Chicken Rice (in ricecooker).
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Chicken Rice (in ricecooker) cuisine is really a dish that's classified as an easy task to make. through the use of resources that exist around you very easily, you may make it in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Chicken Rice (in ricecooker) dishes which you make.
Alright, don't linger, let's course of action this chicken rice (in ricecooker) formula with 17 components which are undoubtedly easy to find, and we have to process them at the very least through 7 ways. You should commit a while on this, so the resulting food could be perfect.
Ingredients requirements Chicken Rice (in ricecooker):
- Prepare 1/2 - chicken preferably with skin and boned (I mixed wings with breast fillet).
- Provide 3 of spring onion - cut into 3.
- Provide 5 of mince garlic.
- You need 3 shallots slices (optional).
- Provide 1 teaspoon for mince galangal (optional).
- Require 3 for bird chillies (optional, can be sliced or leave as is).
- Provide 1 tsp mince ginger (fresh would be better, 2-3cm sliced thin and mince half of it).
- Give 2,5 cup - water.
- You need 7,5 gr - knorr chicken powder.
- Provide 2,5 gr of himalayan salt.
- Prepare 1 teaspoon for white pepper.
- Need 1/2 teaspoon of sugar.
- You need 15 ml - soya sauce.
- Prepare 7,5 ml of fish sauce.
- Prepare 5 ml sesame oil.
- Require 1 teaspoon kikkoman teriyaki sauce (optional).
- You need 1 tablespoon - oil (only use when the oil from the chicken is not enough).
Chicken Rice (in ricecooker) steps:
- 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!.
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