Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chicken confit using a rice cooker. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Impress family and friends with Crisp Chicken Confit. Although it takes a while to prepare, it is definitely a dish worth waiting for. Wait for melted fat to cool, then ladle into containers and chill for future use.
Chicken Confit Using a Rice Cooker is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Chicken Confit Using a Rice Cooker is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can have chicken confit using a rice cooker using 6 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Confit Using a Rice Cooker:
- Take 1 Chicken breast meat (or thigh meat)
- Take 1 1/2~ of chicken weight ★Salt
- Make ready 1 sprig ★Rosemary
- Get 1 ★Thyme (or bay leaf, etc.)
- Make ready 1 ★Black pepper
- Get 1 to cover the chicken Olive oil
Cooking the clay pot chicken rice with a rice cooker. Heat some oil in a wok/frying pan and fry garlic, ginger, shiitake mushroom, chicken (with all the marinating sauce), salt, sugar, and. Hainanese Chicken Rice is a very popular dish in Singapore and Malaysia. In fact, Singapore has claimed this as their national dish!
Instructions to make Chicken Confit Using a Rice Cooker:
- [Seasoning] Cut the chicken in half, and season with the ★ ingredients.
- Put the chicken in a ziplock bag, and rest in the refrigerator overnight (more than 8 hours).
- Take the chicken out of the refrigerator, and let it sit in room temperature for 30 minutes.
- Meanwhile, fill the rice cooker with boiling water up to 3 cup line. Leave the lid open for 10 minutes to lower the water temperature to around 70℃.
- [Confit] Pour olive oil into the ziplock bag to cover all the chickens, and seal the bag tightly letting the air out.
- If you have time, get all the air out of the bag by following step 7 (doing this will require using less olive oil)
- Close the bag leaving a small opening, stick a plastic straw in the bag and suck all the air out to make it airtight.
- The picture on step 7 shows the bag on the table, but make sure you are holding the bag and suck the air at top of the bag.
- Put the bag of chicken into the rice cooker, close the lid, and set the warm function for 3 hours.
- Take the bag out of the rice cooker, cool for a bit, and rest in the refrigerator for half a day. It keeps for about a week.
- Slice to any thickness you like and enjoy. It will be delicious if you drizzle the herb oil it was cooked in over the chicken.
- You can use herb mix or herb salt if you don't have any fresh herbs.
- [Ethnic Chicken Rice Bowl] Stir-fry the bok choy with fish sauce and oyster sauce, and serve over rice with sliced onions and the chicken.
I used to save this dish for weekends because it was a bit of work, but using a rice cooker, I now can enjoy chicken rice even on the busiest weeknights! Do yourself a favor and just use fresh diced boneless skinless breasts or chicken thighs to make this pressure cooker chicken and rice recipe. Traditionally, Claypot Chicken Rice requires the usage of the earthware - clay pot to cook this rice dish. The earthenware has two purposes, maintain a balance all-rounded Worry not! Simply use your rice cooker, you could actually mimic the similar process of claypot chicken rice with a rice cooker!
So that’s going to wrap it up for this exceptional food chicken confit using a rice cooker recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
