I Am Awake: Let's Make "Claypot" Chicken Rice in Rice Cooker

It's hard.

Went to work for a full week only to be advised by the Doctor to stay at home and rest (you don't argue with your Doctor especially when he is foreign and handsome).

I've been craving for this dish for so oooo long .  It's just that I have been served crap in a claypot before,  so might as well make this easy 1 pot dish at home... 

Anyway...  Enough of my superficial life ranting...  Let's cook: CLAYPOT CHICKEN RICE.

Ingredients:

Rice.
2 cups rice (washed,  soaked and drained)
1 tbsp butter
1 tbsp fish sauce/salted fish
1/2 cube chicken stock cube

Chicken + marinade.
4 chicken wings (separated,  drummets cut into 2)

2 cloves of garlic

1" ginger

3 dried shitake mushroom (soaked and sliced)

Marinade sauce

2 tbsp fish sauce
1 tbsp oyster sauce
1 tbsp thick soya sauce
1 tbsp light soya sauce
1 tbsp sesame oil
1 teaspoon white pepper powder

Marinate chicken with marinade sauce and mushroom for at least 4 hours or overnight.

Method. 

Heat rice cooker inner pot and melt butter.  Add rice.  Fry until rice turns opaque. Add chicken stock cube.

Sprinkle fish sauce to get that "ikan masin goreng"  smell.  Add 1 cup hot water and stir to dissolve chicken cube.  Stir.

Add another cup of hot water and transfer the pot into rice cooker. Cook till rice is halfway done.

Add chicken pieces (hold the marinade juice). When chicken is fully cooked, you can:

A.  Just pour the rest of the marinade sauce into the pot for a "no kerak" option

Or

B.  Transfer the inner pot onto the stove and pour the marinade sauce into to rice pot (buat kerak,  which is the best part of the dish). 

The kerak (burnt rice layer at the bottom)  will give the "pirated"  Claypot rice it's authentic flavor... 

Serve with chopped scallion and cabai melaka hijau...  Nyum!