How to Cook Clay Pot Chicken Rice without a Clay Pot

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium content while tamari is gluten-free.

Chinese sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is leaner, while pork sausage is often more affordable.

oyster sauce

🥗Healthier: hoisin sauce

💰Cheaper: soy sauce

Hoisin sauce offers a similar sweetness, while soy sauce can be a budget-friendly alternative.

chicken broth

🥗Healthier: homemade chicken broth

💰Cheaper: vegetable broth

Homemade broth can be healthier and vegetable broth is often cheaper.

Soak the lap chong in water for about 5 minutes to easily remove the skin.

In a large bowl, mix 1 tbsp onion oil, 1/2 tbsp sesame oil, 1 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tbsp thick soy sauce, 3/4 tbsp shing wai, and 1/4 tsp pepper; stir until well combined and set aside.

Marinate the chicken with the remaining onion oil, sesame oil, light soy sauce, oyster sauce, thick soy sauce, and 1 tbsp ginger scallion sauce; rub until well incorporated and set aside.

Lightly rinse the rice with water and drain it twice, then transfer the washed rice into the rice cooker and level it out.

Add 600 ml of water to the rice cooker, ensuring the water is about 1 and 1/2 inches above the rice; cover the rice pot slightly to allow steam to escape.

Press the button to cook the rice; for newer rice cooker models, this step can be skipped.

While the rice is cooking, remove the skin from the soaked lap chong, wash it, pat dry, and slice it thinly.

Drizzle a little oil in a pan, add the sliced lap chong, and fry until cooked, about 2 minutes; then remove from the pan and set aside.

In the same pan, add the marinated chicken and chiake mushrooms; stir and cover to simmer for 10 minutes, stirring occasionally to prevent burning.

Once the rice cooker indicates it's on keep warm, cover the rice pot completely to prevent drying.

After 10 minutes, remove the chicken and mushrooms from the pan and set aside.

In the rice pot, spread the remaining ginger scallion sauce, then add the chicken, chiake mushrooms, and fried lap chong.

Pour the sauce mixture slowly over the chicken to allow it to seep into the rice; sprinkle cut spring onions on top.

Cover the rice pot completely and let it set for a minimum of 15 minutes.

After 15 minutes, the chicken rice should be ready; switch off the rice cooker.

Serve directly from the rice pot or transfer to a serving plate; stir to mix until the rice is well coated with the soy sauce mixture.

Garnish with cut spring onions and serve with bird eye chili, chopped garlic, light soy sauce, and ginger scallion sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens