Hong Kong Claypot Rice (Rice Cooker Version)
Serves 2
Directions
- 1Marinate the chicken with light soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, white pepper, and cornstarch.
- 2Rinse the jasmine rice until the water runs almost clear, then add it to the rice cooker with the water.
- 3Arrange the chicken, Chinese sausage, and shiitake mushrooms evenly over the rice, then start the rice cooker.
- 4Place the baby bok choy on top about 10 minutes before the rice is done, close the lid, and 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 optional sesame seeds, and serve immediately.
Ingredients
- 300 g jasmine rice
- 360 ml water
- 250 g boneless chicken thighs, cut into bite-sized pieces
- 2 whole chinese sausage (lap cheong), sliced
- 5 whole dried shiitake mushrooms, 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
- pinch white pepper
- sesame seeds (optional)
Equipment
rice cooker
