar but I add pumpkin and sauce. The rice turned out soggy instead :(
For me, I do not pour extra sauce into the rice cooker, will become soggy. Pumpkin sounds like a great addition.
this is one of the quick rice dish that I like to cook especially when i run out of idea what to cook for the day, your version sound so delicious and simple, Thanks for sharing.
Thank you for sharing this recipe. My mom use to cook this when I was growing up and now I can cook it for my lil one!!
My rice cooker makes it in 15 minutes flat – do you think I can make this still but cut the chicken smaller? I would love to try! Please let me know.
Hey Trissa I think you can debone the chicken and cubed them
Love this! I used to cook this once a week!
Strangely I grew up not liking the taste of most meat but liked Chinese sausage. I actually miss it a bit now that I don’t eat it anymore. This looks like it would be delicious!
I’m the reverse, I only started liking more Chinese sausage when I’m older :)
I also have question about the skin of the lup cheong. Is it necessary to remove it or it is ok to fry it with skin on?
Hi jonie both is ok, depends on your preference.
Never goes wrong to combine rice and sausage!
I really love this quick and delicious lup cheong fan because everything is dumped into the rice cooker. Your lup cheong fan looks so delicious ;)
where to buy lap cheong? there are many types, which to use? those packet under dried goods in fairprice?
if to remove skin, how to?
Hi jur, I’ve tried the lup cheong at fairprice before – the “premium” one, about S$5, not too bad. I prefer the softer type of lup cheong for this dish such as “mei zheng xiang” brand for this dish, but a bit more costly than NTUC.
oh no, didn’t realise got reply..
so i have to go mei zheng xiang and ask for what type of lap cheong? and how much did that cost you?
In cooker or claypot, Chinese sausage with rice always make me eat more.
It looks so delicious… really mouth-watering!!!
Anything with lup cheong just love it! The fried rice looks so yum. Can eat bowl and bowl of this :)
I use the same rice cooker :) Looks like it’s not just me with the long cooking time on this particular cooker! The rice is more tasty by the way, highly recommended!
Will the rice be thoroughly coated without adding the remaining marinate?
Yes, for mine, most of the rice is coated with the soy marinade on the chicken pieces like shown on the photos. If you pour all the sauce in, I’m afraid the rice may become too soggy.
can i cook the chicken to half cook (boil with water) oni marinate it and continue with the rest of the steps??
Yup you can do pre-cook the chicken partially before adding to the rice cooker. But I think I would prefer to stir fry than boil
Thanks for posting this recipe. I’m cooking it now and I added dried Chinese mushrooms and salted fish.
mushrooms and salted fish sound like a great addition. Tell me how it goes :)
cool, so how did it went with the additional ingredients? salted fish.. is it over salty if add into the rice?
Great pictures! It looks so delicious! I loved this lazy way too. :)
thanks for sharing! :) love your website..
I personally added Chinese mushroom as well mix in e marinated chicken into the rice cooker then cook. the sauce and color all manage to blend well into rice too.. next time will try your way while only put in marinated sauce after cook half way :)
I did remove the sausages skin. just sharing, by removing e skin just need to soak the sausages in hot water for about 5 min. then the skin will be easily remove nicely :)
Thanks for the tip, tried it and works! :)
thanks for informing on how to remove the skin!
I am literally eating this right now, and it’s so good! I think next time, I want to add less water (I am still not that great at cooking rice) so the rice will be a bit more hard and it’ll seem more “clay pot”-like.
The ginger slices worked great and I now officially love lup cheong!! (it was $3.99 Canadian for a pack of 9 or 10 though, so I have to find other uses for the remainder!!)
glad to hear that! remaining lup cheong you can do lup cheong omelette or lup cheong in dark soy … yum!
hadn’t realised the problem was my rice cooker – also the cheap cook/warm type. :( i usually have to cook the chicken first then pour into the rice cooker after that. and yup, the rice burns quite quickly
Actually the burnt effect will mimick the claypot rice effect haha … Oh I think partially cooking/stir frying the chicken first will make it more fragrant. Mine is the lazy, one-pot cooking way :)
This looks yummy! My mum makes this with minced pork, salted fish, lap cheong and mushrooms. You just remineded me that I’ve not had this for so long. Great recipe.
