RICE COOKER CHICKEN RICE <br />------------------------------------------- <br />Ingredients: <br /> <br />2 chicken thighs or 1/2 chicken <br />2 cups of rice (rice cooker cup) <br />1 chinese sausage <br />1 samll shallot <br />3 pieces of ginger <br />2 tablsp shallots finely chopped <br />1 tablsp garlic finely chopped <br /> <br />Marinate <br />------------- <br /> <br />1 teasp dark soya sauce <br />1 tablsp light soy sauce <br />1 teasp of chicken powder <br />1 tablsp cornflour <br />1 tablsp shaoxing wine <br />1 teasp sesame oil <br />A little of salt <br /> <br />Method: <br />----------- <br />1. Chop the chicken into bite size pieces <br /> and marinate with all the marinade ingredients <br /> Set aside in the fridge for 30 mins <br /> <br />2. Parboil the chinese sausage for 5 mins and <br /> cut into pieces <br /> <br />3. Boil the rice in 3 cups of water <br /> (adjust accordingly to the variety ofrice) <br /> <br />4. In a heated wok, fry the shallots & garlic until <br /> fragrant. Add in the chicken pieces,ginger, carrot <br /> sausage. Fry till half cooked. <br /> <br />5. When rice is 80% done or when the water is drying up, <br /> add the chicken pieces. Close the lid and let it cook <br /> inside the rice cooker. <br /> <br />6. Rice is done when the keep warm function is on. <br /> Wait for 5 mins before serving. <br /> Garnish with a bit of dark soya sauce to rice if desire. <br /> <br /> Ready to serve! Yummy
