Rice Cooker Claypot Rice

Ingredients

1. 200g Heavenly Premium Rice
2. 250ml water
3. 200g boneless chicken thigh
4. 1 Chinese wine sausage
5. 4 chinese mushrooms (soaked)
6. 2 shallots (minced)
7. 4 cloves garlic (minced)
8. 2 slices salted fish brined in oil
9. ¼ tsp sugar
10. 2 tbsp oil
11. 2 tbsp Shaoxing wine
12. Chopped spring onions
13. Blanched vegetables

Chicken Marinade

1. 1 tbsp light soya sauce
2. 2 tsp oyster sauce
3. ¼ tsp dark soya sauce
4. 1 tbsp ginger juice
5. 2 tsp sesame oil
6. 1 tbsp Shaoxing wine
7. 1 tsp cornflour
8. ½ tsp sugar
9. ¼ tsp white pepper

Sauce

1. 2 tsp light soya sauce
2. ½ tsp dark soya sauce
3. ½ tsp sugar
4. ¼ tsp pepper
5. 1 tsp shallot oil
6. 1 tsp sesame oil

Steps

1. Cut 200g boneless chicken thigh into bite size pieces.
2. Marinate it for 1 hour or overnight with 1 tbsp light soya sauce, 2 tsp oyster sauce, ¼ tsp dark soya sauce, 1 tbsp ginger juice, 2 tsp sesame oil, 1 tbsp Shaoxing wine, 1 tsp cornflour, ½ tsp sugar and ¼ tsp white pepper.
3. Wash and drain 200g Heavenly Premium Rice. Add rice to rice cooker with 250ml water
4. Cover and start rice cooker
5. Mix well 2 tsp light soya sauce, ½ tsp dark soya sauce, ½ tsp sugar, wine, ¼ tsp pepper, 1 tsp shallot oil and 1 tsp sesame oil in a bowl. Set aside.
6. Place 2 slice of salted fish on a plate and sprinkle ¼ tsp sugar on it.
7. Slice Chinese wine sausage and soaked Chinese mushrooms into slices.
8. Heat 2 tbsp oil in wok
9. Ass minced shallot and garlic, stir fry until fragrant.
10. Add in sliced Chinese wine sausages and sliced Chinese mushrooms, stir fry for 1 minute.
11. Add in marinated chicken and fry until meat changes colour, and deglaze with 2 tbsp Shaoxing wine.
12. Pour in sauce mixture, mix well and dish out.
13. When the rice start to steam, add the cooked chicken mixture and two slices of salted fish
14. Close the lid and let it cook until rice is done.
15. Once ready, give rice a good mix and serve with blanched vegetables and chopped spring onions