Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, rice cooker singapore chicken rice (no frying, no cutting, one pot cooking). One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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Rice Cooker Singapore Chicken Rice (no frying, no cutting, one pot cooking) is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Rice Cooker Singapore Chicken Rice (no frying, no cutting, one pot cooking) is something that I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. 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 can achieve that.

The ingredients needed to make Rice Cooker Singapore Chicken Rice (no frying, no cutting, one pot cooking):

1. Take Rice
2. Get Mushroom Dashi (Water used to soak 2 dried shiitake mushrooms overnight)
3. Make ready 1.5 cup rice
4. Get 1 tsp toasted sesame seed oil
5. Take leaves Pandan
6. Make ready Chicken
7. Make ready 600 g chicken (I used 2 chicken thighs with the skin on and chicken fillets)
8. Prepare 1 tbsp mirin
9. Get 1 tbsp chinese cooking wine
10. Prepare 1 tsp minced garlic
11. Take 1 tsp minced ginger
12. Prepare 1 1/4 tsp pink salt
13. Get White pepper

Add in the chicken drumsticks in one layer, skin side down. 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.

Steps to make Rice Cooker Singapore Chicken Rice (no frying, no cutting, one pot cooking):

1. 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.
2. 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.
3. As reference, my rice cooker takes 60 mins on white rice mode. I added the chicken after 30 mins 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. Lay chicken pieces on top and cook in the normal rice cooking mode. Add butter, garlic and ginger and fry until aroma in the rice cooker. Cook the rice in a rice cooker or by your preferred method of cooking rice.

So that is going to wrap this up with this exceptional food rice cooker singapore chicken rice (no frying, no cutting, one pot cooking) recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!