Noob Cook Recipes



What's
New
Overnight Oats Recipe Som Tam (Papaya Salad) Recipe Cincalok Egg Recipe Sambal Okra Stir-fry Recipe Beef Bulgogi Recipe Multigrain Rice Recipe

Claypot Chicken Rice, Rice Cooker Recipe

   

"Claypot" Chicken Rice (Rice Cooker Recipe)

Get this recipe on the next page >>

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.

See Also: Claypot Chicken Rice Recipe

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.

"Claypot" Chicken Rice (Rice Cooker Recipe)

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
 "Claypot" Chicken Rice (Rice Cooker Recipe) Marinade chicken pieces with dark soy sauce and oyster sauce.
 "Claypot" Chicken Rice (Rice Cooker Recipe) 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.
 "Claypot" Chicken Rice (Rice Cooker Recipe) 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).
 "Claypot" Chicken Rice (Rice Cooker Recipe) 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.
 "Claypot" Chicken Rice (Rice Cooker Recipe) 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.
 "Claypot" Chicken Rice (Rice Cooker Recipe) 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.
                                           

Leave a Comment





94 Responses to “Claypot Chicken Rice, Rice Cooker Recipe”

  1. jonie — November 5, 2010 @ 12:42 am

    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?

    Reply

    • wiffy replied: — November 5th, 2010 @ 1:20 pm

      Hi jonie both is ok, depends on your preference.

      Reply

  2. Pepy @Indonesia Eats — November 5, 2010 @ 3:37 am

    Never goes wrong to combine rice and sausage!

    Reply

  3. Anncoo — November 5, 2010 @ 8:35 am

    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 ;)

    Reply

  4. jur — November 5, 2010 @ 9:38 am

    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?

    Reply

    • wiffy replied: — November 5th, 2010 @ 1:22 pm

      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.

      Reply

      • jur replied: — January 29th, 2011 @ 11:43 am

        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?

  5. TasteHongKong — November 5, 2010 @ 2:21 pm

    In cooker or claypot, Chinese sausage with rice always make me eat more.

    Reply

  6. Selba — November 5, 2010 @ 5:40 pm

    It looks so delicious… really mouth-watering!!!

    Reply

  7. Lia Chen — November 5, 2010 @ 7:57 pm

    Anything with lup cheong just love it! The fried rice looks so yum. Can eat bowl and bowl of this :)

    Reply

  8. Min@HonestVanilla — November 5, 2010 @ 8:44 pm

    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?

    Reply

    • wiffy replied: — November 6th, 2010 @ 2:27 pm

      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.

      Reply

  9. winnie — November 5, 2010 @ 10:07 pm

    can i cook the chicken to half cook (boil with water) oni marinate it and continue with the rest of the steps??

    Reply

    • wiffy replied: — November 6th, 2010 @ 2:29 pm

      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

      Reply

  10. Stina — November 6, 2010 @ 4:10 pm

    Thanks for posting this recipe. I’m cooking it now and I added dried Chinese mushrooms and salted fish.

    Reply

    • wiffy replied: — November 6th, 2010 @ 10:01 pm

      mushrooms and salted fish sound like a great addition. Tell me how it goes :)

      Reply

    • jur replied: — January 29th, 2011 @ 11:46 am

      cool, so how did it went with the additional ingredients? salted fish.. is it over salty if add into the rice?

      Reply

Trackbacks/Pingbacks