3 cups rice
2 chicken breasts, chopped
5 Chinese dried mushrooms
2 Chinese lap cheongs (Chinese sausage)
4 shallots, sliced thinly
5 slices of ginger
2 tblspns oil
3 tblspns oyster sauce
2 tspns white pepper
1 tspn sesame oil
1 tblspn Chinese cooking wine
5 tspns light soy sauce
1 tblspn dark soy sauce
This is a version of Claypot Chicken Rice, cooked in a rice cooker.
Soak rice in water for about 1 1/2 hours. Marinade chicken for the same length of time.
Heat oil in wok and fry shallots till golden brown. Remove fried shallots.
With remaining oil in wok and at high heat, add pre-soaked chinese dried mushrooms and ginger and stir fry for about 1 minute. Add marinated chicken and stir fry for another minute.
Add pre-soaked rice and seasoning and continue frying for about 2 minutes. Sprinkle a little bit of warm water to keep the rice from drying out.
Remove rice with ingredients into the rice cooker. Place the lap cheongs over the rice. Pour water (previously used to soak dried chinese mushrooms) gently over the rice to cover the rice just like how you would usually cook white rice in a rice cooker. Add plain water if the water used to soak dried chinese mushrooms is insufficient. Turn on your rice cooker and let it cook.
Serve hot and sprinkle fried shallots over the rice prior to serving.