Claypot Chicken Rice in Rice Cooker

If you are a fan of Claypot Chicken Rice, but find it hard to cook as you either don't have claypot or you do have but it's not of suitable size (like my case); or if you are cooking for the whole family, then it's too troublesome to cook them in individual servings.  Why not try out this yummylicious recipe as it's as good as the ones we used to eat outside.

Ingredients: (Serves 2)
200g. boneless chicken thighs (remove extra fat and cut into bite-size pieces)
3 garlic cloves (peeled and chopped)
4 slices peeled ginger (shredded)
1 piece Chinese Sausage (sliced diagonally)
15g. salted fish (cut into small pieces)
2 shiitake mushrooms (soaked and sliced)

1 1/2 rice cups rice 
Dark soy sauce (amount as required)

Seasonings/Marinade:
1/4 tbsp. ginger juice
1/2 tsp. salt
1/2 tsp. sugar
1 tsp. light soya sauce
1/4 tbsp. dark soy sauce
1/2 tbsp. oyster sauce
1/4 tbsp. sesame oil
1/4 tbsp. shaoxing wine
1/4 tbsp. cornflour
Dashes of grounded white pepper

Methods:

1. In a bowl add chicken with all the seasonings/marinade ingredients and mix to coat evenly.  Set aside for at least 1 hour or longer.
2. Heat wok with 1 tbsp. cooking oil, fry sausages for 1-2 minutes, dish out onto a plate.  Add salted fish and fry till lightly brown, dish out into a separate plate.  In the same wok add a bit more cooking oil, saute garlic and ginger until aromatic.  Pour in chicken meat and stir fry until semi-cooked, dish out into a bowl and set aside.
3. Rinse rice, add water (amount based on the usual way of cooking rice) and cook in the rice cooker about 10 minutes or just about to dry up (the time depends on how much rice you are cooking, lesser rice will come up with lesser time needed).  Then place chicken meat and sausages on top and close the lid and continue to cook for another 10 minutes or until the rice cooker switch to 'Keep Warm' or finished cooking.  Open the lid, mix the cooked rice and meat together, then add in salted fish, and mix well with spatula.  Lastly, drizzle in dark soya sauce, little by little at a time while stirring to mix with the spatula, until you get the desired colour of your preference, and mix thoroughly well.
4. Close the lid of the rice cooker for another 10-15 minutes at 'Keep Warm' to ensure chicken are fully cooked.
5. Serve with finely chopped spring onion.

This recipe is adapted from 'Anncoojournal.com' with slight amendments to suit my cooking preference.