🍲 Pradeep's Spicy Claypot-Style Chicken Quinoa Rice in Rice Cooker

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🍲 Pradeep's Spicy Claypot-Style Chicken Quinoa Rice in Rice Cooker

1️⃣Prep (do this first

Soak mushrooms

  • Soak 4–5 dried shiitake mushrooms in warm water for 20–30 minutes
  • Slice thin
  • Strain and reserve ½ cup mushroom soaking liquid

Marinate chicken (20 min)

  • 350–450 g (12oz - 16oz) boneless chicken thighs, cut into ¾–1" pieces

  • Mix with:

    • 1 Tbsp light soy sauce
    • 1 Tbsp dark soy sauce
    • ½ Tbsp oyster sauce
    • ½ tsp sesame oil
    • ½ tsp sugar
    • ½  tsp white pepper
    • 2 tsp chili oil (with flakes)
    • 2 tsp sambal oelek (or chili-garlic sauce)
    • 1 tsp grated ginger (optional)
  • Set aside.

2️⃣ Rinse Grains

  • Rinse 1 cup rice (jasmine or basmati) and 1 cup tricolor quinoa separately
  • Rinse until water runs clear\
  • Drain well

3️⃣ Measure liquid

If using jasmine rice

  • 1¾ cups water + ½ cup mushroom liquid = 2¼ cups total

If using basmati rice

  • 1½ cups water + ½ cup mushroom liquid = 2 cups total

    • (Use 2¼ cups total if you prefer softer rice)

4️⃣ Assemble in the rice cooker (do NOT stir)

Add ingredients to the inner pot in this exact order:

  1. Rinsed rice + quinoa
  2. Measured liquid
  3. Any leftover chicken marinade
  4. Marinated chicken (spread evenly on top)
  5. Sliced shiitake mushrooms
  6. Aromatics
    • 3 cloves garlic, minced
    • 1/2 small onion, thinly sliced
    • 3–4 slices fresh ginger
5️⃣ Cook

  • Press Menu → “Mixed/Sweet” → Start. (if using the Tiger JBV-S10U Rice Cooker)
  • Let the cooker complete its cycle.

6️⃣Rest & Finish

  • After the beep, leave on Keep Warm for 10 minutes.

7️⃣ Top & Serve

  • Open lid → drizzle ½ tsp sesame oil + ½ tsp dark soy.
  • Gently fluff from top down to mix the glaze — leave the bottom slightly toasted for the claypot effect.
  • Sprinkle fried onion pieces on top right before serving.
  • Optionally mix a spoonful into the rice for aroma and crunch.
  • Garnish with scallions or cucumber slices.


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