Rice Cooker Sesame Oil Chicken Rice With Claypot-Style Crispy Bottom 麻油鸡饭【用电饭锅做煲仔饭酥脆锅巴】

I made this sesame oil chicken rice using my rice cooker, and managed to get that crispy rice crust at the bottom, just like the guo ba you get from claypot rice! The rice is fragrant and savoury, the chicken is tender, and those crispy bits at the bottom are honestly the best part. 

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

1 cup Rice

8 Dried Shiitake Mushrooms (soak to rehydrate, reserve the soaking water)

3/4 cup Water (mushroom water)

6 small Chicken Drumsticks 

Thumb-size Ginger, sliced

4 cloves Garlic, sliced

1 tbsp Wolfberry 

1 tbsp Sesame Oil (for cooking) 

1 stalk Spring Onion + 1 tsp Sesame Oil (garnishing)

Marinade:

2 tsp Corn Flour

1 tsp Salt

1/4 tsp White Pepper

1 tsp Sesame Oil

1 tbsp Shao Xing Hua Tiao Cooking Wine

Sauce:

1 tbsp Dark Soy Sauce

1 tbsp Light Soy Sauce

1 tbsp Oyster Sauce

2 tsp Sesame Oil 

1 tsp Sugar

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Method:

1. Marinate the chicken with the marinade ingredients for at least 30 minutes. 

2. Heat sesame oil over low heat, stir-fry ginger and garlic until aromatic. Add mushrooms, stir fry for a minute, and stir in the sauce. 

I'm using Song Cho 1.5L IH Multi-Function Cooker (SC-IH15G) for claypot-style crispy bottom. You can check out the product details on their E-SHOP 

3. Add the remaining ingredients, cook using rice cooker normal rice mode or crust rice mode for crispy bottom. Once done, debone the chicken, garnish and serve warm. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to favourite my pages if you wish to see my post on your news feed.