Clay Pot Rice (Rice Cooker) by Mabel Tan

Ingredients:
5 cube drumsticks (remove bone)
4 sliced onions
3 minced garlic
Half shredded carrots
4 sliced chinese sausages
20 pcs shredded old ginger
3 small slice salted fish
10 mushrooms
3 cups rice

Sauce
4 tbsp soya sauce
3 tbsp dark sauce
1 tbsp sweet dark sauce
2 tbsp sesame oil
4 tbsp hua tiao jiu
4 tbsp oyster sauce
1 chicken knorr cube
2 & 1/2 cup water


Method:
1. Marinated the chicken cube with 3 tbsp soya sauce, 2 tbsp sesame oil and 2 tbsp hua tiao jiu for 2 hrs or overnight in fridge.
2. Stir fry the salted fish and set aside.
3. Stir fry the Chinese sausage and set aside.
4. Stir fry the ginger, shredded carrots, 2 sliced onion, garlic and mushroom
5. Stir fry the marinated chicken with 2 sliced onions and 2 tbsp oyster sauce and set aside
6. Pour in the 3 cups of washed rice, stir well. Add in 1 chicken knorr cube, 1 tbsp hua tiao jiu, 2 tbsp oyster sauce, 3 tbsp dark sauce, 1 tbsp sweet dark sauce.
7. Pour inside rice cooker, add 2 and 1/2 cup warm temperature water.
8. Almost 3/4 cooked, put the cooked chicken, Chinese sausage and salted fish on top and continue to cook.
9. For my rice-cooker, I pressed cook 2x.
10. Before eating, can add a few drops of sesame oil and dark sauce. More yummy

Claypot Chicken Rice by Stephanie Han

Ingredients
1/2 chicken (cut into small pieces)
salted fish (optional)
1 whole garlic (chopped)
6 shallots (chopped)
ginger (not too big or too small) chopped
cooking oil
sesame oil
light soy sauce (as desired)
thick soy sauce (as desired)
salt (as desired)

Method

1. cook rice using rice cooker (put aside).

2. fry salted fish til fragrant (put aside).

3. heat oil and sesame oil in the wok and add in chopped garlic, shallot and ginger, stir fry til fragrant.

4. add in the chicken, stir fry 2 mins then add light and thick soy sauce and water, cover with lid and cook chicken til tender.

5. transfer the cooked rice to another pot (to avoid having bone scratches on the rice cooker)

6. place the cooked chicken on top the rice and cover with lid, cook under low fire for 2 mins.

7. add salted fish and mix well and cook under low fire for another 2 mins.

8. Serve with spring onion and corriander leaves (optional).

Tips: add more oil and water to cook the chicken so that when you mix with the rice, it will be moist. Add a bit more salt because rice is tasteless.

Rice Cooker Chicken Rice by Sharon Lim

Ingredients:
2 chicken drumstic (for 2 person)
2 dried Shitake mushrooms ( soak,trim the stem and cut into chunk )
1 carrot ( cut into chunk )
4 ginger (sliced)
1 shallot, (sliced)
1 garlic (smashed)
water to cook rice
1 cup of rice grain

Marinate
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
2 tsp Shaoxing wine
1 tsp cornflour
1 tsp sugar
a pinch salt and pepper

Method:

1. Blanch chicken in boiling water to remove the blood. Drain well. Marinate for at least 25 minutes.

2. Place chicken in the rice cooker and one side shallot, ginger and garlic with 1 spoon of oil. Wait about few minute then turn the chicken. Toss in mushrooms and carrot and stir. Pour in rice and water together with the marinade over the chicken. 

3. Wait for the rice to be cooked. Then serve with steam green veges.

Braised Cantonese Style Rice by Yvonne Shee

Fry garlic till fragrant, add in marinated cubed pork, fry a while, add in prawn, fry and add water and oyster sauce/soya sauce, followed by mushroom, onions, vege. Thicken with potato/corn starch and add in 2 eggs.

Thermal Pot Chicken and Vege Rice by Jenny Puah

Abalone Phoon Choi by Jenny Yennee

Recipe Link : https://www.facebook.com/mycookingbakingdiary/timeline/story?ut=43&wstart=1357027200&wend=1388563199&hash=1684881869163006295&pagefilter=3

Chinese Cabbage Rice by Lilian Liong

Ingredients:
1 packet of pork belly, sliced
Chinese dried mushrooms, soaked until soft, sliced and retain the liquid
Dried shrimps, soaked until soft and retain the liquid
Half a head of Chinese cabbage
2 cups of rice, washed and drained
Minced garlic
Dark & Light Soya Sauce
Pepper
Fried shallots (optional)

Directions:
1) Heat pan and brown the sliced pork belly.
2) Remove pork from heat.
3) Fry the garlic. Add some oil to the pan if it's too dry.
4) Add the dried shrimps and mushrooms to the pan.
5) Add the pork belly and Chinese cabbage to the pan and mix well until the Chinese cabbage is soft.
6) Season with some dark and light soya sauce and pepper according to your liking.
7) Add the washed and drained rice and mix well.
8) Transfer everything to the rice cooker.
9) Add about *1-2 cups of the liquid retained from the dried mushrooms/dried shrimps.
10) On the cooker and serve when your rice is done. Top with fried shallots (optional).

