Rice Cooker Chicken Rice

I am not a chicken rice lover and even if I should eat our famous local Hainanese chicken rice, I will tongbang people to buy and my order will be "chicken rice without chicken". They go "huh?" Yes, I can eat two plates of chicken rice without chicken, of course with the black sauce and chilli!! I doubt anybody will just sell me the rice without chicken so I have to tongbang.

So, what do you think of my chicken rice? Not too bad right - indeed better than the white chicken rice! Hmmmm yum, yum .....

Thanks to Blessed Homemaker. Without her sharing, I guess I won't even get the chance to cook this.

This is good that's why I am so excited to share/post this immediately after dinner. All at home show their thumbs up. If there is chicken rice chilli it will be perfect!

Very easy to cook this chicken rice. Here it goes:

Ingredients:
5 - 6 bulbs shallots, finely chopped
2 tbsp chopped ginger

500g mid joint chicken wings
1 tbsp soy sauce
1 tbsp oyster sauce
1/4 tsp sesame oil
some pepper

NB: Marinate together for at least 4 hours, best if it is marinated overnight.

200g fresh mushrooms, I used shitake mushrooms
1 chinese sausage, sliced (I used hotdog) [chicken rice with hotdog??]

1.5 cups rice
1 cup water (add less water because freshrooms and chicken will exude water when cooking)

Method:
1. If you are using rice cooker, you can either stir fry the ingredients first and transfer to the rice cooker or the lazy way (am one of the lazy person) is to just dump everything into the rice cooker and add in the amount of water required.
2. Stir the ingredients to mix well.
3. Cook as per the normal way of cooking plain rice, with stirring in between the cooking cycle. When the cooking is completed, let stand for 10 - 15 minutes.
4. Fluff up the rice and the dish is ready to be served.

Enjoy .... we have just enjoyed it!