Free The Everything Rice Cooker Cookbook by Hui Leng Tay Page B

Chicken Rice. First, never allow the chicken to boil for a long time. Instead, simmer at low heat to cook the chicken. Second, bathe the chicken in an ice-water bath until chicken is cold to create a springy and moist texture in the chicken.
Chinese “Clay-Pot” Rice
    In traditional clay-pot cooking, the food inside an unglazed clay pot is cooked over a charcoal fire, giving the finished dish a distinctive aromatic flavor. This recipe adapts clay-pot cooking and makes it easier to cook at home using a rice cooker.
    INGREDIENTS | SERVES 3 OR 4
    ½ pound chicken (thighs, breasts, or drumsticks), chopped into bite-sized pieces
    2 tablespoons oyster sauce
    1 tablespoon dark soy sauce
    ½ teaspoon sesame oil
    ½ teaspoon ground white pepper
    ¼ teaspoon brown sugar
    1 tablespoon Chinese cooking wine
    ½ teaspoon corn flour
    2 cups long-grain rice
    3 tablespoons vegetable oil
    1 teaspoon grated ginger
    6 fresh shiitake mushroom caps, thinly sliced
    3 cups water
    2 green onions, finely chopped
Combine the chicken with the oyster sauce, soy sauce, sesame oil, white pepper, brown sugar, Chinese cooking wine, and corn flour. Let the chicken marinate in the fridge for 1 to 2 hours.
Rinse rice well by gently swirling the rice in the cooker pot with 2 or 3 changes of cold water. Drain the rice and set aside in a separate bowl.
Add the vegetable oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the chicken, the marinade, ginger, and shiitake mushrooms. Fry the chicken for 3 to 5 minutes until partially cooked, covering rice cooker occasionally in the process of frying. Dish out the chicken mixture and set aside in a bowl; dish out half of the sauce mixture into the same bowl. Leave the remaining half of the sauce mixture in the rice cooker.
With the rice cooker at Warm, add the rinsed rice and the water; mix well with the sauce mixture. Cover the rice cooker and set to Cook. (Cooking time varies with the type of rice cooker used. Most automatic rice cookers will switch to warm when the rice is cooked.) About 6 to 8 minutes before the rice is completely cooked (when the rice is almost dry), return the chicken and reserved sauce into the rice cooker and continue to cook until rice is completely done.
Switch the rice cooker to Warm for about 15 minutes before serving. Garnish with green onions.
Asian “Risotto”
    In some parts of Asia, such as Hong Kong, Singapore, and Malaysia, rice is served soaked in thick gravy. The Cantonese call this dish Mui Fun. It is similar to risotto, which is also often served wet.
    INGREDIENTS | SERVES 3 OR 4
    2 tablespoons vegetable oil
    3 cloves garlic, finely minced
    1 teaspoon grated ginger
    12 shrimp, peeled, deveined, and diced
    ½ cup baby scallops
    4 fresh shiitake mushrooms caps, diced
    2 cups broccoli florets, blanched
    1 tablespoon oyster sauce
    2 cups hot water
    Salt and ground white pepper, to taste
    2 eggs, lightly whisked
    4 cups warm cooked rice, set aside on a plate
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the garlic, ginger, shrimp, and baby scallops and fry for about 5 to 8 minutes until almost cooked (when shrimp turn pink). Dish out the seafood with half of the gravy and set aside. Leave the remaining seafood gravy in the pot.
Add the mushrooms, broccoli, oyster sauce, and hot water; stir well. Cover the rice cooker and bring mixture to a simmer. This will take 1 to 2 minutes.
Once simmering, return the cooked seafood to the pot. Add salt and pepper to taste. Cover the rice cooker and continue to cook the seafood mixture, stirring occasionally, until mixture starts to boil again and the seafood gravy starts to reduce.
Switch the rice cooker to Warm and slowly add the whisked eggs. Swirl the eggs gently in one direction using a chopstick. The warmth of the cooked ingredients will set the egg to a runny and creamy texture.
Pour the seafood and egg gravy on top of the cooked rice and