Claypot Style Chicken Rice - without the Claypot

Well, I cooked this claypot style chicken rice last Friday for dinner in the rice cooker, not a claypot. This is a quick one pot meal. I will usually just stir-fry some green vegies to accompany the meal.



Ingredients
Chicken breast fillets - cut into bite sizes
Chinese sausage (lap cheong), sliced
Shitake mushrooms (I used the dried version, so pre-soaked)
Ginger, sliced
Rice
Water
Garlic, diced
Ginger, extra - diced

1. Marinade the chicken, chinese sausage, mushrooms and ginger with light soy sauce, dark soy sauce, a pinch of salt, pepper and sesame oil. Leave aside for 1 hour or longer.
2. Measure about 2 cups of rice, and wash the usual way. Measure the correct amount of water, and pour out the water into a separate bowl. Set aside.
3. Saute the diced garlic and ginger in some oil in medium heat until fragrant.
4. Add the marinated chicken, chinese sausage, mushrooms and ginger. Fry till the chicken and chinese sausage start to caramelize around the edges.
5. Add the rice, without the water. Mix well with meats and mushroom till fragrant.
6. Add in the water (that was set aside earlier). Season to taste. Reduce the heat.
7. When mixture comes to a boil, scoop it out into the rice cooker pot.
8. Cook the usual way in the rice cooker.
9. Serve with sliced cucumbers, tomatoes and garnish with coriander.