Claypot Chicken rice - rice cooker

 Clay pot Chicken rice is one of the many hawker foods my family enjoy, so me being me  got to try it at home and I must say it was yum. I made mine with the rice cooker and doubled the measures for the whole family.
It's fairly easy do prepare minus the prep, which requires quite a bit of ingredients but hey that's how you make it.

I used three quarter of a medium size chicken, about 700g. Cut chicken pieces to similar size.

To marinate  chicken

1 Tbsp Grated Ginger
2 tsp Light Soy Sauce
1 Tbsp Dark Soya Sauce
2 tsp Oyster Sauce
1/4 tsp Ground White Pepper
1 tsp Sugar
2 tsp Sesame Oil
1 tsp Cornflour
1/2 tsp Sea Salt
A Few Dashes of White Pepper
300g of chicken

Sauce
2 Tbsp Light Soy Sauce
2 Tbsp Dark Soy Sauce
2 tsp Oyster Sauce
1 Tbsp Shaoxing Wine
2 tsp Sesame Oil

Rice
2 Cups of Long Grain Jasmine Rice, washed & drained
2 Cups Chicken Stock
Sea Salt, to taste

Topping
1 pc Chinese Sausage (Lap Cheong), sliced and fried
1 Small piece of Salted Fish, cut into smaller pieces and fried
Some Chopped Scallions
                                     

In a large bowl, add the chopped chicken and the marinate ingredients. Give it a good mix and cover with cling wrap. Place it in the fridge for at least 4 hours or overnight. 

In a small sauce pan, gently heat up the sauce and simmer for 4-5 min, stirring constantly. Remove from the heat and set aside. 

Now for the rice, add rice accordingly to the water measure. Press the 'on' button. Add the marinated chicken, arranging it evenly.  Distribute the fried sausages and salted fish all over the chicken. Drizzle some of the sauce over it. Close the rice cooker cover and let it cook.

Once the rice is cooked,  pour the balance of the sauce over it and add the scallion. 
Serve it immediately. 

Enjoy...jue