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Rice Cooker Singapore Chicken Rice (no frying, no cutting, one pot cooking)
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Chef :
GemRice Cooker Singapore Chicken Rice (no frying, no cutting, one pot cooking)
Trying to think of easy ideas for meal prep that is big on aromatics and still taste good without the hassle of too much washing. I used bottled prepared ginger and garlic ( which you can get from your Asian supermarkets ), helps to save time! This is definitely not as flavourful as those from our famous hawker Centre’s but it’s much healthier and super delicious!!
Ingredient
Food ration :
2 servings
1.5 cup
rice
1 tsp
toasted sesame seed oil
leaves
Pandan
1 tbsp
mirin
1 tbsp
chinese cooking wine
1 tsp
minced garlic
1 tsp
minced ginger
1 1/4 tsp
pink salt
Cooking instructions
* Step 1
Rub 1 tsp salt on chicken thighs. Leave for 5 mins and rinse thoroughly. This helps to “exfoliate” the chicken and makes it more tender and soft.
Mix the rest of the marinate ingredients with the chicken. Leave to marinate for 30 mins.
* Step 2
Cook 1.5 cups rice in mushroom Dashi stock (water used to soak dried shiitake mushrooms) Add in 1.5 tsp toasted sesame oil and pandan leaves. About half way through, add in chicken with the marinate. When it’s done, place on keep warm mode for another 15 mins.
* Step 3
As reference, my rice cooker takes 60 mins on white rice mode. I added the chicken after 30 mins of cooking.
Note: if there is a photo you can click to enlarge it
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