I decided to cook a supposedly hassle free dinner, a dish which I cooked before when I was in the varsity. It's Claypot Chicken Rice, minus the claypot. I substituted the claypot with rice cooker as it is easier to manage the rice this way. The recipe was derived from Rasa Malaysia but I added big onions and carrot because I wanna have some vege in it. I omitted quite a number of seasoning as well. The one regrettably missing ingredient in this dish is the salted fish which I erroneously thought I still have some leftover in my fridge. It would be smashing to have salted fish but I guess I'll just have to do without it this time. Ingredients : 2 cups rice 1 skinless chicken breast & 2 chicken drumsticks 5 inches ginger (peel the skin and chop into thin strips) 6 shitake mushrooms (soak in hot water for 30 minutes and cut into halves) 1 small piece salted fish (cut into small pieces) 2 Chinese sausage (sliced) – optional 2 stalks of spring onion 1 carrot (sliced) 1 big onions (sliced) Seasoning for chicken: 2 tablespoons oyster sauce 1 tablespoon soy sauce 1/2 teaspoon sesame oil 1/4 teaspoon sugar 1 tablespoon Shaoxing cooking wine (or rice wine) Method: 1.Chop the chicken breast and chicken drumsticks into pieces. 2.Add the chicken seasoning and mix well. Marinate for an hour in the fridge. 3.Rinse and clean the rice in a rice cooker as if you are making steamed rice after the chicken is marinated for an hour. 4.Heat up a wok with some cooking oil. Add in the chicken and shitake mushrooms. 5.Quickly stir-fry the chicken until half-cooked. Dish out and set aside. 6.Deep fry the salted fish and set aside. 7.Add the chicken, big onions and carrot into the rice cooker when the rice is almost dry (about 7-8 minutes) and continue to cook till rice is completely cooked. 8.Leave the rice cooker on “Stay Warm” for 15 – 20 mintues before serving. 9.Top the chicken rice with fried salted fish and garnish with spring onion. Serve immediately.