Thursday, September 9, 2010

Rice cooker steamed Chicken Rice | 18 comments:


I have to thank Kristy of   'My Little Space'   for introducing this super easy 2 in 1 Chicken Rice.  Not only is it easy to prepare, the rice is truly delicious as it has soaked up all the juice from the chicken.  In fact my family members are of the opinion that it tastes much better than those Hainan chicken rice from the stalls, at least there's no MSG add on!  I've made this a couple of times, quick and easy ....... no-frills!




Put rice in rice cooker, add in some salt, pandan/screwpine leaves, spring onion and a knob of smashed ginger.
Place half a chicken on top of the rice.  Switch on 'Cook Rice' button.



Chicken and rice already cooked at the end of  the cycle.
Remove chicken and fluff up the rice, discard the pandan leaves, spring onion and ginger.



Chicken rice served with a dipping sauce of chopped chilly, garlic and light soya sauce.


This is truly a very comforting meal.  I only had to blanch a veggie, drizzle on some olive oil, light soya sauce, and dinner is ready!

Ingredients
  • 500 gm, half a free range chicken
  • 1 cup Taj Mahal rice    (for 4 servings)
  • 3 cups water
  • a few pandan/screwpine leaves
  • a knob of ginger, smashed
  • a sprig of spring onion
  • pepper
  • Salt to taste
Dipping sauce - chopped garlic, chilly and light soya sauce

Preparation
  1. Wash the chicken, pat dry, rub in some salt and a bit of pepper.  Keep aside.
  2. Wash the rice, rinse a couple of times, place in the rice cooker, add in 1/2 tsp salt, pandan leaves, spring onion, ginger and water.
  3. Place the seasoned half chicken on top of the rice.  Switch on 'Cook Rice' button and let the rice cooker takes care of itself.
  4. Once the cycle is complete, remove the chicken and place on a plate to cool before chopping it up.
  5. Fluff up the rice, discard the pandan leaves, ginger and spring onion.
  6. Serve the hot rice with the chopped up chicken and dipping sauce.




18 comments:

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  1. What a great idea! I will try your rice cooker method next!

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  2. Cheah..thanks for introducing such a simple method in making chicken rice :) Just perfect for me :))

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  3. Oh wow...that's like magic....so easy. I have to try that with corn fed free range chicken. I'm sure I'll get lots of hugs in my family if I cook this :D

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  4. i've always wondered how this can be done. it turns out to be so simple! thanks!

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  5. Cheah, glad that you like this recipe! haha... So easy & hassle free, right! If you want the chicken skin looks a little more glossy & shiny, try to rub a dash of sesame oil with a tspn light soy sauce and leave cool completely before chopping. You'll see the difference. Enjoy and have a great day.
    Cheers, Kristy

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  6. You have made it so easy to cook chicken rice! Usually the chicken is done separately and the stock is then used to cook the rice.
    Definitely my kind of cooking!

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  7. I want to make this! Thanks for sharing. So simple.

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  8. I love this home style dish and i forget it is this simple. I remember my mom use to brine the chicken over night then steam it with rice. Going to get me a chicken tonight after work. yes i'm working now oops ;)
    Thank you Cheah and My little Space !
    Lisa
    Cookng sisters

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  9. Alamak! Where's my comment! Anyway, thanks for trying out the recipe and glad that you like it too. haha.. If you want the skin looks a little glossy. Try to rub a tspn of sesame oil & a tspn of light soy sauce onto it. You'll see the difference! Thank you & have a nice day.
    Cheers, Kristy

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  10. you made it like so easy to prepare, looks delicious.

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  11. Hi Cheah, drop by to let you know that i would like to share an award with you. I didnt list you under my recipients cos i know that you have already received this award earlier. Go check out my blog on this. Thanks!

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  12. It looks wonderful!! I have to find some pandan leaves and get a new rice cooker. :D Funny I just made one of Kristy's mooncake recipes for my blog yesterday! She's great isn't she?

    Have a great weekend!

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  13. Looks delicious! Makes perfect sense to steam the chicken in the rice cooker. What kind of rice are you using? Long / medium / short grain?

    Thanks for stopping by our site and commenting!

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  14. The rice must taste really great after absorbing all the free run chicken juice.

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  15. What a great idea! This sounds super easy, I have to try this!

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  16. Dear Cheah
    What is Taj Mahal rice?

    Thanks

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  17. Ren
    Thanks for dropping by. Taj Mahal Ponni rice is imported from South India. Planted in river banks with 100% organic fertilizer. It has calcium, no cholesterol, suitable for people with high blood pressure and diabetes. The grains are slightly long, not short and round. It's not sticky and not fragrant. 1 cup of rice is enough for 4 servings, ratio is 2.5 to 3 cups of water to 1 cup rice. This rice is slightly more expensive than those fragrant rice. Hope this helps. If it's not available in your area, then other types of rice will also be suitable for this recipe.

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