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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  • Servings: 4

  • Time: 1 hr

  • Skill: Easy


  1. 200g Heavenly rice

  2. 225ml water

  3. 200g boneless chicken thigh

  4. 1 Chinese wine sausage

  5. 4 chinese mushrooms (soaked)

  6. 2 shallots (minced)

  7. 4 cloves garlic (minced)

  8. 2 slices salted fish brined in oil

  9. ¼ tsp sugar

  10. 2 tbsp oil

  11. 2 tbsp Shaoxing wine

  12. Chopped spring onions

  13. Blanched vegetables

Chicken marinade:

  1. 1 tbsp light soya sauce

  2. 2 tsp oyster sauce

  3. ¼ tsp dark soya sauce

  4. 1 tbsp ginger juice

  5. 2 tsp sesame oil

  6. 1 tbsp Shaoxing wine

  7. 1 tsp cornflour

  8. ½ tsp sugar

  9. ¼ tsp white pepper


  1. 2 tsp light soya sauce

  2. ½ tsp dark soya sauce

  3. ½ tsp sugar

  4. ¼ tsp pepper

  5. 1 tsp shallot oil

  6. 1 tsp sesame oil


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

  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.

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

  4. Cover and start rice cooker

  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.

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

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

  8. Heat 2 tbsp oil in wok

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

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

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

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

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

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

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

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