Rice Cooker Chicken Rice
This "one-pot" rice cooker chicken rice can come in handy when you're lazy to cook many dishes. Those who cook don’t have to have a headache, and those who eat are also happy.
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Print Pin Servings: 2 people
Calories: 689kcal
INGREDIENTS
- 250 g Chicken
- 1 Star Anise
- A Few of Cinnamon
- 3 cloves Minced Garlic
- 2 pcs Sliced Shallots
- 5 g Minced Ginger
- 1 Chinese Sausage
- 2 Chinese Dried Mushrooms
- Some Salted Fish
- 200 g Rice
- 200 g Water
- 2 Eggs
MARINADE
- 1 tbsp Oyster Sauce
- 1 tbsp Soy Sauce
- 1 tbsp Rice Wine
- 1 tsp Dark Soy Sauce
- a pinch of pepper
- 0.5 tsp Sesame Oil
INSTRUCTIONS
- First marinate the chicken with [marinade ingredients] for 30-60 minutes, and soak the Chinese dried mushrooms in water then slice them for later use.
- Fry the salted fish in a hot wok with oil until fragrant, then add minced garlic, ginger and shallots to sauté until fragrant.
- After sauteing, add all the ingredients and saute until fragrant.
- After scooping into the rice cooker, add water, and stir to mix well the water and rice evenly before starting to cook.
- After cooking, simmer for 10 minutes to allow the rice to dry up and enjoy.
INSTRUCTIONS VIDEO
NUTRITION
Serving: 1person | Calories: 689kcal | Carbohydrates: 89.9g | Protein: 51.6g | Fat: 11.9g | Saturated Fat: 3.4g | Cholesterol: 265mg | Sodium: 770mg | Potassium: 553mg | Fiber: 1.8g | Sugar: 2.8g | Calcium: 86mg | Iron: 7mg
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