Claypot Chicken Rice

R couldn't believe himself when he had spent 30 bucks just to buy the ingredients to cook claypot rice.. until I had to tell him that things like the dark soy sauce, light soy sauce, sesame oil, chinese wine, rice etc etc could be kept and used in the future, then it dawned on him that it made a little sense. *phew*



Introducing Ruth's Claypot chicken rice (in a rice cooker!)
Boneless chicken legs and fillets cut into about 20-30 small bitesize pieces
2 chinese sausages
Handful of chinese mushrooms, soaked in warm water for 20 minutes
1 tb sesame oil (I didn't put any sesame oil as I bought a bottle without realising I needed a bottle cap opener *duh*)
2 tb chinese wine
2 tb dark soya sauce
1 tb light soya sauce
Handful of lettuce, shredded into long strips
1 cup of rice & slightly over 1.5 cups of chicken stock (as my rice was still quite hard though cooked)

1. Marinate chicken thigh meat with the sesame oil, chinese wine and soya sauces. Put in fridge while preparing the rest of the ingredients

2. Remove stems from mushrooms & slice in half

3. Slice chinese sausages into thick slices (like the picture above - thick!)

4. Boil the rice in rice cooker. After 10 minutes (approximately - What I do is I open the rice cooker off and on to see how cooked the rice is), open rice cooker & add chicken thigh meat. Be sure to flick off excess marinade before putting meat in. Then, add the chinese sausages and mushrooms on top. Close the rice cooker and allow the cooker to finish cooking the rice.

5. In the meantime, I baked an egg until a bit golden brown with my turbo boiler to accompany the lettuce for the rice to sit on. It was the first time and it came out just like those eggs they serve for Nasi Lemak! Yums

6. Viola! Stir up the rice & all the ingredients and serve immediately on a bed of shredded lettuce. I opened the cooker and stir the ingredients and put it to cook again for a 5 more minutes. The result? A bit of burnt rice just like authentic claypot rice!!

R's Verdict? Good!