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Claypot (rice cooker) rice! I’ve done this a couple ways before and this has wor…

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Claypot (rice cooker) rice! I’ve done this a couple ways before and this has worked the best for me so far. You can put everything raw into the rice cooker and let it do the work but I like to cook everything first. It does mean my chicken isn’t as tender. Feel free to experiment! .
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Ingredients: 
500g chicken thigh, sliced into bite sized pieces
2 lap cheung, sliced 
5 shiitake mushrooms, sliced
2 cups rice to cook 
2 garlic cloves, thinly sliced
¼ brown onion, finely chopped 
1 stalk spring onion, finely chopped (for garnishing)
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Marinade: 
4 tbsp soy sauce 
1 tbsp oyster sauce 
2 tbsp sesame oil
2 tbsp wine 
2 tbsp dark soy sauce
1 tsp cornstarch 
1 tsp sugar 
Few dashes pepper .
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Method: 
Cook rice in rice cooker as you would
Marinate chicken 15-30min (it should be quite watery)
Add 2 tbsp oil in a pan, add garlic and onion until light brown
Add chicken and fry until either half cooked or cooked (half cook for more tender chicken)
Add lap cheung and shiitake mushrooms 
Pour the chicken, mushroom and sausage mixture into the rice cooker once rice is half cooked/cooked, it doesn’t matter). Close lid
Rest for another 10 minutes or until rice is finished cooking, then mix everything together
Garnish with spring onion
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