Claypot Rice Cooker Recipe In 4K HDR

Chinese sausage

🥗Healthier: chicken sausage

💰Cheaper: pork shoulder

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

pork belly

🥗Healthier: tofu

💰Cheaper: pork shoulder

Tofu offers a plant-based option, while pork shoulder is less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake, while tamari is gluten-free.

oyster sauce

🥗Healthier: hoisin sauce

💰Cheaper: soy sauce

Hoisin sauce is a vegetarian alternative, while soy sauce is budget-friendly.

Soak 1 cup basmati rice for half an hour.

Marinate the chopped chicken pieces with dark soya, Chinese wine, sesame oil, salt, corn flour, and white pepper.

Add the soaked basmati rice to the rice cooker.

Add the chopped leafy vegetable (wong bok) to the rice cooker.

Add the marinated chicken to one side of the rice cooker.

To the other side, add 1 Chinese sausage and 1 duck liver.

Add 1 cup of unsalted chicken stock or water (about 220ml) to the rice cooker.

Set the rice cooker to normal rice cooker mode and let it cook.

Make the sauce by mixing dark soya, oyster sauce, honey or sugar, sesame oil, and water.

About half an hour into the rice cooking, add the leafy parts of the vegetables and let it cook all the way.

Once fully cooked, open the lid and remove the sausages.

Remove the skins from the sausages and slice them diagonally into thin pieces.

Place the sliced sausages back into the rice cooker and drizzle a few teaspoons of the sauce all around.

Use a spatula to mix everything up.

Spoon the rice onto serving bowls and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens