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Before you jump to Chicken Rice (in ricecooker) recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Make smart decisions when shopping for groceries. If you make smart choices when you are buying your groceries, you will be eating better meals by default. Think for a second: you don’t want to go to a chaotic grocery store or sit in a long line at the drive thru at the end of your day. You want to go to your apartment and make something from your kitchen. Fill your cabinets with nutritious foods. This way, even when you decide that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.

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We hope you got insight from reading it, now let’s go back to chicken rice (in ricecooker) recipe. You can have chicken rice (in ricecooker) using 17 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to make Chicken Rice (in ricecooker):

1. Use 1/2 chicken preferably with skin and boned (I mixed wings with breast fillet)
2. Take 3 spring onion - cut into 3
3. Take 5 mince garlic
4. Use 3 shallots slices (optional)
5. Provide 1 teaspoon mince galangal (optional)
6. You need 3 bird chillies (optional, can be sliced or leave as is)
7. Get 1 tsp mince ginger (fresh would be better, 2-3cm sliced thin and mince half of it)
8. Use 2,5 cup water
9. Use 7,5 gr knorr chicken powder
10. Get 2,5 gr himalayan salt
11. Use 1 teaspoon white pepper
12. Provide 1/2 teaspoon sugar
13. Use 15 ml soya sauce
14. Prepare 7,5 ml fish sauce
15. Take 5 ml sesame oil
16. Prepare 1 teaspoon kikkoman teriyaki sauce (optional)
17. You need 1 tablespoon oil (only use when the oil from the chicken is not enough)

Steps to make Chicken Rice (in ricecooker):

1. Wash and cut chicken to big chunk (breast), and divide wings into two part. sprinkle white pepper and salt (this is not from the recipe)
2. Put the wok in the hottest one, without any oil, put all the chicken, and start frying them. The idea is the oil should come out and the skin (if you use it) will be crispy. turn the heat down to middle, This will take about 15-20 minutes, with sometimes turning the chicken over. when finish, put the chicken aside. Leave the oil/fat from the chicken.
3. To make stock. In the water, put salt, pepper, knorr, soy sauce, fish sauce, kikkoman, sesame oil, mixed all well
4. Using the same wok, add some oil, then in the garlic and shallot. stir fry till fragrant. (about 5-10 minutes). put back the chicken into the wok, stir well.
5. Put the spring onion, and stock, simmer for about 15 minutes.
6. While waiting, rinse the rice, minimum 3 times. when this is ready, put in the rice cooker. on top of the rice, put all the stock with all the chicken
7. Cook in rice cooker as normal.When finish, don't forget to stir all so all the goodness is mixed well. Enjoy!

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