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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. |
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Hi wiffy, we tried this receipe today for dinner and it was a total success. We aused chicken stock instead if water for cooking the rice. Very yummy and the chicken was moist. We foresee this to be a regular feature in our dinner options. Thanks a lot for sharing this receipe!!
May I know if I can cook this in a slow cooker/crock pot?
Pingback: Easy Claypot Chicken Rice In Rice Cooker – 6 Ingredients – New Malaysian Kitchen
Hi, I have a qns, do u add the remainder marinade after the rice is cooked ? or the rice will become brown just from the chicken ?
Thank you!
I don’t add the remaining marinade as the rice will become too soggy. If you want to add the marinade juices, you can reduce some of the liquid used to cook the rice. If your rice is not brown enough (without adding the marinade) you can drizzle some dark soy sauce over before serving.