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Rice Cooker Drumstick Chicken Rice

A process which starts off in the wok then transferred to the rice cooker where you hit click and let the RC take over. See the special ingredient which will take it one step further.
5 from 1 vote
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Servings 3 people

Equipment

  • Wok
  • Rice Cooker

Ingredients
  

(A) Marinate 4 to 6 chicken drumsticks or 600g chopped chicken thighs with

  • 1 tbsp light soya sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sesame oil
  • 1 tsp sugar
  • 1 tsp corn flour
  • Dash of white pepper

(B) In a bowl mix the following

  • 1 tsp light soya sauce
  • 1 tsp sesame oil
  • 1 tbsp dark soya sauce
  • 1 tsp sugar
  • Dash of white pepper

Others

  • 3 cloves garlic minced
  • Couple slices of ginger
  • 1 chicken stock cube
  • 1 lap cheong cubed special ingredient!
  • 2 - 2.5 cups rice washed and drained

Instructions
 

  • Heat oil in a wok. When hot add in ginger and lap cheong. Fry for a few mins. Then add garlic.
  • Add in (A). Let it sit in wok for 5 mins. Then turn over pieces till browned on outside. (Half cook it). Switch off.
  • Meanwhile, wash rice and place into rice cooker. Add in suitable amount of water. Add in (B). Add in all ingredients from the wok and give the rice a good mix. Crumble in a stock cube.
  • Switch on rice cooker to cook. Once done let sit for 10 -20 mins then serve. Be sure to mix all the chicken with the rice then scoop out. If serving kids, scoop out rice and let it cool for bit. Cause it's HOT HOT HOT.

Notes

Top Tips:
  • You may increase amount of rice and drumsticks/chicken thigh pieces depending on number of persons but do adjust the seasonings.
  • The lap cheong can be omitted but it does add extra flavour.
  • Let the rice sit for a while after cooked which helps remaining moisture absorb into the chicken and rice grains.