Mum's cooking recipe : "Claypot" Chicken rice

A simple yet delicious dish passed down by my grandmother to my mum and now to me.

Mum asked me to write down this sentence 

"My mum(herself) served me this and i was shocked to find out that it was so quick and easy, yet sumptuous. Would you like to give it a try?"

Penang nyonya style "claypot" chicken rice

Ingredients (for 4 to 6 person) :

1. Rice - 3 cups (soak for 1hour)
2. Chicken wings - 6 pieces
3. Mushrooms - 1 cup, sliced
4. Garlic and Onion
5. Marinate ingredients together with- salt, sugar, 5 spice powder, sesame oil, black soy sauce, light soy sauce, pepper, cooking wine, oyster sauce  ***Use a teaspoon of each except pepper
6. LAP CHEONG (chinese sausage) - 1 pair

Method

1. In a medium sized rice cooker, pour in 2 tablespoon of cooking oil.
2. Sauteed/fry all the marinated chicken+mushrooms together until 1/2 cooked. 
3. Throw all inside rice cooker.
4. pour in rice and water( adjust water accordingly to around 3/4 inch above rice level ) into rice cooker.
5. Cook until rice becomes soft.
6. Pour in chinese sausage (LAPCHEONG), cook for another 10mins
7. Serve hot.

Do leave a comment down below for further information.