Your mum’s mix of ingredients is very claypot rice! I wanna try … first gonna get a claypot first hehe :p
Looks easy and yummy… love rice with lap cheong..
what an easy method to make one of my fav rice dishes! I really must be more creative with the rice cooker :) Lovely pics hehe
I love this dish, my MIL like to cook as well cos this is the only way she can make my husband eat rice :). Yours looks mouth-watering, wish I can have a bowl now.
Haven’t had this for ages…can’t quality Chinese sausages here.
Yours looks wonderfully delicious!
Yummie, I love this kind of rice dish. My mom used to make it is so tasty, the rice absorbs all the flavor of the chicken, sausage…SO SO good ;-)
Hi, may I know which step did you put in the ginger juice? Thanks :)
Oh dear I forgot to write that! sorry I’ve amended the recipe. I added the ginger juice to the marinated chicken pieces :)
I am going to cook this tonight!
Do you think instead of adding 1 cup rice : 1 marking of water (same type of rice cooker, mine is toyomi’s), I can add slightly less water to cook the rice and pour in the remianing gravy?
Hi are you Angela on Facebook? If so, I’ve replied your comment there. I said that you can try adding a mixture of water and sauce instead of water alone if you want to use more sauce. I hope it well well, do give me your feedback :)
Great. I don’t own a rice cooker. But do you think that’ll stop me from replicating this dish?
Negative.
hehehe…
This is very practical and looks great. I’ve never made a meal in a rice cooker, but after seeing your recipe, I will try!
I love lap cheong fried rice and this looks so tasty! I love the fact that you used the rice cooker and cut back on the oil but it still looks like fried rice. Great recipe!
I have to admit I’ve never tried doing anything like this before. It looks and sounds delicious!
When you use your Zoji cooker to cook this, you set to ‘WHITE RICE’ OR ‘MIXED’? Cos the manual has a recipe close to this and it says dump everything in right from the start and set to ‘MIXED’. Thanks for your help. I’ll like to try this out too! Yum.
Hi CH, sorry for my late reply. I set it to white rice, I have yet to explore the Mixed button.
Hi Wiffy,
Great recipe! I’ve tried cooking it but added carrot and onions to the rice.
It taste great and it’s so easy to make. My kids and hubby loves it too!!
Hi Wiffy,
Came across your blog while surfing the net. This is a great recipe. Do you have any other rice cooker recipes to share? Coz i’m thinking of buying a rice cooker for the office so that i can cook my own lunch everyday…
Hi Crystal, do a search (top left corner of blog) for “rice cooker”and you find all the recipes where a rice cooker was used. wow cooking at the office, that’s something new to me ;)
Hi Wiffy,
Yesterday I’ve tried this recipe but also added cai xin. It’s easy and yummy! My husband who doesn’t likes lup cheong told me he had changed his view of lup cheong after yesterday’s dinner. :D
Hi,
Will like to try out this dish.
Can I ask, if I can half cooked the chicken 1st before putting them into the rice cooker?
Kindly advice.
Thank you.
yes you can
this is great! I want to try making this soon! :)
Oooh… Just tried this recipe! yum! easy to make!
Hi hi,
was wondering if I can mix in leftover rice from yesterday? If yes, at which point should I do it?
thank you loads…
Hi, I think you should still cook rice from scratch in the claypot for the crusty and smoky taste, when the rice cooked, you can mix in the leftover rice.
I used dried Shitake too. What I did was to soak the mushrooms first in hot water till they’re rehydrated, then combine the soaking liquid with the water for the rice. I layer the mushrooms at the bottom, next the Lup Cheong and finally the chicken. If I have them, I’d also toast some silver fish (Islam bilis). They’re a subsitute for salted fish. I add some with the ingredients to the rice, and then sprinkle some just before eating.
Oops, typo from iPhone spell checker. Should be ikan bilis. I apologize and hope no one got offended.
I live in Italy for past 33 years. I never cook chinese, because I just don’t know how! Thanks to my niece in Singapore, she gave me noobcook.com. Now I’m having great fun cooking! keep up and good luck. Thank you!
