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.
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.
|Marinade chicken pieces with dark soy sauce and oyster sauce.|
|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.|
|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).|
|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.|
|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.|
|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.|
Each rice cooker is different so you need to test out the timing required to cook the chicken thoroughly on your rice cooker. If necessary, you can briefly stir-fry the chicken partially before adding to the rice cooker.
Prep Time: 15 mins
Cook Time: 1 hr