Over last weekend, my parents and grandma were away for holidays, hence that left me doing all the cooking at home. Since it’s been a while since we had Claypot Chicken Rice, I decided to cook it for Monday dinner.
Preparing the rice is simple. Just prepare it like how you normally cook your rice in the cooker, apart from water, just add in some dark soy sauce, salt and chicken stock so that the rice would be fragrant enough. Into the cooker it goes.
For the chicken, it’s pretty straight forward too. All you need is to get it marinated overnight with oyster sauce, soya sauce, dark soya sauce, sesame seed oil, salt and some ginger juice. I bet you can do it on the day that you intend to cook too.
Chinese Sausage and Shitake mushroom to go with the rice. I wanted to put in some salted fish too, but alas, can’t find any at home. Once the rice is almost cook, you can put in all the ingredients into the rice cooker and let it cook!
Let it cooked for about 30 minutes, and voila, it’s all done!
Home made vege to go with the chicken rice.
Spring onions and chilli padi for the rice and vegetables!
The end product, with spring onions as garnish. Overall it’s pretty ok but could be a bit more saltier (well that’s what May said). It’s been a while since I shared any cooking here, so till then…have fun!