Sunday, February 13, 2011

Cooker-Claypot Rice

I was feeling lazy. The idea of using the rice cooker to do all the cooking was very appealing. Hence, I did a "cheater's" version of the claypot rice, without the cured meat.

3 tbsp Vegetarian Oyster Sauce
1 tbsp Dark Soy Sauce
1 tbsp Sesame Oil
8 pcs Dried Chinese Mushrooms

4 pcs Chicken thigh fillet (Deboned, skin removed, cubed)
2 cups Uncooked Rice
4-5 cloves Garlic

  • Debone and remove the skin from the chicken thigh fillet if necessary.
  • Wash and pat dry. Cut the fillet into bite size pieces.
  • Reconstitute the dried chinese mushrooms in warm, about 20 minutes.
  • Cut the softened chinese mushrooms into strips.
  • Put the mushrooms and cubed chicken pieces in a bowl.
  • Marinate the mushrooms and chicken pieces for at least 30 minutes.
  • Wash the rice, and add water accordingly.
  • Add the chicken and mushroom to the rice, together with the marinade.
  • Remove the skin from the garlic cloves.
  • Press the garlic with the back of the knife to "flatten" it.
  • Add the garlic to the rice, chicken and mushroom.
  • Set the rice cooker and cook.
  • When the rice is cooked, break up the garlic, fluff the rice and mix well. Serve the rice warm, along side with some vegetables.

You can set the rice cooker, go out for your grocery shopping, or bring the kids for their morning swim class, and come home with lunch awaiting for you! A simple meal on a busy weekend!

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