Different method

The last time I cooked claypot chicken rice was when I used flip pan method to cook this delicious and warming rice dish.

Few weeks ago, I was cooking it but different method. I used rice cooker, so the rice tended to be softer and fluffier.

Ingredients:
2 cups washed rice
2 pieces of chicken thighs, chopped into smaller bites
2 Chinese sausages, sliced thinly
Salted fishes, sliced into small pieces
4 Chinese dried mushrooms, soaked and sliced
3 garlic gloves, minced
Ginger, 1 inch, minced
1 tsp sugar
Salt and pepper to taste
2 stalks of spring onions, sliced
Cooking oil

Marinade:
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp dark soy sauce
Few slices of ginger

Methods:
1. Marinate the chicken pieces for few hours.
2. In a wok, heat up some cooking oil. Add in garlic and ginger till fragrant.
3. Add in the chicken pieces with marinade, Chinese sausage, salted fish and mushrooms. Stir fry till chicken turned white and then add rice.
4. Stir fry for few minutes. Then add sugar, salt and pepper. Mix everything well.
5. Transfer everything to rice cooker. Add in water and cook as normal in rice cooker.
6. Once cooked, let it stand for 15 minutes before adding spring onion and fluff the rice with rice paddle.