Claypot Rice Cooker Recipe In 4K HDR

Soak 1 cup basmati rice for half an hour, you can use long grain jasmine rice too but basmati is best for this.

Marinate 150g to 200g of chopped chicken pieces with 1 tsp dark soya, 1 tsp Chinese wine, 1 tsp sesame oil, half tsp salt, 1 tbsp corn flour and some white pepper.

Add the basmati rice to the rice cooker followed by the chopped parts of a leafy vegetable. We are using wong bok today. Then add the marinated chicken to one side of the rice cooker.

To the other side, add 1 Chinese sausage and 1 duck liver. Add one cup of unsalted chicken stock or water, about 220ml. Then place it in the rice cooker and set it to normal rice cooker mode and let it cook.

In the meantime, make the sauce with 1 tbsp dark soya, 1 tbsp oyster sauce, 1 tbsp honey or sugar, 1 tbsp sesame oil and 4 tbsp water.

About half hour into the rice cooking, add the leafy parts of vegetables of and let it cook all the way. Once it’s fully cooked, open the lid remove the sausages.

Remove the skins from the sausages and slice diagonally into thin pieces. Place them back into the rice cooker and drizzle a few tsp of the sauce all around.

Then use a spatula and mix it all up. To finish, simply spoon the rice onto serving bowls and enjoy.

The smoothness and aromatic soya flavours of the tender chicken, the savoury cured notes of the sausage fat and the distinctive rice notes of basmati rice make this one of our all time favourite rice cooker recipes.

Music track “Sirloin Wine” from Sirloin Wine album, composed and performed by Ian Low.

Download the album from iTunes at Sirloin Wine by Ian Low   / sirloin-wine