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5.0 from 18 votes

Claypot Chicken Rice (Using Rice Cooker)

Enjoy the delicious, warm flavors of Claypot Chicken Rice, featuring seasoned, succulent chicken, Chinese sausage, and mushrooms layered atop a bed of steamed rice, with a crispy layer of rice underneath.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
30 mins
Total Time
1 hr 30 mins
Servings: 8
Calories: 54 kcal
Course: Main Course , Dinner
Cuisine: Asian , Chinese

Ingredients

Chicken marinade:
  • 1 lb chicken thighs or breast cut into small pieces
  • 4 cloves garlic minced, reserve half for rice
  • 1" ginger minced, reserve half for rice
  • 1 ½ tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 2 teaspoon Shaoxing wine optional
  • 1 teaspoon granulated sugar
  • ¼ teaspoon white pepper or black pepper
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
Rice:
  • 600 g (3 C) jasmine rice
  • mushroom soaking water (below) + enough water to cover rice
  • 2 tablespoon sesame oil
  • 5 Chinese mushrooms soaked in hot water, reserve soaking water for rice
  • 3 red dates (Chinese jujubes) soaked in hot water
  • 3 pieces Chinese sausage (lap cheong) cut into 1" chunks
Garnish:
  • 2 talks green onions sliced
  • cilantro chopped, optional

Instructions

Marinate the chicken:
    Cup of Yum
  1. In a large bowl, combine chicken pieces, dark soy sauce, light soy sauce, Shaoxing wine, sugar, pepper, sesame oil and cornstarch.
  2. Give everything a stir to combine thoroughly.
  3. Cover and place into the fridge for at least 30 minutes to overnight.
Prepare the rice:
  1. Rinse the rice under running water until the water runs clear.
  2. Add the rice to a rice cooker liner (or claypot).
  3. In a bowl or jug, add in reserved mushroom soaking water, plus enough water to make approximately 480ml total liquid to cover the rice.
  4. Pour the combined liquid in the rice.
  5. Add in sesame oil and give it a good stir using a pair of chopsticks.
  6. Layer the Chinese mushrooms, red dates (Chinese jujubes), Chinese sausage (lap cheong) and the reserved ginger and garlic on top of the rice.
  7. Set aside.
  8. Heat up a frying pan with 1 tablespoon vegetable oil over medium heat.
  9. Add in the chicken pieces and marinade, and cook for 2-3 minutes, until partially cooked.
  10. Remove from heat and transfer over the rice and other toppings.
  11. Cook the mixture in the rice cooker. If your rice cooker has a keep warm function, let it reheat for another 5-10 minutes to create the crispy crust on the bottom.
  12. When ready to serve, give everything a mix using a rice paddle.
  13. When serving, ensure to include a portion of crispy rice accompanied by chopped green onions, and, if desired, chopped cilantro and additional soy sauce.

Nutrition Information

Calories 54kcal (3%) Carbohydrates 3g (1%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 2g Sodium 321mg (13%) Potassium 57mg (2%) Fiber 0.4g (2%) Sugar 1g (2%) Vitamin A 30IU (1%) Vitamin C 1mg (1%) Calcium 7mg (1%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 54

% Daily Value*

Calories 54kcal 3%
Carbohydrates 3g 1%
Protein 1g 2%
Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 2g 10%
Sodium 321mg 13%
Potassium 57mg 1%
Fiber 0.4g 2%
Sugar 1g 2%
Vitamin A 30IU 1%
Vitamin C 1mg 1%
Calcium 7mg 1%
Iron 0.3mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.