Rice Cooker Chicken

This is amazing! Never knew I could steam chicken so effortlessly! Recipe from video shared by friends on facebook.

Original recipe in Chinese

 

电饭煲焗鸡

材料:
1. 雞 1隻 (大概1.3公斤重)
2. 幼鹽 1 1/2湯匙
3. 葱 400 克 (切半)...
4. 乾葱 6 粒 (切片)
5. 紹興酒 400 毫升

做法:
1. 雞身及雞腔擦上幼鹽。 於較厚肉的地方，擦上較多的鹽。
2. 將葱平放於電飯煲底部，再加入乾葱，將雞放面，淋上紹興酒。
3. 以電飯煲煮40分鐘，切件即可食用。

小貼士:
可與薑蓉一起食用。

 

English Recipe

 

1. 1 whole chicken roughly weight 1.3 kg  - I bought mine from the wet market - $8.50

2. Fine salt 1.5 tablespoon

3. Spring Onion 400 g that will be 4 packets from NTUC -$2.80.Can cut the spring onions into half.

4. Small red onions 6 pcs. Skin removed and sliced.

5. Shao Xing Wine 400 ml - in my opinion can reduce to 300ml. 1 bottle of shao xing wine 600ml costs $3.60.

 

Method

1. Rub the external and internal of chicken with salt. Rubbing longer at the meatier parts.

2. Place the spring onions on the bottom of rice cooker.  Add in the small red onions. Place chicken on top. Pour the shao xing wine on the chicken.

3. Cook for 40 minutes. Discard the spring onions and small onions. Cut and serve.

 

I recommend to flip the chicken over at 30 minutes and "colour" the other side of the chicken.

I used the full cycle of the rice cooker. The meat is still tender.

I also added some gouqizi to the chicken when cooking.

The stock is very strong flavoured, I have added 2 cups of water to dilute and boil it to become soup.

 

Ingredients 

Place the spring onions n red onions

Put in the chicken n add shao xing wine

Chicken nice colour

Cut up chicken n serve with rice 

Steamed Pumpkin Rice Flour Cake

Steamed Pumpkin Rice Flour Cake

This recipe is from thelazychef.wordpress.com

https://thelazychef.wordpress.com/2006/09/22/steamed-pumpkin-rice-flour-cake/

I have lessened the amount from the original recipe as I feared I may not be able to do a proper cake but it turned out quite right.  It can be improved by making the seasoning stronger, perhaps adding slightly more salt.

Original recipe Ingredients :

800 g pumpkin - after skin n seeds removed and sliced into thin pcs.

( I used only about 550g)

Batter Mix

500 g rice flour

1 tbsp sugar

1 tsp salt

6 cups hot water

Fillings

80 g dried shrimps ( I used only 50 g) soften with water and minced

2 Chinese sausages diced ( I omitted)

70 g preserved wax Chinese ham ( I omitted)

15 Chinese dried mushrooms (soften and sliced thinly) ( I used only 8 pcs)

1 tbsp salt

1 tsp pepper

Method :

1. Use a wok and steam your cut up slices of pumpkin and mash them while still hot and set aside.

After steaming on high for 10 minutes

After mashing

2. Mince your dried shrimps and shred the mushrooms. 

3.  Use 2 tablespoon of oil to fry the shrimp till fragrant and then add the mushrooms ( and also Chinese sausages/ham) together with the tablespoon of salt and 1 tsp of pepper. Fry for 3 minutes and set aside. 

4. In a separate wok, I used a deep pot instead, pour in your batter and add in the 6 cups of hot water slowly while stirring to prevent lumps from forming.

Looks like coconut milk!

5. Add in the mashed pumpkin and mix well. Add in the filling ingredients and mixed well.  

 Note :If you want stronger taste, please increase your salt.

6.  Turn fire to low and stir continuously until batter is dry and sticky.

Perhaps the mixture can go drier but I stir over in a pot and so it is still a bit wet.

7.  Prepare a square tin and line with plastic - I cut open a large plastic sandwich bag and lined the tin.  My square tin is 200mm x 200mm x 56mm. 

Other recipes online says can oil the tin. 

Pour your mixture in and steam at high heat for 1hr or more. 

 If the skewer comes out clean, remove from fire, cool it and then cut.  If you put in fridge overnight, it is even easier to cut.

Steaming the pumpkin mix.

After steaming for about 1 hr 15 minutes.

Last nite when I made it, I didn't cool it down sufficiently to cut it as I was eager to eat it!

This piece I cut today after overnight in the fridge.  Serve it with some fried shallots and soy sauce.  You can also dribble some sesame oil over it to eat!

Enjoy cooking!