How to make a rice cooker for chicken, how to cook rice for chicken

Tools Ingredients: Daehee Korean barbecue sauce; dark soy sauce; light soy sauce; Scallions; Ginger; Garlic; Aniseed; Sunflower oil.

Steps: 1. Wash the chicken and check whether there are any chicken feathers that have not been cleaned.

2. Chop into small pieces. Clean the chicken lungs partially.

3. Wash and control the moisture.

4. Add the barbecue sauce.

5. Pour in the dark soy sauce.

6. Pour in a little grapeseed oil.

7. Add green onion, ginger, garlic and star anise.

8. Marinate for more than 2 hours.

9. Pour it all into the rice cooker, turn it on, it will bounce up halfway, then start again again, press it down.

10. Repeat 2-3 times, insist on more than 1 hour, until the chicken is cooked and rotten.

11. The chicken is cooked and rotten, and it can be removed from the pot.

Note: The chicken is marinated for more than two hours beforehand, which is easier to absorb the flavor.

Choose a rice cooker that does not evaporate easily, close the lid, and do not open it, so that there will be no vapor evaporation and the sauce in the pot will not be volatilized, so you must not worry about the sauce being burned dry. Of course, you also have to take care of it diligently, and I don't know if your rice cooker is in line with my temper.

The rice cooker usually cooks the rice for about 20 minutes, and it will automatically pop up, and you need to manually press it again and repeat it several times until the chicken is cooked.

The purpose of adding light soy sauce and dark soy sauce is to increase the amount of liquid, and secondly, to flavor, the dark soy sauce is too heavy, so don't add too much.

Teach you how to make braised chicken in a rice cooker simple and delicious.

How do you cook chicken stew in a rice cooker? Clean up the chicken, add green onions, ginger and garlic, light soy sauce Orleans seasoning and marinate for 30 minutes, put green onions and ginger in the pot, and add the chicken.

Add the chicken to the sauce and marinate for 2 hours, put it in the rice cooker and press the cook button.

How to make the rice cooker chicken:

1. First of all, prepare a three-pound or so chicken, preferably a free-range chicken raised at home in the countryside, kill the whole one to dry the water, and then prepare a little green onion and ginger slices.

2. Put the green onion and ginger slices into a large deep dish, then put the dried chicken into it, add a small half bowl of rice wine, an appropriate amount of light soy sauce, a little dark soy sauce, and spread it evenly.

3. Apply for about 10 minutes, stuff the green onion and ginger into the chicken belly, apply the chicken belly evenly, then add some juice into it, put it on a plate, seal it with plastic wrap, and marinate it in the refrigerator for 2-3 hours.

4. When the chicken is almost marinated, take it out and massage the chicken again, then prepare a non-stick rice cooker, pour oil into the pot, stick all the oil on the pot, put the chicken in the rice cooker, and pour the juice down.

5. Cover the pot, press the cook button, and cook for 15 minutes (this time is not certain, it depends on your own rice cooker). If you don't have a good grasp of the time for the first time, you can open the lid to see if there is any juice left at the bottom of the pot, and if there is more, you can boil for a little longer and then turn it over.

6. After turning over, boil for about 10 minutes, clip it out and set it aside to cool slightly. After letting it cool slightly, you can tear it by hand to eat, or you can chop it into pieces, this is as you like, you can eat as you want, we like to chop it into pieces and put it on the plate, and then pour the remaining juice at the bottom of the pot.

<> "Rice Cooker Chicken. Ingredients: shallots, chicken, ginger slices, 1Put the ginger slices and shallots in the rice cooker in advance.

2.Poke a few small bites with the tip of a knife to make it easier to marinate and taste.

3.Put in the oil, light soy sauce, salt, spicy seeds, grab and mix the whole body of the core fierce chicken.

4.Gently squeeze the chicken with your hands to make the marinade more flavorful, or let it sit for two hours.

5.The rice is guaranteed for 40 minutes, and the noodles are turned once in 30 minutes.

6.Out of the pot, keep the soup and dip it to eat.

Ingredients for scallion oil chicken: scallion oil chicken, 2 large chicken thighs, 3g salt, 2g white pepper powder, 4 slices of ginger, 1 handful of green onions, 1 teaspoon of cooking wine, sauce, chopped green onion, minced garlic, millet chili rings, 1 teaspoon of juzhi dismantling sugar, 1 2 teaspoons of salt, 1 tablespoon of soy sauce, 2 tablespoons of cooking oil.

