Rice Cooker Chicken Rice
饭锅鸡饭
1 chicken drumstick
1 tbsp oyster sauce
1/2 tbsp soy sauce
1/2 tsp Shaoxing wine
1/2 tsp sesame oil
1/4 tsp salt
(Mix all together & marinate for 2-3hrs in container with lid/zipper bag)
Chilli Sauce
2 red chillies (de-seeded)
1 chilli padi (no need to de-seed)
4 cloves garlic
1.5pc ginger
1 tbsp chicken stock
1/2tsp rice vinegar
1 tsp sugar to taste
1 lime juice
(Blend all, season with sugar, salt or seasoning powder if needed)
Garlic Sauce
25gm peeled garlic (young ginger)
1.5 peeled shallots (optional)
1/2 tsp sesame oil
1/2 tbsp peanut oil/chicken oil (chicken oil=oil come out from chicken skin/fats when fry in pan)
1 tbsp chicken stock
1 tsp sugar to taste
1/4 tsp salt
(Blend all, add more sugar if the ginger taste too sharp)
1 cup of rice
1 slice of ginger
3 cloves chopped garlic
3 chopped shallots
1tbsp margerine
pinch of chicken stock/mushroom powder
2-3pcs of pandan leave (wash & tie a knot)
sufficient water like cooking rice as usual
Fried garlic/shallots
Spring onions (for garnish)
1. Press cook button on rice cooker. Add in margerine, chopped garlic, chopped shallots, ginger, mix & close lid for 8-10mins. Give a few stirs from time to time.
2. Add in rice, chicken stock, water & stir till all ingredients evenly mix & turn off rice cooker.
3. Array marinated chicken on top (discard gravy from marinated chicken).
4. Add in pandan leave & on rice cooker & cook as usual.
5. Once done, leave everyting remain in rice cooker for 5 mins.
6. Remove chicken and chop into pieces.
7. Garnish with fried garlic/shallots with oil, light soy sauce, sweet soy sauce & spring onion.
Source: Chicken rice (Selinna Teoh-TARC friend)
: Chilli Sauce http://www.noobcook.com/chicken-rice-chilli-sauce/2/
