Claypot Chicken Rice

In a bowl, add light soy sauce, oyster sauce, dark soy sauce, cooking wine, sesame oil, pepper, ginger, and sugar.

Mix with a spoon.

Then add the chicken and mushrooms.

Mix and make sure chicken and mushrooms are covered with the marinade.

Cover and refrigerate for 20 minutes.

Claypot method: Add the rice and broth to the claypot.

Then stick your index finger in the pot.

Note where the rice is on your finger.

Double that distance on your finger.

Now, put your finger in the pot and measure from the top of the rice; the broth and water should come up to twice the height you previously measured when you were measuring the height of the rice in your pot.

Since you already have broth in the pot, just add water until that distance is reached on your finger.

You might not use all of the water.

Turn heat to high.

Once the water and broth start boiling, reduce heat to medium-low and cook for 15 minutes.

Then add the chicken and mushrooms and mix with the rice.

I usually mix it a bit to make sure everything is cooked evenly and the sauce gets mixed in, so every bite has the taste of the marinade.

Cook for 20 more minutes or until chicken is cooked, checking the pot every 5 minutes and mixing everything.

If rice seems a bit dry, add a bit more water, a tablespoon at a time

After chicken is almost done, stop mixing the contents of the pot.

That way you get crispy rice on the bottom and edges.

This is the best part!

Once chicken has finished cooking, turn heat off and open lid.

Then add the green onions on top.

Rice cooker method: Add the rice and broth.

Do the same finger measurement technique mentioned above, and add water.

Again, you might not use all the water.

Press the cook button and wait 15 minutes.

Then add the chicken and mushrooms and mix in with the rice.

Cook for 15 more minutes.

If the rice cooker finishes cooking before then, just turn it on again.

(Mine actually wont turn on since it knows the rice is done, so I tape the button down!)

Check the pot every 5 minutes and mix.

After chicken is almost done, leave the cover off the rice cooker.

This dries up the rice since it will be a bit moist due to the steam.

You might notice rice crusting on the bottom or sides of the cooker.

This is good!

Once chicken has finished cooking, turn the rice cooker off and leave the lid off.

Add the green onions on top and serve.