Hubby wanted me to cook a one-dish meal for him, he got tire of eating 3 dish meal. So decided to try my hand at making claypot rice. Tried to combine the recipe from this 2 site: Lily's Wai Sek hong for the ingredients and seasoning and Rasa Malaysia for the instructions of cooking the rice without the claypot. Here's my finish product:
- 2 cups rice, washed and drained
- 2 cups chicken stock (I dissolve 1/4 cube of maggi chicken stock cube in 2 cup of water for the stock)
- 2 chicken drumsticks cut into pieces
- 5 Chinese mushrooms, soaked, cut into half
- 2 Chinese sausage, sliced
- 1 ½ cm thick salted fish, sliced thinly, fried till crispy (As I'm cooking for the kids, so tried to make it last salty for them by omitting the salted fish)
- 11/2 tbsp black soya sauce
- 1 tbsp olive oil
- 2 cup of chopped vegetables (I used Cai Xin)
- 1 tbsp light soy sauce
- 2 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp Chinese cooking wine
- 1 tsp of ginger juice (grated a knob of ginger and squeeze)
- 1 tbsp sesame oil
- ½ tsp pepper
- ½ tsp sugar
- ½ tbsp corn flour
- Spring onion chopped
- Chop the chicken drumsticks into pieces.
- Add the chicken and mushrooms with the marinade and mix well. Marinate for an hour in the fridge.
- Rinse and cook the rice with the chicken stock in the rice cooker.
- At the same time, heat up a wok with some cooking oil. Add in the chicken and shitake mushrooms. Quickly stir-fry the chicken until half-cooked. Add in the chopped scallions. Dish out and set aside.
- Deep fry the salted fish and set aside. (I omitted this step)
- Add the chicken and chopped vegetables into the rice cooker when the rice is almost dry (about 7-8 minutes) and continue to cook till rice is completely cooked.
- Sprinkle salted fish (if adding), pour in the black soya sauce and olive oil and mix in to combine. Leave the rice cooker on “Stay Warm” for 15 - 20 mintues till rice is dry and fluffy.
- Before serving, sprinkle with spring onions.