Hong Kong Claypot Rice (Rice Cooker Version)
Serves 2
Directions
- 1Marinate the chicken with all the marinade ingredients.
- 2Rinse the jasmine rice until the water runs almost clear and add it to the rice cooker with the water.
- 3Arrange the chicken, Chinese sausage and shiitake mushrooms evenly over the rice. Do not stir. Start the rice cooker.
- 4Place the baby bok choy on top about 10 minutes before the rice is done, close the lid, and let it steam until tender.
- 5Mix together all the finishing sauce ingredients.
- 6Once the rice is cooked, drizzle the sauce evenly over the rice and let it rest.
- 7Gently fold everything together, garnish with spring onions and sesame seeds, and serve immediately.
Ingredients
- 300 g jasmine rice
- 360 ml water
- 250 g boneless chicken thigh, cut into bite-sized pieces
- 2 whole chinese sausage (lap cheong), sliced
- 5 whole dried shiitake mushroom, soaked and sliced
- 2 whole baby bok choy, halved
- 2 whole spring onion, thinly sliced
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp shaoxing wine (optional)
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 1 tsp cornstarch
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tbsp water
- 1 pinch white pepper (optional)
- spring onions (optional)
- sesame seeds (optional)
