Claypot Chicken without the claypot

First try, and my hubby thinks it's too rich and addictive. I think I could tell by the amount of water my son drank lol. But it was good first try!

Things to modify:

• Add more rice (1 more cup perhaps) or
• Reduce the rich sauces, especially soy
• Have boneless chicken thighs with skin as when I cut it the bones becomes a choking hazard

I am really liking this website from rasamalaysia and was surprised that it's american owned! They do have real authentic simple ingredients to follow and convenient steps to get to where I want so far. Plus they do nice giveaways. Bummer that I don't live in the USA.

Anyhoo, recipe for me to take note

Makes enough for 4 adults to eat or just about


Ingredients:

Seasoning and for the chicken and mushrooms

• 2 chicken thighs cut 
• 300g chicken breast meat (suprisingly tender)
• 5-6 pieces dried shitake mushrooms soaked and cut
• 1 whole garlic chopped to pieces
• Oyster sauce
• Dash of light soy sauce
• Dash of cooking caramel
• Salt and pepper (white)
• Dash of Sesame oil
• Chinese wine
• 1//4 tsp Sugar
• 1/4 tsp Cornstarch
• Dash of chicken bouillon powder

For the rice

• 2 cups rice
• light soy sauce
• dark soy sauce
• oil to cook
• Pinch of salt

Method:

1. Chop the chicken breast and chicken breast into pieces. 
2. Add the chicken seasoning and mix well. 
3. Marinate for an hour to a day in the fridge. 
4. Rinse and clean the rice in a rice cooker as if you are making steamed rice after the chicken is marinated for an hour. 
5. Add the rice seasoning and cooking oil into the rice and start cooking the rice. Add the water.
6. At the same time, heat up a wok with some cooking oil. 
7. Add in the chicken and shitake mushrooms. 
8. Quickly stir-fry the chicken until half-cooked. 
9. 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. 
10. Leave the rice cooker on "Stay Warm" for 15 - 20 minutes before serving. 
11. Top the chicken rice with chopped spring onion and serve immediately.