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Chicken Rice (in ricecooker) cuisine is really a dish that’s classified as an easy task to make. through the use of components that exist around you conveniently, you may make it in simple actions. You may make it for friends or family events, and it could be introduced at numerous formal incidents actually. I am certain you will see lots of people who just like the Chicken Rice (in ricecooker) dishes that you simply make.

Alright, don’t linger, let’s course of action this chicken rice (in ricecooker) menu with 17 elements which are definitely easy to receive, and we have to process them at the very least through 7 tips. You should commit a while on this, so the resulting food could be perfect.

Ingredients requirements of Chicken Rice (in ricecooker):

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

Chicken Rice (in ricecooker) making:

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!

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