Nov 20, 2008

Claypot Chicken Rice (Rice Cooker Method)

My dinner tonight was Claypot Chicken Rice but was cooked by rice cooker instead of using claypot...Yummy!

Here's my aunt recipe:(serve 2-3)
450g Chicken (cut into bite size)
100g Salted fish (cut into small pcs & fried till crispy)
1 no Chinese sausage (sliced)
2 cup Uncooked rice
400ml Stock (refer to recipe: stock or used canned type)
1/2 tbsp ginger juice (use 25g ginger to extract juice)
10 nos Shallots (sliced & fried, set aside for garnishing)

Chicken seasoning:
1/2 tsp salt
1/2 tsp sugar
1/2 tsp light sauce
1 tsp sesame oil
1 1/4 tbsp rice wine

Sauce for mixing the rice before serving:
2 tbsp premium dark sauce
1/2 tbsp light sauce
1/2 tsp sugar
60 ml stock
cornflour for thickening

1. Add ginger juice into seasoned chicken and microwave it for 3 mins till half cooked & drain juice to add into the rice. Notes: reduce stock amt accordingly if adding the chicken juice to the rice.
2. Warm up the sauce to melt the sugar, set aside.
3. Put rice & stock into the rice cooker to cook.
4. When the rice is almost half cooked, add in chinese sausage, salted fish & chicken.
5. Cover till the rice cooker indicates that it's cooked.
6. Serve it with the sauce & fried shallot oil.


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