* Cups of liquid depend on the amount you're cooking and the texture of rice you like. I used 2 cups

Bibimbap by Carmen Hooi-Oh

Method:

1. Stir fry each vege type (cut into strips) with chopped garlic & sesame oil & set aside.

2. Lightly grease the bottom of the hot bowl or claypot with sesame oil & fill it with steamed rice & then place it over high heat for 3 mins to sear in the rice & then remove from heat.

3. Fry an egg sunny side up (for kids maybe thoroughly cooked would be better) - use free-range eggs so the yolk is a nicer color.

4. Arrange the egg & veges nicely on top of the rice, sprinkle some toasted sesame seeds & serve with Korean soybean paste (I used non-spicy Ssamjang as my LO cant eat spicy).

Note : Can use any types of veges you like & also meat like pork or beef or chicken. I didn't add salt. The veges I used today were green zucchini, red pepper, asparagus & Jap mushrooms.

Pork Rib Pumpkin Rice by Chin Pei Ng

Marinate pork with soya sauce, mirin, oyster sauce, 5 spice powder, white pepper powder, grated ginger and garlic. Stir fry marinated pork until just cook before you put into the rice cooker, place pumpkin on top of rice.

Yam Rice by Karen Yeng Lee Lim

Ingredients:
300gm yam/taro (cut into 1cm cubes)
1 cup rice (the Mat Salleh cup size, lol!)
1/2 bulb garlic (finely chopped)
6 shallots (sliced thinly)
2 1/2 tablespoons dried shrimp (soaked in warm water, drained and roughly chopped)
100gm belly pork (remove skin & cubed)
1/2 chicken breast (cubed)
500ml water
5 dried shiitake mushrooms (soaked in warm water, drained and cut into thin slices)
1 tablespoons cooking oil
1 scallion (cut into small rounds, for garnishing)

Seasoning: 
1 tablespoon Lee Kum Kee premium soy sauce
1 tablespoon Elephant brand dark soya sauce
1 tablespoon Lee Kum Kee premium oyster sauce
1 pinch seasalt or to taste
3 dashes white pepper powder
1 teaspoon sesame oil

Method: 

1. Wash and rinse rice. Drain the water dry and set aside.

2. Heat up HappCall Jumbo pan and add cooking oil. Stir-fry the 1/2 shallots until golden brown. Remove and drain on paper towel for garnishing. Remove excess oil.

3. Add belly pork cubes and fry till golden and oil is released. Remove all except for about 3 tbsps (agak2). Add in garlic and remaining shallots. Fry till golden brown before adding mushrooms and dried shrimp.

4. Add in yam and chicken cubes and washed rice and stir-fry until the meat changes color. 

5. Add all the seasoning. Stir till even. 

6. Add water into the pan. Close lid and cook for 10 mins at low heat. Open cover and gently toss rice mixture. Close lid again for another 10 mins. Toss again 1 more time and cook in closed lid for final 10mins. Open lid and toss 1 last time and close lid again.

7. Let rest in closed pan for another 15-30 mins. Serve hot with some fried shallot crisps and chopped scallions for colour. I personally like it with veggies soup like ABC soup (more tomatoes for a sourish tinge).

All-in-One Claypot Dish by Wendy Tlp

Method: 

1. Toss garlic & ginger till fragrant then add chicken fillet (small chunks which were marinated with corn flour, salt, pepper).

2. Add in any preferred vegetables and stir fry using high fire in wok for 3-5 minutes. Suggestions: mushroom (any type), baby corn, carrot, fish ball, Japanese tofu (fry tofu before stir fry with vege), green pea, cabbage (any type), broccoli. 

3. Finally, transfer into claypot at medium fire & add-in mixture of corn flour and water. Close lid while simmering the dish for about 3-4 mins. Switch off fire and let the dish continue to cook in hot claypot. Ready to serve!

One-pot Chicken Rice with Blanched Pak Choi and Pan Fried Basa Fillet by Kathy Lim-Small

Ingredients:
2 cups of rice
Chicken meat - for best results, use chicken wings or drumstick meat but I used chicken breast as my family's preference. 
Shitake mushrooms - soaked and sliced
3-4 slices of ginger
Dried shrimps - i used them to replace chinese sausages. If you have chinese sausages add them too. 

Seasonings:
Oyster sauce
Premium or thick dark soy sauce
White ground pepper
Sesame oil
Veg oil

Garnish:
Chopped spring onions
Red cut chilli

Method:
1. Cook rice in rice cooker as usual. 
2. If using breast meat, marinate with corn flour, and all seasonings. I did not measure my seasoning so its up to you to use the amount to your preference.
3. When the rice is half way cooked, stir in the marinated meat into the rice and stir well. If your rice is cooked before the meat, don't panic, let the meat cook slowly in the cooker. Check again, and once meat is cooked, turn off the power so your meat will not be over cooked. Then add more dark sauce as desired and garnish when serving.