Sesame Chicken and Mushroom Rice

Last night, I was craving badly for Claypot Rice, as it was impossible for me to find it here in Auckland. This morning, I decided to cook my very own claypot rice for dinner, using the rice cooker which my mum used to cook it with. At the same time, I would like to experiment by adding my favourite ingredients-Ginger and Sesame oil to it to enhance the taste and fragrance of the rice. It was my first attempt and it turned out well.

Ingredients:
2 cups of Rice

1 Chicken Breast and 1 Chicken Thigh (Removed the skin and cut into cubes)

8-10 Button Mushroom (Sliced it)

2 Thumbsizes Ginger (Cut into thin strips)

2 Tablespoon of Sesame Oil

3 Tablespoon of Lee Kum Kee Sweet Soy Sauce for Claypot Rice

Marinade for the Chicken:

1 Tablespoon of Sesame Oil

2 Tablespoon of Soy Sauce 

1 Tablespoon of Shaoxing Wine

1 1/2 Tablespoon of Cornflour

1. Marinate the Chicken cubes with the above ingredients for at least an hour.

2.  At the same time, wash the rice and cover the rice with water as what you would normally do when cooking steamed rice, add 3 tablespoon of Lee Kum Kee Sweet Soy Sauce in rice water and mix well. Set the rice cooker to cook.

4. Heat up the pan with 2 tablespoon of sesame oil in medium heat, add the ginger stripes. Fry for 2mins then add the Chicken cubes, follows by mushrooms. Cook the Chicken and mushroom till 90% cooked then set aside.

5. When the rice is about 90% cooked (the water is almost dried up), put in the Chicken and Mushroom on the top of the rice.

6. The rice cooker will showed "Warm Mode" when the rice is cooked, leave the rice and chicken in the rice cooker in "Warm mode" for 15mins to cook the chicken thoroughly.

7. After 15mins, mix the rice and chicken well while in the rice cooker. Test for taste.(Base on indivdual's preference, you can add more of the Lee Kum Kee Sweet Soy Sauce for more taste).

8. Leave the rice in the cooker for further 10mins  then it is ready to serve.

9. You can serve it with a Sunny sideup.