Rice Cooker Singapore Chicken Rice (no frying, no cutting, one pot cooking).
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 it.
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).
- It's 1.5 cup of rice.
- It's 1 tsp of toasted sesame seed oil.
- Prepare leaves of Pandan.
- It's of Chicken.
- It's 600 g of chicken (I used 2 chicken thighs with the skin on and chicken fillets).
- It's 1 tbsp of mirin.
- It's 1 tbsp of chinese cooking wine.
- Prepare 1 tsp of minced garlic.
- You need 1 tsp of minced ginger.
- Prepare 1 1/4 tsp of pink salt.
- It's of White pepper.
Rice Cooker Singapore Chicken Rice (no frying, no cutting, one pot cooking) instructions
- 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..