Chicken Rice with Rice Cooker
Ingredients (Recipe adapted from meatmen channel)
Chicken
1. 2 chicken thighs (chopped)
2. 8 stalks scalllions (sections about 5 cm)
3. 1 tbsp minced garlic
4. 1 tbsp minced ginger
5. 1 tsp salt
6. 1 tbsp sesame oil
Rice
1. 2 cups rice
2. 2 cups chicken stock
3. 5 to 6 slices ginger
4. 6 cloves garlic (mashed)
5. 3 to 4 stalks scallions (half)
Sauce
1. 4 tbsp light soy sauce
2. 4 tbsp water
Method
Chicken
1. Marinate chicken with all the ingredient for at least 1 hour.
1. Wash and drain rice.
2. Transfer rice to rice cooker.
3. Pour 2 cups of chicken stock (I prefer my rice to be grainy and always use the 1 : 1 rice to water ratio. If you prefer softer rice, just add extra 20 ml of water)
4. To make ginger and garlic oil, heat a pan with 2 tbsp oil. Sautee ginger and garlic until fragrant.
5. Pour the oil, ginger and garlic to the rice cook.
6. Placed scallions and cook rice.
Chicken + Rice
1. When rice is almost done (that is if you see steam), add chicken.
2. Cook until chicken is done.
3. Drizzle some sauce over chicken.
4. Serve with chili sauce. (if you have)
* I added fried shallots. The only downside was I didn't have chili sauce. But it still tasted good.
