Rice Cooker Claypot Rice

This is a recipe I learned from my Singaporean mother-in-law, and coincidentally the dish that got me hooked on Chinese sausage! You can get creative with the vegetables—I normally use cabbage, but you can add yam, pumpkin, or whatever you think will go well with the other ingredients. If you don’t have chicken broth, use the water you soaked the mushrooms in for that extra oomph. :)

Servings: 3-4
Prep time: 10 minutes
Cooking time: 30 minutes (depending on your rice cooker)

Ingredients

• 1 cup jasmine rice

• 300g boneless chicken

• 1 cup chicken broth

• 1/2 cup shiitake mushrooms, rehydrated or fresh

• 1-2 links lapcheong or Chinese sausage

• 1 cup chopped cabbage

• 1/8 cup dried shrimp

• 1 tbsp minced garlic

• 1/2 tbsp minced ginger

• 2 tbsp light soy sauce

• 1 tbsp rice wine

• 1 tbsp oyster sauce

• 1 tsp white pepper

• 1 tbsp dark soy sauce

Instructions

1. Rinse the rice thoroughly and soak while preparing the other ingredients.

2. Cut the chicken into bite-sized pieces and marinate in light soy sauce, rice wine, oyster sauce, and white pepper for at least 15 minutes.

3. Chop the mushrooms, lapcheong, and cabbage into small pieces.

4. Drain the rice, then add all the ingredients to your rice cooker.

5. Add the garlic, ginger, and dried shrimp and mix well into everything.

6. Add slightly less than a cup of chicken broth. If you’re not using cabbage, then add a full cup.

7. Cook according to normal white rice settings on your rice cooker.

8. Drizzle dark sauce over the completed rice and mix well.

9. Serve and garnish with optional green onion.