Quick & Easy Meals VI - Cantonese Claypot Rice

I mentioned in my previous post that I'm into pre-mix pastes recently. So far, have tried the Laksa and Curry Chicken from Prima Taste and both were not bad; as well as the Thai Pineapple Rice from Asian Home Gourmet. The latest I tried was Cantonese Claypot Rice Paste. Well, I actually have my own version of "Claypot Chicken Rice" (using a rice-cooker) which I cook occasionally before trying pre-mix pastes. After sampling both, hubby preferred my version :D

Cantonese Claypot Rice using Asian Home Gourmet Paste (1 packet serves 4)

Ingredients

• 1 packet Cantonese Claypot Rice Spice Paste
• 2 tbsp vegetable oil
• 100g Chinese Sausage
• 250g boneless chicken, cut into bite-size pieces
• 600g (3 cups) cooked rice
• 1/2 tbsp dark soya sauce
• 5 mushrooms

1) Heat oil on medium high heat. Add chicken, sausage and mushrooms. Stir fry for 3-4 minutes.
2) Add rice, spice paste and soya sauce. Stir fry for 2 minutes.
3) Transfer to claypot or rice cooker. Cover and cook gently for 5 minutes on low heat.
4) Garnish as desired and serve hot.
Rice-cooker "Claypot" Chicken Rice (serves 3-4)
Ingredients

• 2 tsp vegetable oil
• 2 sticks Chinese Sausage
• 250g boneless chicken, cut into bite-size pieces
• 2 cups uncooked rice
• 1/2 tbsp dark soya sauce
• 1 tbsp oyster sauce
• Dash of pepper, Chinese cooking wine (Huatiao), sesame oil
• Salted fish (as desired)

1) Heat oil on medium high heat.
2) Add sausage, stir fry for 2 minutes.
3) Add chicken and stir fry for another 3 minutes.
4) Add uncooked rice and all the sauces. Stir fry all ingredients for 2-3 minutes.
5) Transfer to rice cooker. Add water till just covers all the rice/ingredients. Cook using rice-cooker on auto-mode.
6) If wish to add salted fish - when rice is just cooked, thoroughly stir all the rice/ingredients, lay salted fish on top of rice, then cook in the rice-cooker for another 5 minutes.
7) Garnish as desired and serve hot.