Tag Archives: Rice Cooker Recipes

Chicken Claypot Rice (eatingclubvancouver)

2 chicken legs and thighs, cut into pieces
2 chicken wings (opt)

Marinade

1 t soy sauce
1 t Shaoxing wine
1 t sesame oil
1 t minced ginger
1 t cornstarch

Mix together all ingredients and add chicken. Marinade for about 1 hour or so.

Rice

2 – 3 pieces dried shiitake mushrooms, reconstituted in hot water
1 – 2 pieces Chinese sausage
3 c rice
4 c water

When you have about 10 min of marinating to go, place claypot on the stove and heat on the lowest setting. Slice Chinese sausages and reconstituted mushrooms. Heat oil in a wok or sauté pan over high heat, then add chicken pieces and cook until exterior turns color (no longer pink); they don’t need to be browned. Set aside. Add rice to the wok and stir a few times, cooking for about 30 seconds to a min. Add the rice and water to the claypot. Turn the heat slightly higher, to medium-low or medium. Add the chicken, sliced Chinese sausages and sliced mushrooms to the claypot as well. When the mix starts to bubble, cover and use the lowest heat setting. Cook for about 45 min to an hour, checking every so often. When the rice and chicken are cooked, turn off heat. Serve your dish in the claypot with the pouring sauce on the side. You can pour the sauce into the claypot or have each person pour the sauce into his/her individual serving. Enjoy! Serves 4 to 6. Note: Can also be cooked in a rice cooker.

“Pouring Sauce”

1/2 c dark soy sauce
1 1/2 T sugar
1/2 t five-spice powder
2 t Shaoxing wine
1/4 c chicken stock

Combine all the ingredients for the sauce in a small pot. Heat until barely boiling. Set aside.

Hong Kong Style Clay Pot Rice (thewoksoflife)

1 c long grain rice
1 c water
3″ piece of cured pork belly
1 – 2 links sweet Chinese sausage
1 T regular soy sauce
1 T seasoned soy sauce (can substitute regular soy sauce)
1/2 T dark soy sauce
1 T fish sauce
pinch of sugar
pinch of white pepper
1 scallion, chopped

Soak your 1 c rice in (exactly) 1 c water in your clay pot for an hour. After it’s been soaked, put the pot over medium heat and bring it to a boil. When it’s boiling, put the cured meats on top of the rice (don’t stir). Cover the pot, turn the heat down to the lowest setting, and let it simmer for about 10 min. In a small bowl, mix together the soy sauces, fish sauce, sugar and white pepper. Uncover the pot and pour the sauce evenly over the rice evenly. Cover it back up and simmer for another 3 min. After that, uncover the pot, slice up the meats and add them back to the pot along with your chopped scallion. Stir everything together. You can also add more soy sauce, to taste! Note: Can also make this dish in a rice cooker. Just add the rice, water and meat to the rice cooker and cook normally. When the rice is done, take the meat out and slice it. Add it back to the rice along with the sauce and the scallions! Yield: 2 servings.

Homemade Clotted Cream (cupcakeproject)

4 cups heavy whipping cream

Pour the cream into a heavy-bottomed oven-safe pot. The cream should come up the side of the pot somewhere between 1 – 3″. Cover the pot and put it in the oven on 180 F. Leave the covered pot in the oven for at 8 – 12 hours. You’’ll know it’s done because there will be a thick yellowish skin above the cream. That skin is the clotted cream. Let the pot cool at room temp, then put it in the refrigerator for another 8 hours. Remove the clotted cream from the top of the pot. The cream that is underneath it can still be used for baking. The clotted cream can be stored in the refrigerator for 3 – 4 days. Use it to top scones, pancakes or toast. Note to Me: Try in slow cooker at low or warm (check temp) for 8 – 12 hours.

For the Rice Cooker

Pour in cream, set the cooker on warm for 12 hours. When done remove the inner bowl, cover and put in fridge for about 8 hours.

Luau Ribs (bakeatmidnite)

2 racks baby back ribs or 4 lb regular spare ribs
salt
pepper

Preheat oven to 450. Line a large baking pan with aluminum foil (for easy clean up). Cut ribs into serving portions, single ribs for regular spare ribs and 2 ribs for baby backs. Lay ribs in a single layer in prepared baking pan. Sprinkle with salt and pepper. Bake at 450 degrees F for 15 min. Remove from oven, drain all liquid from the pan and reduce oven temp to 350. Pour sauce over ribs and cover pan with foil. Place in 350 degree oven and bake for 1 1/2 hours, basting with sauce every 30 min. Remove foil cover during last 30 min of baking time. Coat ribs with thickened sauce in the bottom of the pan and serve immediately. Makes about 4 servings.

Sauce

1 c pureed drained canned peaches
1/3 c ketchup
1/3 c cider vinegar
5 garlic cloves, minced
2 T soy sauce
1/2 c brown sugar
2 t ginger

Mix all sauce ingredients in a small bowl.

Note: This can be made in the rice cooker!! How you do that is first pop the ribs under the broiler so they brown up a bit, then place the ribs and the sauce in the rice cooker, set it to COOK (the highest heat cycle) and let ‘er rip or rib or whatever. After about 1 hour, they should be done and the sauce should be syrupy. If not, set it to COOK again and check it in 15 min.