Recipe Description
Rice cooker chicken rice is a delightful and nostalgic dish that holds a special place in many people’s hearts, bringing back cherished childhood memories. This comforting meal is reminiscent of claypot rice, a traditional Cantonese dish, but it can be prepared in an electric rice cooker conveniently.
It was the dish that my sister and I would sometimes encounter when we came back home from school in the afternoon. We would lift up the lid of the rice cooker to find a steaming pot of rice cooked together with chicken. I can still remember being greeted by the scent of rich chicken flavour that wafted over the senses and the dark sauce that permeated every grain of rice.
The actual ingredients may vary a bit each time our aunt cooked this dish for us, and may contain Chinese sausages, salted fish, and sometimes even diced long beans and root vegetables such as carrots or taro. Chicken leg quarters, which are ideal for their tender and flavorful meat, is the preferred part for this dish but you can also use chicken wings or cut-up pieces of half a chicken. Because the chicken would usually discharge a bit of liquid while cooking, you will need to adjust the amount of water so that the rice does not end up being soggy.
If the rice turns out to be under-steamed, you can sprinkle a bit more water and hit the switch again. One of the consequences of reheating the rice is the development of a thicker bottom crust. This crispy bottom crust is the prized element that my sister and I usually fought over. Unlike in the claypot chicken rice, the crust in an electric rice cooker is usually not over-burnt and has just the right amount of crispiness without any black charcoal bits. It was truly the coveted end-of-meal treasure that added a playful aspect to this dish.
The only condiment you need is sliced chillies in soy sauce that adds a spicy kick and balances the savory flavors of the chicken and rice. To complete the experience, serve this delicious rice cooker chicken rice with a side dish of blanched vegetables dressed with shallot oil and soy sauce, creating a well-balanced and satisfying meal that warms both the stomach and the heart.
Recipe Ingredient
- Ingredients
- 1kg chicken leg quarters, cut into pieces
- 2 tbsp sesame oil
- 50g fresh ginger, sliced
- 5 cloves fresh garlic, peeled
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 tbsp oyster sauce
- 2 tbsp chicken stock concentrate
- 10g dried mushrooms, soaked in water overnight
- 2 cups raw white rice, rinsed until water runs clear
- 2 cups cold water
- 1 stalk scallions, diced for garnish
- Condiment
- 1 pod red chilli, cut into thick slices
- 5 pods birds eye chillies, cut into thick slices
- 1 tbsp light soy sauce
Instructions
- Pour hot water over dried mushrooms and allow to soak for at least 2 hours or overnight.
- Place the rinsed rice into the rice cooker and fill with cold water.
- In a frying pan, heat up sesame oil to temper ginger and garlic until fragrant. Then add chicken to saute until lightly seared on all sides.
- Stir in the dark and light soy sauces, oyster sauce and chicken stock until coated. Toss in the rehydrated mushrooms, then pour all the contents of the frying pan into the rice cooker over the rice.
- Cover with a lid and cook as normal until the switch pops up. Leave the lid on for at least 10 more minutes so that the rice and chicken can fully cook in the steam.
- When ready, scoop out flavourful rice and chicken into a serving dish and garnish with diced scallions.
- Cut chillies into thick slices and drizzle with light soy sauce to serve.
