RICE COOKER ASIAN CHICKEN RICE

Servings: 2

INGREDIENTS Sauce
 Chicken Rice  1 tablespoon scallion,
 1 chicken thigh, boneless minced
 1 clove garlic, minced  ½ teaspoon grated garlic
 1 inch piece ginger, minced  ½ teaspoon grated ginger
 1 scallion  2 tablespoons soy sauce
 1 teaspoon chicken bouillon  1 tablespoon vinegar
 ½ teaspoon salt  1 teaspoon sugar
 300 grams (10 ounces) rice  1 teaspoon miso
 360 milliliters (1.5 cups) water  Sliced red pepper
 Garnish
 Cilantro
 Tomatoes, sliced
 Lemon, sliced

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