Rice Cooker Chicken Food

RICE COOKER ASIAN CHICKEN RICE RECIPE BY TASTY

Steps:

• Put washed rice, garlic, ginger, salt, chicken bouillon, and water in a rice cooker pot and mix well.
• Add chicken thigh to the pot skin-side down, and place the scallion over the chicken.
• Cook for 30 minutes, or until the rice and chicken are cooked through.
• For sauce, combine scallion, white sugar, sesame oil, grated garlic, grated ginger, soy sauce, vinegar, miso, and red chili flakes. Mix well.
• When the rice is ready, remove scallion and chicken. Stir the rice well to fluff it up and slice the chicken.
• Press cooked rice into a bowl to make a dome shape. Then turn the bowl upside down onto the serving plate.
• Serve the sliced chicken with cilantro, tomatoes, and lemon, and pour the sauce over to your preference.
• Enjoy!

RICE COOKER CHICKEN RICE

Steps:

• Turn Rice Cooker on to 'Cook'.
• Add oil and rice, mix well.
• Add vegetables and chicken stock.
• Place lid on Rice Cooker and let it do it's magic.
• Serve once Rice Cooker has clicked off.

RICE COOKER CHICKEN

Steps:

• Place the first 8 ingredients in a Ziplock bag. Squeeze out as much air as possible, then seal the bag and lay flat. Marinate each side of the thighs for an hour.
• After marinating, pour the contents of the Ziplock bag into the rice cooker. Mix the cornstarch and water until the cornstarch is dissolved, and add that to the rice cooker. Add more water until the thighs are nearly covered. Mix well and turn on the rice cooker.
• As soon as steam begins to come out of the cooker (about 20 minutes), set the timer for 10 minutes. After 10 minutes, stir the thighs and cook another 10 minutes.
• Turn off the rice cooker and let the chicken sit in the cooker for 20 minutes, then serve over white rice.

RICE COOKER CHICKEN BOG

Steps:

• In a large pot over medium heat cook the bacon until it is crisp. Remove and set aside to cool. Crumble once cooled.
• Add the butter to the bacon grease and brown the sasuage.
• Add the onions and cook unitl they begin to brown.
• Place the chicken thighs in the pot and add the chicken stock.
• Add the crumbled bacon, season salt, garlic powder, onion powder, black pepper and cayenne if you are using it.
• Bring the pot to a boil and then put on low heat to cook the chicken, about 30-40 minutes.
• Cut off the heat and remove the chicken thighs. Let them cool, discard the skins and pick the meat off the bones. Return the chicken meat to the pot.
• Place the 3 cups of rice in your rice cooker and dump in the entire contents of the pot.
• Push the "cook" button on your rice cooker - at the end of the cycle you will have perfect chicken bog!