Preparation of scallion oil chicken.

Step 1: Sprinkle salt and white pepper on both sides of the chicken thighs, coat evenly and marinate for more than 2 hours.

Step 2: Brush the inner liner of the rice cooker with a thin layer of oil, and spread the ginger slices and green onion segments on the bottom.

Step 3: Spread the pickled chicken thighs with green onions, pour in 2 teaspoons of cooking wine, and press the normal cooking button.

Step 4: Different rice cookers cook for about 30 minutes, but I cooked it for about 30 minutes this time.

Step 5: Do not open the lid after the chicken is cooked and skip the keep warm button, simmer for 5 minutes, then take it out, and then pour the remaining chicken juice in the rice cooker into a small bowl for later use.

Step 6: After the chicken is not hot, cut it into pieces and put it on a plate, or you can serve the whole chicken leg on the table.

Step 7: Take a small bowl, add sugar, salt, soy sauce and chicken juice, sprinkle with minced garlic, chopped green onion and millet spicy, and pour a spoonful of hot oil on top of the chopped green onion.

Step 8: Stir the sauce well and pour it over the chicken thighs.

Ingredients: Half a chicken, rice

Appropriate amount, soy sauce: appropriate amount, garlic: three cloves, onion:

Appropriate amount, black pepper: appropriate amount, apricot potato, Hesheng oyster mushroom: appropriate amount, rice:

2 cups, light soy sauce: to taste, starch: to taste.

1. Wash the chicken, remove the chicken fat and cut it, then marinate it with light soy sauce and starch.

2. Fry the chicken fat.

3. Add the chicken and stir-fry for a few years.

4. Wash the rice in the pot, the water is a little less than usual, slice the oyster mushrooms, and add minced garlic.

5. Cut the onion into cubes, add it to the chicken and stir-fry, and add the black pepper.

6. Add some light soy sauce to season and color.

7. After slightly reducing the juice, pour it into the rice cooker and turn on the rice cooking function. My pot has a claypot rice function, and I can choose claypot rice directly.

8. After cooking, you can add coriander and shallots as you like.

Chefs of mushroom chicken clay rice are cautious.

Ingredients: chicken thighs, rice, dried shiitake mushrooms, onions.

Excipients: pepper, salt, chicken broth.

Steps:1Wash, bone, and skin the chicken thighs. Put the chicken skin of the jujube in a pot and stir out the chicken fat.

2.Then take out the chicken skin and add the sliced chicken thighs and stir-fry.

3.Add the ginger slices and onion and stir-fry evenly.

4.Then add a bowl of rice and stir-fry until the rice has absorbed the fat and turn off the heat.

5.Place 4 inside the rice cooker.

6.Add an appropriate amount of cooking wine and dried shiitake mushrooms.

7.Add salt and pepper to taste.

8.Pour in another bowl and a half of chicken broth and stir well with chopsticks. Just plug it in and cook it.

After the rice cooker cooks itself, unplug the power and simmer for another 20 minutes.

Chicken sausage rice Ingredients: rice, sausage, chicken thighs, shiitake mushrooms, ginger slices, green onions, choy sum Ingredients: starch, oyster sauce, white pepper seasoning:

Oil, homemade seasoned soy sauce steps: 1. After the rice is washed, soak in water for 1 hour and then drain for later use; Wash and pick the large and small flowers of the forest god into a banquet, blanch them with boiling water and set aside; 2. Wash and slice the mushrooms, wash and slice the sausages, wash and chop the chicken thighs into small pieces, then add green onions, starch, oyster sauce and white pepper and mix well and marinate for about 15 minutes; 3. Put the soaked rice into a casserole with water, cover and boil over high heat, then turn to medium heat to drain the water, open the lid and spread the ingredients in step 2, cover and change to low heat and cook for about 3 minutes, then open the lid and pour homemade soy sauce, then cover the pot and cook for 2 minutes, simmer for 15 minutes after turning off the heat, and finally drain into the blanched cabbage.

1.Chicken, mushrooms and green onions are mixed with the marinade. Banquet 2Wash and drain the rice. Put the water and rice into the claypot and cook until it is fully cooked. 3.Add the chicken, mushrooms and green onions to the rice noodles and cook until cooked through. Drizzle with the sauce when eating.

Note: You can increase or decrease the moisture according to the softness and hardness of the rice you like.