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Claypot Chicken Rice, Rice Cooker Recipe

   

"Claypot" Chicken Rice (Rice Cooker Recipe)

Check Out: Claypot Chicken Rice Recipe

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.

"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.
                                           

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

  1. Ching @ LCOM — November 6, 2010 @ 10:34 pm

    Great pictures! It looks so delicious! I loved this lazy way too. :)

    Reply

  2. Michell — November 6, 2010 @ 11:37 pm

    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 :)

    Reply

    • wiffy replied: — November 11th, 2010 @ 11:33 am

      Thanks for the tip, tried it and works! :)

      Reply

    • jur replied: — January 29th, 2011 @ 11:47 am

      thanks for informing on how to remove the skin!

      Reply

  3. Mary — November 8, 2010 @ 4:16 am

    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!!)

    Reply

    • wiffy replied: — November 11th, 2010 @ 11:36 am

      glad to hear that! remaining lup cheong you can do lup cheong omelette or lup cheong in dark soy … yum!

      Reply

  4. masterofboots — November 8, 2010 @ 8:59 am

    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

    Reply

    • wiffy replied: — November 11th, 2010 @ 11:35 am

      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 :)

      Reply

  5. jo — November 8, 2010 @ 1:50 pm

    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.

    Reply

    • wiffy replied: — November 11th, 2010 @ 11:40 am

      Your mum’s mix of ingredients is very claypot rice! I wanna try … first gonna get a claypot first hehe :p

      Reply

  6. Swee San — November 8, 2010 @ 2:12 pm

    Looks easy and yummy… love rice with lap cheong..

    Reply

  7. Tastes of Home (Jen) — November 8, 2010 @ 4:36 pm

    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

    Reply

  8. Jess @ Bakericious — November 8, 2010 @ 5:12 pm

    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.

    Reply

  9. Angie's Recipes — November 8, 2010 @ 10:28 pm

    Haven’t had this for ages…can’t quality Chinese sausages here.
    Yours looks wonderfully delicious!

    Reply

  10. Juliana — November 9, 2010 @ 12:41 pm

    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 ;-)

    Reply

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