Hey everyone, welcome to my recipe site. Today I’m gonna show you how to make a distinctive dish, Chicken Rice (in ricecooker). It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.
Chicken Rice (in ricecooker) Recipe. Put washed rice, garlic, ginger, salt, chicken bouillon, and water in a rice cooker pot and mix well. Add chicken thigh to the pot skin-side down, and place the Press cooked rice into a bowl to make a dome shape.
You can have Chicken Rice (in ricecooker) using 17 ingredients and 7 steps. Here is how you cook that.
Ingredients of Chicken Rice (in ricecooker)
You need 1/2 of chicken preferably with skin and boned (I mixed wings with breast fillet).
Make ready 3 of spring onion - cut into 3.
Take 5 of mince garlic.
Take 3 of shallots slices (optional).
You need 1 teaspoon of mince galangal (optional).
Prepare 3 of bird chillies (optional, can be sliced or leave as is).
Make ready 1 tsp of mince ginger (fresh would be better, 2-3cm sliced thin and mince half of it).
Prepare 2,5 cup of water.
It’s 7,5 gr of knorr chicken powder.
You need 2,5 gr of himalayan salt.
Take 1 teaspoon of white pepper.
Take 1/2 teaspoon of sugar.
You need 15 ml of soya sauce.
Prepare 7,5 ml of fish sauce.
Prepare 5 ml of sesame oil.
You need 1 teaspoon of kikkoman teriyaki sauce (optional).
Take 1 tablespoon of oil (only use when the oil from the chicken is not enough).
In this easy cooking video, I make some chicken and rice in my crockpot, or slow cooker.Simple Ricecooker recipe: Perfect White Chicken Cube Rice.This is Basmati Rice along with chicken cube in Rice cooker recipe.These thighs are so moist and tasty it is unbelievable.
Chicken Rice (in ricecooker) step by step
Wash and cut chicken to big chunk (breast), and divide wings into two part. sprinkle white pepper and salt (this is not from the recipe).
Put the wok in the hottest one, without any oil, put all the chicken, and start frying them. The idea is the oil should come out and the skin (if you use it) will be crispy. turn the heat down to middle, This will take about 15-20 minutes, with sometimes turning the chicken over. when finish, put the chicken aside. Leave the oil/fat from the chicken..
To make stock. In the water, put salt, pepper, knorr, soy sauce, fish sauce, kikkoman, sesame oil, mixed all well.
Using the same wok, add some oil, then in the garlic and shallot. stir fry till fragrant. (about 5-10 minutes). put back the chicken into the wok, stir well..
Put the spring onion, and stock, simmer for about 15 minutes..
While waiting, rinse the rice, minimum 3 times. when this is ready, put in the rice cooker. on top of the rice, put all the stock with all the chicken.
Cook in rice cooker as normal.When finish, don't forget to stir all so all the goodness is mixed well. Enjoy!.
The best part about this dish is that there's hardly any cleanup since everything was cooked in the rice cooker 🙂.Cooking the clay pot chicken rice with a rice cooker.Heat some oil in a wok/frying pan and fry garlic, ginger, shiitake mushroom, chicken (with all the marinating sauce), salt, sugar.
I used the juice to cook the rice in and everything tasted wonderful.Chicken rice has always been one of my favourite food - and after moving away from Singapore, it's only natural that I crave for the I then remembered my mom tried cooking chicken rice in a rice cooker before - her rice cooker had a steamer insert, so she.This "rice cooker chicken rice" is my no-pride, lazy and short-cut cooking (my speciality) at its best - chicken rice, cooked in the rice cooker.If you have ever made the Campbell's chicken and rice dish this is very similar but cooked in my Instant Pot so timing and a few more ingredients were.Many rice cookers keep the rice warm after it's cooked.
