Clay Pot Chicken Rice 瓦煲鸡饭（电饭煲版）

Rice cooker - Clay Pot Chicken Rice?

Clay pot chicken rice is one of the well known hawker delights in Malaysia. We never expected to have this dish in the menu of our packed lunches during our Great Kiwi Road trip. However, with Auntie Ah Lan traveling with us, anything is possible. Among the packed lunches we had on the road were clay pot chicken rice, sandwiches, noodles and fried rice. Ming Ray commented this clay pot chicken rice was the best packed lunch he had on the road. He even requested me to add in to his school lunch box menu when school reopened!

You might wonder how to do that while we were traveling on the road with limited utensils? I did mention that I packed a few cooking utensils with us on this road trip, but clay pot? No, of course not!
The clay pot chicken rice we shared below is a modified version using our magic rice cooker again. That being the case, the title above was a bit misleading then. But do rest assured that the taste of the chicken rice does not differ much from the clay pot version. J

This dish is easy and convenient to prepare. It is a great meal when you are lazy to cook but still yearn for a decent meal. You can even skip the stir fried part and just dump everything raw into rice cooker and cook everything in one pot. I used to cook this way to save the hassle of cleaning extra pots and pans. But this method is not recommended by Auntie Ah Lan as she claimed the rice would be tastier and more aromatic following the stir frying preparation.

CLAY POT CHICKEN RICE Clay Pot Chicken Rice - Featured in Group Recipes @ 25/01/2011 INGREDIENTS 6 drumsticks (Clean and deboned, sliced into pieces) 5pc button mushrooms (quarter) 5pc shallots (slices into thin pieces) 2 cups of Jasmine Rice (wash and drain) Chicken stock or water to cook rice (Add less water than usual rice cooking, else rice might be too soggy after adding chicken marinade ) Cooking oil  Chicken seasoning: To your taste 1 tbsp Dark Soya sauce 2 tbsp Light Soya sauce 1 tbsp Oyster sauce  Rice seasoning: 1 tbsp Dark Soya sauce -adjust to your preference Salt – to your taste METHOD Debone drumsticks and use the bones to make 2 and half cups of chicken stock. Chicken sliced into strips and marinate with seasoning and mix well. Skin off the shallotsand cut into thin slices. Wash and quarter cut button mushrooms. Rinse and clean 2 cups of Jasmine rice as if you are making steamed rice. Sauté shallots until brown add in marinated chicken and stir fry until half cooked before tossing in mushrooms for a quick stir. Dish up and set aside. Add Jasmine rice into pan, add in rice seasoning adjust to your preference, give a quick stir-fry. Pour in chicken stock or water and stir to mix. Transfer the rice and chicken stocks into rice cooker and switch on to cook the rice. Add in chicken and mushrooms when the rice is half way cooking (about 10 minutes) and continue to cook till rice is completely cooked. Occasionally stir the rice to ease chicken cooking. When the rice cooker switch pops up at the first time, open lid to stir to loosen up the rice and then close back the lid for the rice to rest for 5 minutes before pressing down the switch for the second time. When the switch pops up at the 2nd time again, the chicken rice is done. Best to leave the rice cooker on "keep warm" for 10-15 minutes before serving. 瓦煲鸡饭（电饭煲版） 材料 6只鸡腿（清洁和去骨，切成片条） 5朵蘑菇 （切片） 5粒小葱头（去皮切片成薄片） 2杯香米（洗净，沥干） 适量鸡上汤或水煮饭 （因有加入腌鸡调料，水份量可用比平时煮饭少，否则饭可能过于黏） 食用油 鸡肉调料：适量 1汤匙老抽 2汤匙酱油 1汤匙蚝油 （ 腌料要自己控制，如你要煮多就得多加料来腌，我只是放个大概而已） 米调料： 1汤匙晒抽-随你的的偏好 盐 - 你的口味 做法: 1。鸡腿去骨，可用鸡骨头做成鸡上汤。 2。鸡肉切成条，用调味料腌拌匀。 3。小葱头去皮切片成薄片。 4。蘑菇洗净，切片。 5。香米洗净沥干，做法如同平时煮米饭。 6。爆香小葱头后加入腌鸡肉翻炒，炒到半熟才加入蘑菇快速搅拌。盛起备用。 7。倒如香米添加调味拌匀。 8。倒入适量鸡上汤或水，搅拌混合。 9。把米饭和鸡汤加入电子饭锅里并使用煮饭的设定开始煮。 10。当饭煮了一半（约10分钟），加入鸡肉和蘑菇继续煮至饭熟。 11。偶尔开盖搅拌饭弄松香米使鸡更容易熟。 12。当电饭煲开关第一次跳上，打开盖子搅拌弄松饭，然后盖上休息5分钟，然后再按下第二次开关。 13。当开关第二次再度跳上，电饭煲鸡饭就熟了。 14。最好过了10-15分钟才上桌享用.