Cooking redefined

A New Recipe Today!

using a pot and not a rice cooker of course!

check it out!

Hey peeps! Was on hiatus for a while due to school stuff:) Anyway check out this recipe that i found on the internet and tried.
It works perfectly fine and taste good too!!

Recipe: Claypot Chicken Rice Without Claypot


2 cups rice

1 skinless chicken breast & 2 chicken drumsticks

1 stalk scallion (chopped) OR chopped garlic and onions

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) *Don’t need this actually

2 Chinese sausage (sliced) – optional *Chef Glen says this is a MUST HAVE!

Seasoning for chicken:

2 tablespoons oyster sauce

1 tablespoon soy sauce

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

add 1 tablespoon of Shaoxing wine (quantity to your own preference) into the rice too before you cook it!

I also added some oyster sauce here (again to your own estimation! around 1 tablespoon is fine)


  1. Chop the chicken breast and chicken drumsticks into
  2. Add the chicken seasoning and mix well. Marinate for an
    hour in the fridge.
  3. Rinse and clean the rice in a rice cooker as if you are
    making steamed rice after the chicken is marinated for an hour.
  4. Add the rice seasoning and cooking oil into the rice
    before you start cooking the rice.
  5. At the same time, heat up a wok with some cooking oil.
    Add in the chicken and shitake mushrooms.
  6. Quickly stir-fry the chicken until half-cooked. Add in
    the chopped scallions. Dish out and set aside.
  7. Deep fry the salted fish and set aside.
  8. 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.
  9. Leave the rice cooker on “Stay Warm” for 15 – 20
    mintues before serving.
  10. Top the chicken rice with fried salted fish and serve
    * I used a pot to cook this and not a rice cooker as you would be able to control the heat and check your cooking regularly:) It taste better too this way i feel, Good Luck trying out this recipe *smiles*

2 responses

  1. ashhot

    Chef Ash approves of this recipe! But can the chinese sausage be subbed out and how about brown rice over white rice!

    December 15, 2010 at 10:26 pm

    • glenwhacky

      well you guys out there dun have to add dried chinese sausage if you don’t want to (to make it halal) and you can try brown rice too, but i don’t know whether the seasoning will go with it…gd luck and tell me if it works:D

      December 15, 2010 at 10:33 pm

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