Imported from Instagram

Hong Kong Claypot Rice (Rice Cooker Version)

Name: Hong Kong Claypot Rice (Rice Cooker Version)
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 3 servings
Cuisine: East Asian
Ingredients: 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; plus additional spring onions for garnish, amount unspecified); 1 tbsp Light soy sauce (For chicken marinade); 1 tbsp Oyster sauce (For chicken marinade); 1 tsp Shaoxing wine (Optional; for chicken marinade); 1 tsp Sesame oil (For chicken marinade); 0.5 tsp Sugar (For chicken marinade); 0.25 tsp White pepper (For chicken marinade); 1 tsp Cornstarch (For chicken marinade); 2 tbsp Light soy sauce (For finishing sauce); 1 tbsp Oyster sauce (For finishing sauce); 1 tsp Dark soy sauce (For finishing sauce); 1 tsp Sesame oil (For finishing sauce); 1 tsp Sugar (For finishing sauce); 1 tbsp Water (For finishing sauce); White pepper (Pinch; for finishing sauce); Sesame seeds (Optional garnish; amount unspecified)

Recipe by Mai & Ismael @chopchopmagic · Instagram

Imported by Blak Rabbit on SeeMeCook

A comforting rice-cooker meal of jasmine rice cooked with marinated chicken, Chinese sausage, and shiitake mushrooms. A savory soy-based finishing sauce, tender bok choy, and fresh garnishes bring it all together.

3 servings70 minEast Asian

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Ingredients

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; plus additional spring onions for garnish, amount unspecified)
1 tbsp Light soy sauce (For chicken marinade)
1 tbsp Oyster sauce (For chicken marinade)
1 tsp Shaoxing wine (Optional; for chicken marinade)
1 tsp Sesame oil (For chicken marinade)
0.5 tsp Sugar (For chicken marinade)
0.25 tsp White pepper (For chicken marinade)
1 tsp Cornstarch (For chicken marinade)
2 tbsp Light soy sauce (For finishing sauce)
1 tbsp Oyster sauce (For finishing sauce)
1 tsp Dark soy sauce (For finishing sauce)
1 tsp Sesame oil (For finishing sauce)
1 tsp Sugar (For finishing sauce)
1 tbsp Water (For finishing sauce)
White pepper (Pinch; for finishing sauce)
Sesame seeds (Optional garnish; amount unspecified)

Steps

1
Cut the chicken thighs into bite-sized pieces. Slice the Chinese sausages and the soaked shiitake mushrooms; halve the bok choy and thinly slice the spring onions.
2
Combine the chicken with all the chicken marinade ingredients: light soy sauce, oyster sauce, Shaoxing wine if using, sesame oil, sugar, white pepper, and cornstarch. Marinate for 20–30 minutes.
3
Rinse the jasmine rice until the water runs almost clear. Add the rice and measured water to the rice cooker.
4
Arrange the marinated chicken, sliced Chinese sausage, and shiitake mushrooms evenly over the rice. Do not stir. Start the rice cooker.
5
About 10 minutes before the rice is done, place the halved baby bok choy on top. Close the lid and let it steam until tender.
6
Mix together the finishing sauce ingredients: light soy sauce, oyster sauce, dark soy sauce, sesame oil, sugar, water, and a pinch of white pepper.
7
When the rice is cooked, drizzle the finishing sauce evenly over it. Let it rest for 5 minutes.
8
Gently fold everything together. Garnish with spring onions and sesame seeds, if using, and serve immediately.

Notes

The rice-cooker cooking duration is not specified and will vary by appliance. The recipe lists spring onions both among the toppings and as a garnish; no separate garnish quantity is given.