Rice Cooker Pot Chicken Rice

OK, I don't have a claypot at home. My family can never get a decent claypot....there were a few times when we bought the claypot, they are always leaking or defective in certain places. Hence, mom said, "don't waste the money to invest on claypot anymore". Any advice on where i can get a decent-no-leakage claypot?

So no claypot....how to make claypot chicken rice? Ah ha....rice cooker may be a good replacement. It's pretty easy to make an almost-hawker-stall type of claypot chicken rice. All you need to prepare is :

Ingredients (for 2 persons meal):

• 2 chicken thighs, chopped to bite sizes



• 2 waxed meat (chinese sausage), sliced abt 5mm thick



• 3 presoaked mushrooms (sliced thinly)



• two small onions, finely chopped



• about 2 cm ginger, finely chopped



• 2 cups of rice, thoroughly rinsed



• 2 cups of water



• some finely chopped fried salted fish + chives for garnishing (optional)

Sauce for marination : Oyster Sauce + Dark soy sauce + Light soy sauce + Chinese cooking wine + dashes of black pepper (I've prepared the sauce in my own estimation...so no exact measurement)

Methods

1. Marinate the chopped chicken thighs with sauce overnight.


2. Lightly oil the wok and sauteed the onions and ginger till fragrant.


3. Add in chicken thighs, mushrooms and waxed meat and stir fry them for a good 2 minutes over medium heat.


4. Add in rice and water to the wok, continue stir frying for a minute.


5. Turn off the heat and transfer everything from the wok to the rice cooker pot.


6. Set your rice cooker to 'cook' and allow 8-10 minutes to keep warm before serving.


7. Garnish your plate/bowl of chicken rice with chopped chives and salted fish as you desire.

Now, I do have a rice cooker at home but KO-ed last week. So what i can utilise is just the rice cooker pot. *Panic* No rice cooker...sei lor....a minute after ransacking the kitchen's cabinet, i found this super huge pot. Ha! I can do it in a conventional-rice-cooking-way.....maybe. After transferring the kinda-raw-chicken rice to the rice cooker pot, i had the pot sit over an inch of water in the huge pot. Put the lid over the huge pot and let it 'steamed' over medium fire for 35 minutes.

My other half said the rice seemed to be a little too soggy....i guess i have over steamed the rice...but can't blame me, this is my first time cooking rice over the stove k. *pout* Having said the rice is soggy, my other half actually helped himself with 3 bowlfuls of rice...could it be because he's my ever supportive fan or because the rice is yummy despite soggy? Haha...try out the recipe yourself and you'll be the best judge :)

My version of rice-cooker-pot-chicken-rice