Rice Cooker Singapore Chicken Rice (no frying, no cutting, one pot cooking). I freeze the bag and thaw the chicken on the day of cooking. Saves me the time and trouble of cutting the chicken. Store-bought concentrated chicken stock (the tetra-pak types will be better than the stock cubes), unless I happen to have home-made chicken stock sitting in the fridge.
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.
You can cook Rice Cooker Singapore Chicken Rice (no frying, no cutting, one pot cooking) using 13 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Rice Cooker Singapore Chicken Rice (no frying, no cutting, one pot cooking)
- You need of Rice.
- It's of Mushroom Dashi (Water used to soak 2 dried shiitake mushrooms overnight).
- You need 1.5 cup of rice.
- You need 1 tsp of toasted sesame seed oil.
- You need leaves of Pandan.
- Prepare of Chicken.
- Prepare 600 g of chicken (I used 2 chicken thighs with the skin on and chicken fillets).
- Prepare 1 tbsp of mirin.
- It's 1 tbsp of chinese cooking wine.
- It's 1 tsp of minced garlic.
- You need 1 tsp of minced ginger.
- It's 1 1/4 tsp of pink salt.
- Prepare of White pepper.
Turn on the rice cooker and let it cook. Lay chicken pieces on top and cook in the normal rice cooking mode. Add the marinated chicken, lup cheong and ginger slices. Do not add the leftover marinade sauce as it will cause the rice to become soggy.
Rice Cooker Singapore Chicken Rice (no frying, no cutting, one pot cooking) step by step
- 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..
- 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..
- As reference, my rice cooker takes 60 mins on white rice mode. I added the chicken after 30 mins of cooking..
Close the rice cooker lid and continue cooking. While the chicken is cooking, add oil to a wok and fry the chicken fats to extract the chicken oil. Remove and discard the crispy chicken fats once they turn golden brown. Bring to a boil while stirring regularly, just like cooking risotto. While simmering the rice, cook the chicken and mushrooms.