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Claypot Chicken Rice.

This is an 'ala-claypot' chicken rice as i don't have claypot to put my rice into. 

A simple procedure where you have it all; rice and chicken in one cooking, highly recommended to busy women out there. 

Ingredients:

2 cups rice, washed & drained

10 pcs dried shitake mushroom (cleaned & soaked for 1 hr)

1 chicken, cleaned, cut to 20 pcs

3 1/2 cup liquid (ie water + liquid from marinated chicken)

Sesame oil (optional)

Marinade:

2-3 Tbsp dark soy sauce (caramel type)

3 Tbsp light soy sauce (more if you wish)

5 garlic, crushed

1 onion, sliced

1" ginger, crushed

1 chicken stock cube

Salt, only if required

Method:

• Marinate chicken with the marinade. 
  
• Drain chicken and place in rice cooker. Retain the excess liquid.
  
• Squeeze excess liquid from shitake mushroom and place on chicken.
  
• Put rice onto chicken/mushroom, distributing evenly.
  
• Add 3 1/2 cup liquid(*) into rice cooker.
  
• A dash of sesame oil (if using).
  
• Cook as normal.
  

(*)Using the cup (or whatever cup used to measure rice), measure the excess marinade, top with plain water to make 3 1/2 cup liquid

Serve hot. You can garnish with either salted fish or salted egg, & spice it up with cut cili padi or cili sauce. 

I made sauce by mixing blended cili with cili sauce, salt & sugar and stirring over medium fire to thicken.

Note: 

• This is just a reference, you can adjust quantity/ingredient to your need. 
  
• 3 cups rice ideally yield 6 serving, but can differ in actual case.