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Claypot Chicken Rice, Rice Cooker Recipe
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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. This is also the “claypot-less” way to make claypot chicken rice – with a rice cooker.
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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.
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 like 30 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.
Printable Recipe |
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Marinade chicken pieces with dark soy sauce and oyster sauce. |
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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. Update: Use a ginger grater to grate ginger the easy, fast and safe way. |
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Slice the lup cheong diagonally. Tip: Soak them in hot water for 5 minutes before removing wax covering (thanks reader Michell for sharing the tip via comments). |
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Wash rice and add water to cook rice. Set to cook. Open the lid of the rice cooker to check when the rice is almost 3/4 cooked (the water is almost dried up; pictured). Each rice cooker is different and will take different timing to reach this state. for mine, it takes 20 minutes. |
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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. |
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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. |
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 :)