Well, I know it’s not cooked in a clay pot, like in those traditional Chinese restaurants. I attempted this Claypot Chicken Rice on an Imarflex Turbo Cooker. The Turbo Cooker is the Filipino version of the American Instant Pot. It’s a multi-cooker which means you can cook assorted types of food on it and can replace your rice cooker, stovetop pressure cooker, slow cooker, oven, and even your Turbo Broiler.
If you’ve been dreaming of buying all those kitchen appliances but haven’t yet, try the Imarflex Turbo Cooker. Imagine all the savings you can get. 🤑 See my initial Multi Cooker Review here. Or you can check other multi-cooker reviews to see which one you like. Or do the whole nine yards of instant pot or multi-cooker like what I did. I chose this one because the price wins! 👌
I just got it, and I love it so much. I’ll be attempting to build a bit of a collection of Turbo Cooker chicken recipes and other Turbo Cooker recipes so this is a start for Instant Pot Filipino Recipes!
(PS, is it really instant? You’d notice that I am sauteing on this recipe and doing things you’d normally do in regular cooking. So no, it’s not really instant in that sense. It’s instant as compared to cooking for hours and hours tho.
I’ve been missing going out to my favorite Chinese restaurants because we can’t go out at will due to the pandemic. And because I was also very busy teaching my kid at home, I decided to make this Claypot Chicken Rice at home. It’s a one-pot dish. You can saute on the Turbo Cooker then add the rice later. There’s no saute function on the Imarflex, and I’m testing on using the other functions in order to satisfy the need. (I used the Stew function on this one.)
If you don’t have a Turbo Cooker, I figure you can use the rice cooker so you now have a Rice Cooker Claypot Chicken Rice version hehe. But you would have to do a two-step. Start by sauteing the chicken on the stovetop before putting it on the rice cooker. Skipping this step is a deal-breaker for me as you can’t “sangkutsa” the chicken in ginger to take away the fishiness.
Ps, I also did a Kiampong in a Turbo Rice Cooker here if you’re keen to check it out!
Quick and Easy Claypot Chicken Rice in the Imarflex Turbo Cooker
Ingredients
- 6 – 8 chicken drumsticks , marinated
- 1 can Jolly Mushroom, marinated
- Marinade
- 1 tablespoon regular soy sauce
- 1 tablespoon Oyster Sauce
- ½ teaspoon sugar
- ½ teaspoon corn starch
- 1 teaspoon Shaoxing rice wine
- A dash of white pepper powder
- 1 tablespoon ginger , shredded
- 1 teaspoon five spice powder
- Rice
- 2 cups Jasmine rice , rinsed
- 1 teaspoon Salt
- 2 teaspoon Sesame Oil
- 2 cups Water
- Shredded ginger & green onions for garnish
Instructions
- Marinate the chicken and mushrooms with the marinade sauce for 20 minutes.
- Rinse the rice and drain the water.
- Saute the marinated chicken and mushrooms on the Turbo Cooker pot until chicken is no longer pink.
- Add the rice.
- Add the salt, sesame oil, and water to the pot. Mix it a bit to combine the chicken and mushrooms.
- Close the lid and switch from Stew to Rice. This will set the pressure cooker to 12 minutes.
- Release the pressure after it beeps.. Give the Chicken and rice a quick stir. (I add a bit of sesame oil at this point. Something I see the cooks doing but is totally optional. I like the rounndness that it brings to the dish.
- Transfer to a plate and garnish with ginger and green onions.
- Serve immediately and enjoy!
Notes
1. I used regular button mushrooms on this recipe. The traditional one uses Shiitake Mushrooms, go ahead and use that one if it’s available as that is more flavorful.
2. Traditional claypot chicken rice also uses Chinese Sausage. unfortunately, no one in my family likes the smell nor the specific sweetness that it brings to the dish. It does add a certain feeling of authenticity so if you want, you can add several slices.
3. For Filipinos who are expert rice cookers and can wing it, adding water by estimate is fine but for non-Asian cooks, use one to one ratio -1 cup rice is equal to 1 cup water.
4. On the subject of dips. There’s no accompanying dips here but I like to mix a bit of soy sauce, sugar, grated ginger, and sesame oil. It’s a Pinoy thing to have some dips, lol.
It was nothing to go to market for but it was yummy enough to satisfy our cravings. I served it alongside pancit guisado and Lechon Macau (cooked in the Air Fryer which Ill share soon too!). The only thing missing is the “tutong” (burnt rice) at the bottom. Which, admittedly kind of defines the definitive Claypot Chicken Rice.
Looking for more rice recipes?
