February 4, 2017 by mummumskitchen
The traditional claypot rice takes a long time to cook. The rice is slowly cooked in the claypot on the stove and the ingredients are then added when the rice is half cooked. Well, we certainly do not have the luxury of time to cook that. So we have to modify the method to cook the same using rice cooker. Of course, the taste will not be exactly the same. But at least we can have a pretty “fast food”
- For the Chinese sausages, if you do not like to eat the wax covering, you may soak them in hot water before cutting. After soaking in hot water for around 5 minutes, the wax covering can be easily removed. Then slice them thinly.
- Marinade the chicken thighs. I usually marinade overnight
- Wash the rice and add water as per normal to cook the rice in the rice cooker. Check to see if the water is almost dried up.
- Only then, add the marinade chicken thighs (without the sauce and space it out as evenly as possible), Chinese sausages and ginger slices.
- Continue to cook in the rice cooker and continue “cooking” under the “Keep Warm” mode for at least 20 minutes, so as to ensure that the chicken is cooked thoroughly. During these 20 minutes, do not keep opening the lid. If you have more chicken thighs, keep in that mode longer.
- Ready to serve.
Mum mum’s notes:
There is another “playcheat” method that is commonly used in some of the hawkers in Singapore. I know that some hawker, they will cook the white rice first using rice cooker. Then they put the rice in the heated claypot on the stove, after which they add the chicken and the other ingredients. They will cook the claypot on the stove until the chicken is done. This method will taste more like the traditional kind, but the rice is not as fragrance as the one cooked directly using the claypot.