Claypot Chicken Rice

I should call my recipe Rice Cooker Chicken Rice as I don't have a claypot and I just use the easy way out of a rice cooker. Since it is home cooking, I think the rice cooker is the easiest way to bluff my way through for this rendition of claypot chicken rice.

Simple ingredients -
1) Chicken Thighs (2 pieces) - cut up to smaller pieces. You can opt for just chicken breast too. Marinade with dark and light soy sauce, ginger juice, salt, pepper, sesame oil.
2) 2-3 mushroom soaked and cut in slices
3) 1 chinese sausage (lap cheong) - cut in slices
4) Shallots - fried
5) green onions - chopped for garnishing
6) Rice - enough for 3-4 person.

Simple steps -

1) I start with frying the shallots till fragant and scoop aside. Then I add the chinese sausages and mushroom and stir fry till fragant. Remove and keep aside.

2) Then cook the chicken. Add a water for gravy. Add salt and dark soy sauce for taste. No need to cook the chicken for too long. The chicken can be removed even though just 3/4 ready.

3) Now for the rice. The easy way is to put everything into the rice-cooker all at the same time. This means after washing the rice and putting enough water to cook, you add the cooked chicken, mushroom and sausage at the same time and just wait for it to cook. That's easy and you can opt for this option too.

I decided to do a little more work, which is to wait for the rice to boil in rice cooker, until it is 3/4 ready (before the click), rice at this time is usually still wet. I put in all the cooked ingredients including the fried shallots. Mix the ingredients and rice quickly to prevent sticking and put the cover back on to continue the cooking process.

4) Just wait for another 5-10 minutes and the rice will be ready and fragrant. Garnish with some chopped green onions. Loosen the rice in rice cooker to prevent it from sticking to the pot.

5) It's simple and fast and this can be the one complete meal for dinner. Voila! Ready to Eat! This is really yummy!!