Rice Cooker Claypot Chicken Rice
Ingredients
- 6 dried shiitake mushrooms
- 4 boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons Shaoxing wine
- 2 teaspoons sesame oil
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- ½ teaspoon white pepper powder
- 1 knob ginger minced
- 300 g about 2 cups rice
- 360 g water or the amount recommended for your rice
- 2 Chinese sausages lap cheong, sliced
- Sliced green onions for garnish
Instructions
- Soak shiitake mushrooms in warm water for 30 minutes. Drain and slice.
- To a bowl, add chicken thighs, soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, cornstarch, white pepper, and ginger. Mix well and marinate for at least 30 minutes.
- Add rice to the rice cooker pot and rinse until the water runs mostly clear. Drain well, then add 360 g water, or the amount recommended for your rice.
- Add the chicken and marinade to the rice cooker. Top with shiitake mushrooms and Chinese sausage. Do not stir.
- Close the rice cooker and cook using the regular white rice setting.
- Gently mix the chicken, sausage, mushrooms, and rice together. Garnish with green onions. Serve and enjoy!
Notes
Nutrition information is an estimate only and may vary depending on the specific ingredients and brands used, particularly the chicken thighs and Chinese sausage.