How to Cook Perfect Chicken Rice (in ricecooker)

Chicken Rice (in ricecooker). Transfer the rice to a rice cooker. Add in the chicken drumsticks in one layer, skin side down. Press it down slightly into the rice (they don't have to be submerged completely).

Arrange the chicken drumsticks over the rice. Turn on the rice cooker and let it cook. Hainanese Chicken Rice Recipe; Claypot Chicken Rice, Rice Cooker Recipe; Yes, I do have authentic recipe for Hainanese chicken rice, or my mum's steamed chicken rice, but I reserve this recipe for days I know I will be super busy. You can have Chicken Rice (in ricecooker) using 17 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Chicken Rice (in ricecooker)

1. Prepare 1/2 of chicken preferably with skin and boned (I mixed wings with breast fillet).
2. Prepare 3 of spring onion - cut into 3.
3. You need 5 of mince garlic.
4. It's 3 of shallots slices (optional).
5. Prepare 1 teaspoon of mince galangal (optional).
6. It's 3 of bird chillies (optional, can be sliced or leave as is).
7. You need 1 tsp of mince ginger (fresh would be better, 2-3cm sliced thin and mince half of it).
8. You need 2,5 cup of water.
9. It's 7,5 gr of knorr chicken powder.
10. You need 2,5 gr of himalayan salt.
11. You need 1 teaspoon of white pepper.
12. It's 1/2 teaspoon of sugar.
13. Prepare 15 ml of soya sauce.
14. Prepare 7,5 ml of fish sauce.
15. You need 5 ml of sesame oil.
16. Prepare 1 teaspoon of kikkoman teriyaki sauce (optional).
17. You need 1 tablespoon of oil (only use when the oil from the chicken is not enough).

Pour chicken broth into a saucepan over medium-high heat and bring it to a boil. Stir in rice and close the lid. Cook well and from medium-high, reduce the heat to low. While the rice is cooking, carve the chicken for serving.

Chicken Rice (in ricecooker) step by step

1. 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).
2. 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..
3. To make stock. In the water, put salt, pepper, knorr, soy sauce, fish sauce, kikkoman, sesame oil, mixed all well.
4. 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..
5. Put the spring onion, and stock, simmer for about 15 minutes..
6. 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.
7. Cook in rice cooker as normal.When finish, don't forget to stir all so all the goodness is mixed well. Enjoy!.

Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate. Close the lid of the cooker, set the cooker for the regular rice setting, and press the start button. When the timer goes off, uncover and stir the chicken. Chicken bog is a South Carolina tradition with lots of variations (think herbs, spices and fresh veggies), but the standard ingredients remain: sausage, chicken and rice. This slow-cooked rendition is a simple take on the classic.