Rice Cooker Claypot Chicken Rice
A flavor-packed version of traditional claypot chicken rice—made in your rice cooker with tender chicken, lap cheong, and mushrooms. Crispy rice optional!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 lb boneless, skinless chicken thighs (cut into 1-inch pieces)
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 2 tbsp Shaoxing wine
- 2 tsp dark soy sauce
- 1 tsp sesame oil
- 1 tsp salt
- 1 dash white pepper
- 2 cup uncooked white rice (measured using your rice cooker cup)
- water ((fill to the 2-cup line in your rice cooker))
- 3-4 shiitake mushrooms (soaked and sliced (or 1 cup small ones))
- 2 Chinese sausages (lap cheong) (thinly sliced)
- 1/2 chicken bouillon cube (optional)
- chopped scallions (for garnish)
Instructions
- 1
Marinate the chicken. Combine chicken with all marinade ingredients. Let it sit for at least 1 hour, or overnight for best results.
- 2
Place dried shiitake mushrooms in warm water for 1 hour, then slice. (Shortcut: simmer in boiling water for 15 minutes if short on time.)
- 3
Add 2 cups of rice to the rice cooker’s inner pot. Rinse, then fill with water up to the 2-cup line. Add bouillon cube if using.
- 4
Start the rice cooker. Once most of the water has been absorbed (about halfway through the cycle), open the lid.
- 5
Layer the marinated chicken, sliced mushrooms, and lap cheong over the rice. Close the lid and let the rice cooker finish cooking.
- 6
Make sure the chicken is fully cooked. If needed, press "Cook" again for a few more minutes.
- 7
Drizzle with dark soy sauce, sesame oil, and a dash of white pepper. Stir to combine and top with chopped scallions.
- 8
Heat 3 tablespoons of oil in a small pan over medium-high heat. Once hot, add ½ cup cooked rice in a thin layer. Let it sizzle undisturbed for about 5 minutes until crispy. Mix into the rest of the rice or serve on top.