RICE COOKER ASIAN CHICKEN RICE RECIPE BY TASTY
Here's what you need: skin-on, boneless chicken thigh, garlic, ginger, scallion, chicken bouillon, salt, rice, water, scallion, garlic, ginger, soy sauce, vinegar, sugar, miso, red chili flake, fresh cilantro, tomato, lemon
Provided by Saki Yamada
Categories Dinner
Yield 2 servings
Number Of Ingredients 19
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!
Nutrition Facts : Calories 284 calories, Carbohydrate 46 grams, Fat 4 grams, Fiber 1 gram, Protein 14 grams, Sugar 2 grams
RICE COOKER CHICKEN
My mom designed this recipe to free up the stove by using the rice cooker to steam and stew chicken thighs, yielding tender, almost slow-cooked chicken with a comforting taste. It takes a while to make but requires minimal prep and attention. You can use any cut of chicken, but dark meats come out especially soft. Serve with white rice and a side of leafy vegetables and enjoy!
Provided by stardust_331
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
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
The very viral rice cooker chicken rice recipe is now right at your fingertips. And it is as easy as it looks-in a quick 10 mins, you chop a chicken, lay it snugly in a bed of white rice and pour in some beautiful chicken stock. Then exercise patience as you wait for a deliciously savoury chicken-filled aroma to infuse the kitchen and signal that now's the time to eat.
Provided by Asian Food Network
Categories Chicken Food Recipes | Asian Food Recipes With Chicken
Yield Serves 2 people
Number Of Ingredients 7
Steps:
- Chop Chicken. Chop a pre-baked black pepper chicken into 8 pieces.
- Assemble ingredients in rice cooker. Wash 1.5 cups of long grain rice and add 3 cups of chicken broth to it. Add 3 slices of ginger. Lay chicken pieces on top and cook in the normal rice cooking mode.
RICE COOKER ORIENTAL CHICKEN
Printed from COOKS.COM Needed rice cooker recipe and found this. The time for cooking depends on your rice cooker. The time I put is an estimate.
Provided by Nana Lee
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix ingredients together in rice cooker.
- Set to "cook".
- Dish is done when cooker goes off.
- In microwave:.
- Add 1 cup water with above ingredients.
- Place in a deep casserole dish; cook on HIGH for 10 minutes.
- Stir; cook on MEDIUM for an additional 30 minutes.
Nutrition Facts : Calories 624.1, Fat 28.3, SaturatedFat 16, Cholesterol 80.4, Sodium 528.7, Carbohydrate 78, Fiber 4.2, Sugar 5.9, Protein 15.1
VEGETABLE CURRIED RICE
"I've served this rice recipe to family and guests often and always receive high praise," writes Frances Easton from Warrenton, Virginia. With its mild curry flavor, this colorful side could complement a variety of main dishes. FRANCES' TIP: "This is an easy recipe to double for family get-togethers or potlucks."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, cook rice and onion in oil until rice is lightly browned and onion is tender. Stir in the broth, curry powder, salt and turmeric. Bring to a boil. Reduce heat; cover and simmer for 12 minutes. , Stir in corn and peas. Cover and simmer 3-6 minutes longer or until rice and vegetables are tender. Sprinkle with almonds.
Nutrition Facts : Calories 184 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 318mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
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