Rice Cooker Claypot Chicken and Mushroom Rice

Steps

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1. 1
   Cut the boneless chicken leg into bite-sized pieces after removing skin and excess fat. Add oyster sauce, light soy sauce, sugar, and white pepper. Mix well and marinate for 10 to 20 minutes.
   ≈0:57
2. 2
   Add washed and drained rice (approximately 2 rice cups or 265g) into the rice cooker.
   ≈1:33
3. 3
   Add 2 cups of water or 300ml chicken stock using the same measuring cup. Flatten the rice layer slightly; avoid adding too much water as the chicken and mushrooms will release moisture.
   ≈1:46
4. 4
   Add the marinated chicken and spread evenly for even cooking.
   ≈2:07
5. 5
   Add sliced Chinese sausage (soaked in hot water for 5 minutes and casing removed), sliced rehydrated dried mushrooms, and quartered fresh mushrooms. Spread everything evenly.
   ≈2:24
6. 6
   Cover the rice cooker, turn on the power, and select rice cooking mode to cook as normal.
   ≈2:57
7. 7
   While the rice cooks, prepare the sauce: heat a pan over medium heat with 2 tbsp cooking oil. Add 3 thinly sliced shallots and stir to release their fragrance; the oil doesn't need to be fully hot first.
   ≈3:12
8. 8
   Keep stirring until the shallots turn light golden or golden brown. Turn off the heat before they brown too much, as residual heat will continue cooking them.
   ≈3:34
9. 9
   Add 40ml water, 1 tbsp light soy sauce, 2 tbsp dark soy sauce, and 0.5 tsp sugar. Return to medium or medium-low heat, mix well to combine the sauce.
   ≈4:32
10. 10
    Once the rice finishes cooking, add leafy greens such as Chinese kale, cover, and let them steam in the residual heat for about 3 minutes.
    ≈5:05
11. 11
    After 3 minutes, remove the greens. Pour the prepared sauce into the rice cooker and gently stir to combine. Serve immediately.
    ≈5:26