Hainam Toh
Hi. I don’t have a rice cooker. I was wondering if this will work using a regular cooking pan? I’m not really much of a cook, but this is something that I would really like to try.
Thanks.
I found this microwave version in Her World magazine more than 15 years ago and adapted it to suit my taste. My friends who love this have all adapted the marinade, depending on colour prefereance and salty-ness and none of our recipes taste exactly alike.
Chicken Claypot Rice (Microwave)
serves 4
Ingredients
400g chicken (breast/thigh; sliced or diced to bite-size)
50g Chinese sausage (usually 1 piece, remove skin and slice)
6 dried chinese mushrooms (soak in cold water for 10 min, remove stalk and slice)
3 cups rice
Chicken Marinade
4 tbsp ginger juice (grate 100g of young ginger and squeeze out juice, add water if nec)
2 tbsp oyster sauce
1 tbsp cooking wine
2 tsp water
2 tsp corn flour
2 tsp sugar
2 tsp dark soya sauce
Topping Sauce
2 tbsp oyster sauce
2 tbsp oil
5 tbsp water
1 tbsp soya sauce
1 tsp sesame oil
2 tsp dark soya sauce
Ingredients you can omit: mushroom, ginger juice, cooking wine
Method
1. Prepare chicken, sausage and mushroom.
2. Prepare chicken marinade in a bowl. Add chicken into the bowl and marinate for at least 10 min.
3. Wash uncooked rice in a deep casserole dish. Add 3 cups of water. Microwave uncovered for 11 minutes on HIGH.
4. Remove casserole dish from microwave and stir partially cooked rice.
5. Place sausage and mushroom on top of the rice, followed by the chicken*.
6. Cover the dish and microwave for 10 minutes on MEDIUM.
7. Remove the chicken, sausage and mushroom from the casserole dish and put on a plate.
8. Stir topping sauce into the rice and microwave for 1 minute on HIGH (uncovered).
9. Stir rice and place the chicken, sausage and mushroom and back on top of the rice.
10. Garnish with chopped spring onions and fried shallots and cut chilli. Serve hot.
*You can actually add the sausage and mushroom to the chicken marinade and just put everything in at the same time. BUT… …by sandwiching them between the rice and chicken, you avoid burning the sausage and mushroom and the sausage is actually more succulent.
Hi Pam, thanks for sharing the microwave recipe for claypot rice :)
Hi,
I just made this dish for my hubby’s packed lunch today. It was easy and delicious! I used brown rice instead of white, and i added chinese mushrooms as suggested by many of ur readers. I also fry the ingredients with garlic till half cooked before putting them into the cooker. Due to the nature of brown rice, i added slightly more water and when the rice is done, i topped up with a drizzle of dark soy sauce.
For the past wks i have been trying out alot of other dishes that i found on your blog. Most of your recipes are so easy and delicious. My hubby simply love ur version of steam egg that he bugs me to make it every other day. I am going to try out ur bake rice recipe tmr for lunch…so looking fwd to it.
Also can i just ask, in your mapo tofu recipe, u said u bought ur szechuan ground pepper in cold storage, but i cant seem to find it. I’ve tried sheng shiong, ntuc, and some cold storage but all of them only sell the peppercorn type. Will still continue to hunt for it though, where did u get urs?
Thanks
Thanks wiffy. I’m a Singaporean in the states n I miss home cooked food so much. Your recipes sound easy and I’m hoping I can make the dishes for my hubby. Thanks for sharing.
This is a great recipe to start with, especially for someone who’s just breaking into asian cooking like myself! :) I DID add a couple more steps as advised by my MIL though..
1. Added half the normal amount of water and the other half, chicken stock
2. Marinated the chicken for about an hour before cooking it in the pan first (my rice cooker cooks in 20mins :p)
3. stir fried the lup cheong first to get it a little crispy.
4. Added a dash of sesame oil and a smashed clove of garlic when cooking the chix in the pan, then cook till abt 1/2 to 3/4 done and add the whole lot into the ricepot.. to cook the rest of the way..
Marinating makes the chicken much more flavorful.. :)
Hi can I know where to get the grater in your photo? My grater stucked the ginger in the holes and it was so.difficult to remove it. I have to use tooth pick to dig the ginger out
I want to try out this recipe usingy Philips rice cooker.