Chicken Rice cooked using Rice Cooker

The rice cooker is a very useful kitchen equipment and is present in many Asian households. Whilst it is primarily designed to cook rice, newer versions of the rice cooker has enable cooks to use it for steaming and even boiling soup.

Recently, my mum cooked Chicken Rice using the rice cooker. It is actually another version of the popular Claypot Chicken Rice. The beauty of using the rice cooker is that the rice does not get burnt at the bottom unlike the claypot. However, for those who are fond of burnt bits of rice, you may have to try this using the claypot instead.

This is the recipe for Chicken Rice using the Rice Cooker.

Ingredients

  • 3 cups of rice (measure using the cup that comes supplied together with the rice cooker)
  • 2 large chicken drumsticks and chicken thighs (chopped to bit sizes)
  • 5 chinese dried mushrooms (pre-soaked in a bowl of water and cut to half or quarters. Do not throw away the water used for soaking)
  • 2 chinese lap cheongs (chinese sausages) (sliced)
  • 4 bulbs shallots (sliced thinly)
  • 5 slices of ginger (more if you like a stronger ginger taste)
  • 2 tablespoons of cooking oil
  • warm water

Marinade for chicken

  • 3 tablespoons oyster sauce
  • 2 teaspoon of white pepper powder
  • 1 teaspoon of sesame oil
  • 1 tablespoon of chinese cooking wine

Seasoning

  • 5 teaspoons of light soya sauce
  • 1 tablespoon of dark soya sauce

Method

Soak rice in water for about 1 1/2 hours. Marinade chicken for the same length of time.

Heat oil in wok and fry shallots till golden brown. Remove fried shallots.

With remaining oil in wok and at high heat, add pre-soaked chinese dried mushrooms and ginger and stir fry for about 1 minute. Add marinated chicken and stir fry for another minute.

Add pre-soaked rice and seasoning and continue frying for about 2 minutes. Sprinkle a little bit of warm water to keep the rice from drying out.

Remove rice with ingredients into the rice cooker. Place the lap cheongs over the rice. Pour water (previously used to soak dried chinese mushrooms) gently over the rice to cover the rice just like how you would usually cook white rice in a rice cooker. Add plain water if the water used to soak dried chinese mushrooms is insufficient. Turn on your rice cooker and let it cook.

Serve hot and sprinkle fried shallots over the rice prior to serving.

Note : As you learn to cook this dish, adjust the seasoning to your prefered taste. You can also sprinkle chopped spring onions over the Chicken Rice for added colour and taste.


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Comments

  1. 1
    Amy
    February 26th, 2007 at 12:01 am

    Thanks so much. I love your recipes. They are fun and easy to cook.
    And Gong Xi Fa Cai to you and your family.

  2. 2
    Ratna
    August 17th, 2007 at 7:25 pm

    Hello there! This recipe is wonderful. My boyfriend and I like it a lot. We’re Indonesian living in the Netherlands now. I am a Tio ciu from Khuntien (West Borneo) and I found many of the recipes similar to what we have in my hometown. ^^ Thanks a lot and God bless.

  3. 3
    Cheesey Poo
    January 24th, 2008 at 9:45 pm

    Erm…. Pablo, need your help here. My hubby doesn’t like the taste of Chinese mushrooms. Is there a substitute I can use? What about the water that you use to cook the rice – since I’m not using Chinese mushrooms, can I just use plain water?

    I bought the wrong type of beras… LOL… so now I’m desperately cooking all rice dishes in an effort to get rid of it.

  4. 4
    pablopabla
    January 25th, 2008 at 10:10 am

    Amy and Ratna : Sorry I didn’t notice your comment here earlier. Thanks for the feedback and hope you’ve both had a good time with the recipes.

    Cheesey: You can always try button mushrooms or omit the use of mushrooms altogether. It’s a matter of personal preference and you need not worry too much about that. As for the water, yes, you can use plain water. No problem with that too. If you have fresh chicken stock, better (but I am usually too lazy for that) 😀

  5. 5
    Cheesey Poo
    January 25th, 2008 at 5:48 pm

    Thanks for clearing it up, Pablo! It won’t taste the same to me without the mushrooms, but he’ll kill me if I use them. Hehe.

  6. 6
    Cheesey Poo
    February 1st, 2008 at 8:06 pm

    I am most pleased to report that this recipe worked like a dream. It was SO easy to prepare, it took so quick to cook and it was all gobbled up.
    Thanks for posting the recipe!

  7. 7
    food critic
    August 25th, 2008 at 2:41 pm

    Hi,
    I cook this today and it tasted divine. Thank you for sharing.

  8. 8
    dolphing
    January 28th, 2009 at 7:32 pm

    Hi Pablopabla, I am sharing with you my Rice Cooker Chicken Rice which similar to yours. ^^

  9. 9
    Ruth Dizon
    October 24th, 2011 at 1:15 pm

    Hi! You’re heavensent! I lived in Singapore for almost 5 years and my officemates used to cook this a lot and I just simply love it because of its delicious taste and speed in preparation. I used to replicate this at home when we moved back in Manila but I guess your style ought to keep me polishing up the rough edges of my improvised dish! Xie xie ni! Terimah Kasih!

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