Claypot (Or more of a Rice Cooker) Chicken Rice

I bought one kampung chicken from Tekka Market last week, and I still have 2 quarters of the chicken left. So I was thinking what I could do with it. I always prefer eating kampung chicken compared to the normal ones, although it is slightly more expensive, but the texture of the meat is tender and not too soft, which is what I like.

So I was looking in my fridge to see what I got, which is how I got the idea of cooking claypot chicken rice, but in a rice cooker. It is easier with a rice cooker because you don’t actually have to look at the rice every single minute. Just leave that job to the rice cooker. And it cooks faster too! The only thing about the pictures in this post is, I forgot to take the picture after it is cooked! (Bummer!) But it looks quite similar to the picture below)

Rice (Right after frying)

Rice (After adding water)

Recipe for Claypot Chicken Rice (Rice Cooker Style)

Ingredients (Serves 2 small servings):

Half an onion (I use red onions)
3 cloves of garlic
1 cup of rice
5 Dried shitake mushrooms
250g chicken (any chicken parts will do) – Marinated with soy sauce, oyster sauce, rice wine and chinese shaoxing wine, dark soya sauce
1 chinese sausage, cut into slices
1 teaspoon sugar
1 tablespoon oyster sauce
1 teaspoon dark soya sauce
1 teaspoon rice wine
1 tablespoon shaoxing wine


1. Depending on the rice that you are using, wash the rice and soak for half an hour. The rice that I am using is the Japanese rice, and it definitely needs to be soaked first. But I find that soaking the rice really makes it more soft and fluffy when it is cooked. Leave aside to soak while you prepare other ingredients.

2. Marinate chicken with the sauces for 10 minutes. I marinate it with the mushrooms (pre soaked in water) but this is personal preference. You can put the mushrooms in later after cooking also.

3. Cut onion and garlic finely.

4. Heat oil in a wok or pan, the put in onion and garlic. Fry till soft.

5. Add in the chicken pieces and mushrooms together with marinate. After the chicken has been slightly browned, add in the additional sauces (oyster sauce, dark soy, sugar) and drizzle the rice wine and shaoxing wine from the side of the wok.

6. After chicken is about 3/4 cooked, pour away the water that is soaking the rice, and add the rice to the wok.

7. Fry the rice with the chicken for about 5 minutes till the rice is slightly brown in colour. You can add in more dark soy at this stage if you want to.

8. Add the fried raw rice into the rice cooker with all the ingredients.

9. Add adequate water. This varies depending on the rice you use. In this case, for my japanese rice, it is one cup of rice for one cup of water. But make sure the water covers the rice.

10. Cook as how you would cook normal rice. 

11. Nice rice cooker chicken rice coming up!


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