Clay Pot Chicken Rice (Rice Cooker)
Sounds really good. A basic Cook and Warm rice cooker is perfect for this recipe.
Equipment
- Rice Cooker
Ingredients
- 400 grams chicken breasts, cut into 1 inch cubes, (14 oz)
- ¼ cup cooking oil
- 4 cloves garlic, smashed and minced
- 3 fresh Shiitake mushroom, thin sliced
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon ground white pepper
- 1½ cups dry rice, washed and drained
- 1 teaspoon sesame oil
Marinade
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 2 inch piece of ginger, grated
Instructions
- Prepare the marinade and pour over the chicken in a shallow bowl, turn the chicken often and marinate for about 15-20 minutes.
- With a wok or skillet, heat the oil then cook the garlic and ginger until fragrant then add the mushrooms, chicken and the marinating sauce, salt, sugar, and white pepper. Cook until the chicken is no longer pink on the outside, remember, it will get steamed. Now add the rice into the wok or skillet and stir until the oil is combined throughout the rice.
- Pour the skillet or wok contents into your rice cooker, add the water as needed by the manufacturer of your rice cooker (normally first knuckle up from your index finger tip). Drizzle in the sesame oil. Set the rice cooker to Cook.
- When the rice cooker switches to Warm, wait another 15 minutes before opening, then open, fluff with a plastic spoon, serve.
Notes
The chicken, maybe 35 Baht, everything else is very cheap and probably on hand. For 3 servings, this is about 35 cents per serving.
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