Rice Cooker Claypot Rice – 电饭锅煲仔饭

This recipe is a godsend for those of you who do not own a claypot. We tweaked the recipe a little so you get all the yummy flavours of a typical claypot rice minus the all the hassles!
Rather than just throwing everything in the rice cooker, we pre-fry the ingredients in a wok to give it more colour and flavours. The next step is pretty simple, when the rice is steaming, just combine everything and let the rice cooker work its magic.
A healthy and easy dish you can easily whip up for the whole family any day! We used Heavenly Rice for it’s smooth and fluffy texture when cooked; it enhances the taste.
Check out their products at http://heavenlyrice.com/ and you won’t have to haul your rice back from the supermarket! Right now they’re having a 10% for new customers so it’s a good chance to buy yourself some rice at good value!
#themeatmensg #simple #delicious #ricecooker #claypotrice #onepotwonder #heavenlyrice

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Ingredients

Adjust Servings
200g Heavenly rice
225ml water
200g boneless chicken thigh
1Chinese wine sausage
4chinese mushrooms (soaked)
2shallots (minced)
4cloves garlic (minced)
2slices salted fish brined in oil
¼tsp sugar
2tbsp oil
2tbsp Shaoxing wine
Chopped spring onions
Blanched vegetables
Chicken marinade:
1tbsp light soya sauce
2tsp oyster sauce
¼tsp dark soya sauce
1tbsp ginger juice
2tsp sesame oil
1tbsp Shaoxing wine
1tsp cornflour
½tsp sugar
¼tsp white pepper
Sauce
2tsp light soya sauce
½tsp dark soya sauce
½tsp sugar
¼tsp pepper
1tsp shallot oil
1tsp sesame oil

Directions

1.

Cut 200g boneless chicken thigh into bite size pieces.
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2.

Marinate it for 1 hour or overnight with 1 tbsp light soya sauce, 2 tsp oyster sauce, ¼ tsp dark soya sauce, 1 tbsp ginger juice, 2 tsp sesame oil, 1 tbsp Shaoxing wine, 1 tsp cornflour, ½ tsp sugar and ¼ tsp white pepper.
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3.

Wash and drain 200g Heavenly rice. Add rice to rice cooker with 225ml water
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4.

Cover and start rice cooker
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5.

Mix well 2 tsp light soya sauce, ½ tsp dark soya sauce, ½ tsp sugar, wine, ¼ tsp pepper, 1 tsp shallot oil and 1 tsp sesame oil in a bowl. Set aside.
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6.

Place 2 slice of salted fish on a plate and sprinkle ¼ tsp sugar on it.
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7.

Slice Chinese wine sausage and soaked Chinese mushrooms into slices.
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8.

Heat 2 tbsp oil in wok
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9.

Add minced shallot and garlic, stir fry until fragrant.
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10.

Add in sliced Chinese wine sausages and sliced Chinese mushrooms, stir fry for 1 minute.
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11.

Add in marinated chicken and fry until meat changes colour, and deglaze with 2 tbsp Shaoxing wine.
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12.

Pour in sauce mixture, mix well and dish out.
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13.

When the rice start to steam, add the cooked chicken mixture and two slices of salted fish
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14.

Close the lid and let it cook until rice is done.
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15.

Once ready, give rice a good mix and serve with blanched vegetables and chopped spring onions
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