Claypot Chicken Rice Recipe with a Rice Cooker

Clean and chop chicken into bite-size.
Peel and finely chop ginger, garlic, and shallot together. Or simply use a blender or food processor.
Add a pinch of salt into blended ginger, garlic, and shallot. Thoroughly mix the salt in.
Use your hand and squeeze the juice from blended ginger, garlic, and shallot. Put aside the ginger, garlic, and shallot.
Add oyster sauce, fish sauce, soy sauce, thick soy sauce, and Shao xing wine into the juice and mix well.
Add chopped chicken into the marinade and let marinate in the refrigerator until the rice is cooked.
Fry the squeezed ginger, garlic, and shallot to golden. Strain and leave aside.

Rinse rice with tap water and add water in accordance with the package’s instruction. (See tips below on how to cook rice)
Cook the rice with the rice cook in a regular setting.
Once the rice is cooked, place marinated chicken on top of the cooked rice and pour 5 tbsp of the marinate into cooked rice.
Set rice cooker to regular cooking and cook for 10 minutes.
In a heap, add fried ginger, garlic, and shallot on top. Keep covered and cook for another 5 minutes.
Remove rice from rice cooker and serve.