Claypot Chicken Rice (without claypot)

Just had a craving to eat claypot chicken rice but I did not have any claypot so I opted for the easy way out.  Made this dish using my rice cooker without giving up the taste.

INGREDIENTS

2 cup rice plus 3 cup water

1 skinless chicken breast & 2 chicken thigh

1 stalk scallion (chopped)
3 inches ginger (peel the skin and chop into thin strips)
6 shitake mushrooms (soak in hot water for 30 minutes and cut into halves)
1 small piece salted fish (cut into small pieces)
2 Chinese sausage (sliced) – optional

SEASONING FOR CHICKEN

2 tablespoons oyster sauce
1 tablespoon soy sauce
1/4 teaspoon chicken boullion powder
1/2 teaspoon corn starch
1/2 teaspoon sesame oil
5 dashes white pepper powder
1/4 teaspoon sugar
1 tablespoon Shaoxing cooking wine (or rice wine)

SEASONING FOR RICE

2 tablespoons soy sauce
1/2 tablespoon dark soy sauce
2 teaspoons cooking oil
1 pinch of salt

METHOD

• Chop the chicken breast and chicken thighs into pieces.
• Add the chicken seasoning and mix well. Marinate for an hour in the fridge.
• Rinse and clean the rice in a rice cooker.
• Add the rice seasoning and cooking oil into the rice and start cooking the rice.
• At the same time, heat up a wok with some cooking oil. Add in the chicken and shitake mushrooms.
• Quickly stir-fry the chicken. Add in the chopped scallions. Dish out and set aside.
• Deep fry the salted fish and set aside.
• Add the chicken into the rice cooker when the rice is almost dry (about 7-8 minutes) and continue to cook till rice is completely cooked.
• Leave the rice cooker on “Stay Warm” for 15 – 20 minutes before serving.
• Top the chicken rice with fried salted fish and serve immediately.