Rice Cooker Version "Claypot" Chicken Rice

Cooking nowadays is super easy and fuss-free when I use my Philips Avance Collection Fuzzy Logic Rice Cooker. It's my favorite gadget in my kitchen!

Today, I want to share about my "Claypot" Chicken Rice which I've cooked by using the "Casserole Rice" option.

Rice Cooker Version "Claypot" Chicken Rice

Ingredients:
(Serves two adults + 2 toddlers)

1-2 tablespoons grapeseed oil, or any vegetable oil
One-inch old ginger, thinly sliced
4 cloves garlic, finely chopped
700g boneless chicken thigh, cut into pieces
5-6 dried Shiitake mushroom, rinsed, soaked and sliced
2 sticks lap cheong (Chinese dried sausages), casing removed and sliced
1 & 1/2 cups multigrain rice, rinsed and drained
850ml to 1L water (including water used to soak dried mushrooms)
1 tablespoon chicken stock powder
2 stalks spring onions, chopped

Seasoning for chicken and mushroom:
1/2 teaspoon ground white pepper
1 tablespoon oyster sauce
2 tablespoons dark soy sauce
1 teaspoon grapeseed oil, or any vegetable oil

Seasoning for rice:
1 tablespoon oyster sauce
1 tablespoon dark soy sauce

How to:

1. Marinate chicken and mushroom with ground white pepper, oyster sauce, dark soy sauce, and grapeseed oil. Set aside for at least an hour.

2. Heat up grapeseed oil (or any vegetable oil) in a frying pan over medium-high heat. Add in chopped ginger and garlic, then stir fry until fragrant. Stir in the marinated chicken and mushroom mixture and cook until the chicken pieces turn more white than pink.

3. Add in lap cheong and stir everything until evenly combined. Transfer them into the rice cooker.

4. In the same pan, add in rice and stir fry for a few minutes.

5. Transfer rice into the rice cooker, add water and chicken stock powder. Switch on the rice cooker and select the "Casserole rice" option and press start. The timer will set itself to 1 hour.