Claypot Rice via Electric Lunchbox

This is a great one pot meal which is very tasty – I always can’t help getting second helpings when mum makes this at home. I think my mum uses a lot more dark soya sauce as her version tends to be much more darker in color. I used chicken thigh meat and it’s a healthy version as I removed all the skin most of the fats.

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Ingredients

  • 1 cup low GI rice
  • 1 cup water – use slighlty less than the full cup
  • 1 chicken thigh – skin and fats removed
  • 4 pcs of dry mushrooms soaked
  • 1 lup cheong
  • 1 tsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 1/2 tbsp light soya sauce
  • 2 tsp Ginger juice, grate and squeeze  1 big piece of ginger

Steps

  1. Cut chicken into bite size pieces and marinate with ginger juice, dark and light soya sauce and oyster sauce and keep in fridge for at least 30 mins.
  2. Cut up lup cheong and mushroom.
  3.  Wash and rinse rice and add in water
  4. Add in lup cheong and mushroom and chicken. Pour in all marinate sauce.
  5. Put into electric lunch box and set to cook for 35-40 minutes. Alternatively, use a rice cooker.
  6. Give the rice a good mix with chopsticks to coat all rice with marinate sauce and serve

 

Recipe from

http://jewelpie.com/very-easy-claypot-chicken-rice-in-rice-cooker-6-ingredients/

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