One classic ingredient that you’ll find in most claypot rice dishes is lap cheong, otherwise known as Chinese sausage. It has a completely different texture from the sausages you’re used to! These are much sweeter and they’re stored dry. I personally get mine from markets in Thailand—I’ve tried a few brands in Singapore, where I live, and to be honest they weren’t that great. But everyone has their own preferences.
Rice Cooker Claypot Rice
Ingredients
Chicken Marinade
Instructions
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Rinse the rice thoroughly and soak while preparing the other ingredients.
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Cut the chicken into bite-sized pieces and marinate in light soy sauce, rice wine, oyster sauce, and white pepper for at least 15 minutes.
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Chop the mushrooms, lapcheong, and cabbage into small pieces.
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Drain the rice, then add all the ingredients to your rice cooker.
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Add the garlic, ginger, and dried shrimp and mix well into everything.
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Add slightly less than a cup of chicken broth. If you’re not using cabbage, then add a full cup.
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Cook according to normal white rice settings on your rice cooker.
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Drizzle dark sauce over the completed rice and mix well.
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Serve and garnish with optional green onion.
