The rice cooker is the most fundamental and versatile kitchen appliance in my house. I can basically cook anything in it. I have cooked soups, many times. Two Sundays ago, I tried cooking porridge. My next plan is to use it as a steamer for my long awaited steamed cupcakes. Muahahaha!
Okay, now let's talk about my chicken thigh porridge - rice cooker version.
Ingredients:
Four handfuls of rice grains
Two chicken thighs, leave skin on
One medium red onion, sliced
Four pips of garlic, crushed
8-10 slices of ginger
A handful of spring onions, use the white ends
Salt and pepper
One sachet of chicken stock powder
One sachet of chicken stock powder
How to:
Wash rice, add water, and turn on the rice cooker's power. I add in an extra cup of water. Make sure the switch is turned to "Cooking", not "Keep Warm".
Wash rice, add water, and turn on the rice cooker's power. I add in an extra cup of water. Make sure the switch is turned to "Cooking", not "Keep Warm".
Rub salt and pepper on chicken thighs and leave aside on for about 15 minutes.
Then, put the chicken thighs and the rest of the ingredients into the rice cooker, close the lid, and wait until the switch pops to "Keep Warm". Keep the lid closed for another half and hour.
Done and ready to serve!
You can garnish with chopped spring onions if you like. :)
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