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Ingredients y Chicken - 1 bird (about 1½ kilograms) y Rice wine and Brandy mix - 1 tablespoon each y Salt - 2 tablespoon y Rice wine - 250ml y Ginger - 2 slices y Spring onions (sectioned) - 1 stalk
Method y Bring 1 pot of water to boil then off the heat. Dip chicken in together withginger and spring onions and close the cover. Leave it to stand for 30 minutes. y Dish out the chicken and rub salt on it while it is still warm then leave it to cool. Sprinkle brandy and rice wine mixture on the chicken and chill in the fridge for 1 day. y Cut chicken into serving pieces then pour 250 ml of rice wine in and steam for 5 minutes. y You can serve this dish either hot or cold.
. Stuff 2 stalks of spring onion and 2 pieces of ginger into chicken cavity. and place the seasoned chicken with belly facing down in the rice cooker. Pour 2 tbsp of cooking oil into rice cooker. pour out the chicken juice and drizzle on the chicken and serve. chicken stock powder and coat with sesame oil.com/ INGREDIENTS: 1 Whole Chicken ± size 9 (can be replaced with drumsticks or wings) 3 stalks Spring onions 4-5 slices of ginger SEASONING: Salt to your taste Chicken stock powder to your taste 1tsp sesame oil 1tbsp Rice wine/cooking wine (optional. and then set aside for at least an hour. Test on doneness using skewer. 7. prepare a few slices of ginger. let it cook until the cook button automatically pops up. Clean chicken.Hakka Rice Cooker Salt Baked Chicken . 5.Featured in Group Recipes http://yinhomemade. Switch on the rice cooker and press the cook button. chicken is ready else press down the cook button and let it cook again. Massage and rub whole chicken inside out with salt. add slices of ginger. 4. pat dry with kitchen towels. if juice runs clear. I didn't use) Cooking oil METHOD: 1.blogspot. ( I repeat two times before the chicken is cooked) 6. use skewer to seal the opening. Switch off the power and let the chicken continue to bake in the rice cooker for 5 minutes before remove from rice cooker. Remove chicken from rice cooker and cut into pieces. 2. 3.
skin off 1-2 tsp salt (to taste) 1 tsp chicken stock (optional) 4 ½ cups chicken stock according to rice instructions (or more) METHOD: Wash the rice and drain well. (Rice cooks in this way will be softer.CHICKEN RICE INGREDIENTS: 4 cups Thai Jasmine rice 2 tbsp butter 2-3cm ginger. pour into rice cooker.) Add in garlic. slice 3-4 cloves whole garlic. . (for extra hot add in bird eye chilies) 1-2 cloves garlic 1 tbsp lime juice 2 tbsp chicken stock (from the baked chicken) Salt to taste METHOD: Blend chilies and garlic in a blender then add in chicken stock. leave to soak for half an hour before switch on power. lime juice and salt to taste. CHILIES SAUCE INGREDIENTS: Readymade chilies paste or Fresh red chillies. Serve with chicken. butter and ginger and chicken stock and switch on power to cook.