Easy Claypot Chicken Rice - Bao Zai Fan (with Rice Cooker)
Course: Entree
Cuisine: Chinese
Prep Time: 20 minutesminutes
Cook Time: 45 minutesminutes
Total Time: 1 hourhour5 minutesminutes
Servings: 4servings
Author: Marvellina
Now you can easily make delicious clay pot chicken rice using your rice cooker. But this tutorial also include instructions on how to cook clay pot chicken rice with regular pot and Instant Pot if you don't have a clay pot.
Rinse the rice with clean water until water runs clear. Drain off all water completely using a sieve if you have one to make sure all liquid is drained off. Set aside
Soak mushrooms and dried shrimp:
Soak mushrooms and dried shrimp separately in a warm water until soften. Cut mushrooms into slices. Finely chop the dried shrimp. Save the water from soaking mushrooms and dried shrimp and top up with some water to make up 3 cups total (the same cups you use to measure the rice)
Marinate chicken:
Cut chicken into bite-size chunks. Pour the marinate in and let it marinate for 1 hour in the fridge or overnight if you prepare ahead
Saute aromatics:
Preheat cooking oil on a skillet or wok. Add garlic and ginger and saute for about 10 seconds. Add the dried shrimp and saute for another 1 minute. Add mushrooms and chinese sausage and saute for another minute. Add seasonings for stir frying and stir to mix. Turn off the heat
Add this into the marinated chicken and stir to mix. Set aside
If using rice cooker to cook:
Place the rice in the inner pot of rice cooker. Add the liquid. Use a brown rice (multi-grain) setting to cook the rice. You can time it yourself if you don't have such setting. This will allow enough time to cook the chicken. After 20 minutes of cooking, the rice would be half-way cooked, open the lid and pour in the chicken mixture on top of the rice. Close the lid back and let it finishes cooking. The chicken should be cooked through. If not, set another cycle to let it cook through, about 25-30 minutes
When it's done cooking, gently fluff the rice to mix everything. Proceed to the serving step
If using clay pot or regular pot to cook:
If you are using unglazed clay pot, soak the clay pot and its lid in cold water for 15 minutes and then pat dry and proceed with cooking. If your clay pot is glazed, you can go straight to the cooking part
Place the washed rice into the clay pot (or other pot you choose to use, preferably a heavy-bottomed pot ly like Dutch oven) along with the chicken stock. Bring to a boil and then lower the heat and cover with the lid and cook for 15 minutes. The water will be absorbed by the end of 15 minutes but the rice is not fully cooked yet. Place the chicken mixture on top of the rice. Cover the lid again and continue to cook for another 15-30 minutes or maybe longer until the rice is fluffy and the chicken is cooked through
When it's done cooking, remove from the heat and gently fluff the rice and proceed to the serving step
If using Instant Pot to cook:
With Instant pot, we need to approach it differently to prevent triggering the "burn" alert. Saute the aromatics using saute mode for about 3 minutes, add seasonings and stir fry for another 10 seconds, and then pour in the liquid and really scrape the bottom of the pot to deglaze it. Make sure nothing is stuck at the bottom. Add the chicken pieces in. Layer the rice on top and gently push the rice into the liquid
Close the lid and turn the steam release valve to "sealing". Push "pressure cooker" and makes sure it's on "high pressure" and set the timer to 8 minutes. Wait 10 minutes and then release pressure. Gently fluff the rice. Proceed to the serving step below
Serving:
Mix the ingredients for drizzle sauce together. Portion the rice into individual serving bowl or plate. Drizzle with the sauce. Garnish with some chopped green onion and fresh cilantro. Serve immediately