Ingredients:
- 1 Cup of Jasmine White Rice
- 1 Chinese Sausage (Lap Cheong)
- 1 bnch Choy Sum
Sauces for Marinating Chicken:
- 200g Chicken (Breast/Thigh)
- 1 tbsp Light Soy Sauce
- 1 tbsp Dark Soy Sauce
- 2 tbsp Oyster Sauce
- 2 tbsp Shao Xing wine
- 1 tbsp Sesame oil
- 1 tbsp Corn Flour
- 0.5 tspn Sugar
- Pinch of Salt
- White Pepper
- Slice Ginger
Steps:
- Soak 3 pcs of shiitake mushroom for few hours before slicing it.
2. Tenderise both sides of the meat by pounding using back of the knife.
3. Add all the sauces listed above and mix well. Best to marinate for at least an hour, or overnight for the flavours to penetrate into the meat.
4. Soak Chinese sausage in boiling hot water for 5 minutes. Remove the outer skin and slice into pieces.
5. Fry some shallots and keeping the shallot oil.
6. Rinse white rice grains with tap water. Here, I like to rinse twice to remove any impurities. Place 1 cup of rice and less than 1 cup of water in KITH Low-Sugar Rice Cooker – LRC-1L-BK. Do note, not to add too much water as the chicken and shiitake mushroom will release water. Set cooking mode to “Claypot Rice” while you prepare the ingredients.
7. Add sliced mushroom, ginger and Chinese sausage on a frying pan for 3 minutes under medium heat. Add in marinated chicken, mix well for 1 minutes under low heat and transfer into the rice cooker. Pour the shallot oil and let the KITH rice cooker does the magic.
8.Steam some choy sum.
9. The claypot rice will be ready in 70 minutes time with lightly-browned crust of rice surrounding a steaming cake of white rice. Mix well and it’s ready to serve. Happy that KITH rice cooker pot is non-stick, can be easily rinsed off with water, no scrubbing required!
