This recipe is almost identical to the Lucky Peach miso claypot chicken recipe, except that I doubled the rice and the broth to accommodate a hungrier audience. The rice is flavorful enough to eat on its own, so it's totally worth it.
2 tablespoons soy sauce
1 tablespoons oyster sauce
1 tablespoons Shaoxing wine (although any dry white cooking wine would do)
1 tablespoons white miso
½ teaspoon kosher salt
½ teaspoon sugar
½ teaspoon sesame oil
ground pepper, to taste
4 boneless chicken thighs, cut into 1" pieces (remove ½ the skins)
8 fresh shiitake mushroom caps, thinly sliced, or 4 dried shiitakes, soaked, stemmed, and thinly sliced
2 cups jasmine or other medium-grain rice, rinsed and drained
2 cups chicken stock
1 slice (¼" thick) fresh ginger
2 scallions, cut into 1" pieces, plus more diced scallions for garnish
If you're using dried shiitakes, soak your mushrooms in hot water to soften them quickly.
While the shiitakes are soaking, combine the soy sauce, oyster sauce, wine, miso, salt, sugar, sesame oil and ground pepper, whisking the mixture to break up any chunks of miso.
Toss in the chicken thigh pieces (note: the original recipe calls for the skin to stay on the chicken thighs, but I removed about ½ the skins so that the chicken would be less greasy) and stir to coat the chicken thoroughly.
Combine the rice, broth and ginger in the inner pot of your rice cooker. Spoon the chicken thigh mixture on top and sprinkle the scallions on top. Set your rice cooker to cook and let it run for one cycle.
When the rice cooker finishes cooking, open the rice cooker and check to make sure that the chicken has cooked through. If it hasn't, you may have to turn the rice cooker back on and let it run another 5-6 minutes.
Top with more diced scallions and serve.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2016/03/rice-cooker-claypot-chicken-rice.html