
Ingredients
- A) 2 chicken whole legs (cut into 5 pcs each) , Marinade with below seasonings:
- 30 g light soy sauce
- 30 g oyster sauce
- 10 g dark soy sauce
- 1/2 tsp sugar
- Pepper to taste
- B)
- 3 cloves garlic (peeled)
- 20 g ginger (peeled)
- 20 g sesame oil
- 5-8 pc dried Chinese mushrooms (soaked to soften)
- C)
- 300 g Basmati rice (washed)
- 400 g water (inclusive of soaked mushroom water)
- some chopped spring onions for garnishing
Preparation
- Place garlic and ginger into mixing bowl, chop. 5 sec / vel 6.
- Scrape down sides, add in sesame oil to saute until aromatic. 120º / 3 min / vel 2.
- Add in mushrooms and marinated chicken, cook. 120º / 5 min / reverse / spoon vel.
- Add in rice, soaked mushroom water and water into mixing bowl, close lid then select RICE COOKER mode (TM6) to cook (auto set 30 min)
- Serve cooked Claypot Mushroom Chicken rice immediately, garnish with some chopped spring onions.
- For TM5 users, select Automatic Recipe ‘Boiling Rice’ function to cook.