Cooked - Hong Kong Claypot Rice (rice Cooker Version)

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Hong Kong Claypot Rice (rice Cooker Version)

1.0

300 g jasmine rice

360 ml water

250 g boneless chicken thighs, cut into bite-sized pieces

2 Chinese sausages (lap cheong), sliced

5 dried shiitake mushrooms, soaked and sliced

2 baby bok choy, halved

2 spring onions, thinly sliced

1 tbsp light soy sauce

1 tbsp oyster sauce

1 tsp Shaoxing wine (optional)

1 tsp sesame oil

½ tsp sugar

¼ 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 of white pepper

Spring onions

Sesame seeds (optional)

Marinate the chicken with all the marinade ingredients for 20–30 minutes.
Rinse the jasmine rice until the water runs almost clear. Add it to the rice cooker with the water.
Arrange the chicken, Chinese sausage and shiitake mushrooms evenly over the rice. Do not stir. Start the rice cooker.
About 10 minutes before the rice is done, place the baby bok choy on top, close the lid, and let it steam until tender.
Mix together all the finishing sauce ingredients.
Once the rice is cooked, drizzle the sauce evenly over the rice and let it rest for 5 minutes.
Gently fold everything together, garnish with spring onions and sesame seeds (if using), and serve immediately.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍚Rice Dish

Cuisine🇨🇳Chinese

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created last week

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