This is my version of claypot chicken rice without the claypot because I do not own one. Instead I use my Panasonic rice cooker for this recipe. The concept of using the rice cooker first came to me when I was deciding on the dinner for our overnight trip at the mountains.
I wanted to have a warm dinner but I could not bring my gas stove and I didn’t own a portable one. I do not have an electric stove or a hot pot either and I do not want to do a BBQ. The one thing I had was the rice cooker. So I decided the best way was to cook the rice there then dump the cooked soy chicken on top to get it warmed up.
Since then I have been using this method of cooking for those cooked in advance dinners of mine. What I like to do is cook the soy chicken one day before, put in the fridge and use it the next day with the rice cooker. The dish will come out yummy, hot and just as good as any claypot chicken rice sold at the shop.
You can watch the video by clicking the Youtube link below:-
The Soy Chicken
Ingredient
1/4 cup of sliced onions
1 tbsp of chopped garlic
2 tbsp of sliced ginger
Cooking Oil
300g Chicken Pieces
100g Shitake Mushroom or oyster mushroom
1 tbsp Sweet Black Soy Sauce
1 tbsp Oyster Sauce
1 tbsp Cornflour
1 cup of water
Salt & pepper
Method
Add cooking oil, onions, garlic and ginger. Fry until brown then put in the chicken pieces.
When the chicken has browned, add in the mushrooms.
Mixed soy sauce, oyster sauce, water, cornflour together and pour into the chicken. Fry until the sauce thickened.
Add salt and pepper.
The Rice Cooker
Prepared and cook rice in the rice pot.
Pour the chicken into the rice pot IMMEDIATELY after the rice is cooked. Let it rest for 15 minutes before serving.
Tips : If you are using an overnight cooked soy chicken, warm it up in the microwave before using it. If the sauce has dried up, add more soy sauce to make it wet. There must be some sauce for it to soak down and coat the cooked rice but too much until it becomes soggy.
