Kampung-Style Steamed Chicken

Eating steamed food is a healthy habit and so I decided to search for some recipes that one can prepare in the rice cooker.

Source
Lily's Wai Sek Hong

Ingredients

2 chicken legs, chopped
3 - 4 dried shitake mushrooms, sliced
1/2 cup dried cloud ear
1/2 cup dried lily buds
1 tbsp fragrant oil, shallots or garlic

Marinate

2 tbsp soya sauce
1 tbsp shaoxing/hua tiau wine
1 tsp ginger juice
1 tbsp oyster sauce
1 tbsp tapioca starch/cornstarch
1/2 tsp sugar
1/2 tsp pepper
1 tsp sesame oil

Method
1. Marinate the chopped chicken pieces with the marinate for 20 - 30 minutes in a deep dish that can fit into the rice cooker.
2. Mix the sliced mushrooms, cloud ear and lily buds into the marinated chicken and drizzle with fragrant oil.
3. Place the dish of chicken on top of rice in rice cooker, when big bubbles are no more visible on the rice surface. Close lid tight. The chicken will be cooked when the rice is ready for serving.