Rice Cooker Made Soy Sauce Chicken
Don't feel like making a mess in your kitchen but craving for good food? We can't believe this actually will steal our hearts, but it just did.
There is nothing a chicken drumstick wouldn't heal (and this involves chicken whole leg!). The best part of the dish is definitely the succulent chicken whole leg stewed into fall-off-the-bone tenderness and the rich gravy oh-it-goes-so-well-with-rice.
10 - 15 slice gingers
8 stalks spring onion (sectioned)
3 tbsp light soy sauce
2 tbsp dark soy sauce
1 tbsp oyster sauce
2/3 slab brown sugar (knocked into fine pieces)
2 tbsp rose wine
1/2 tbsp sesame oil
Rinse chicken and wipe dry including the abdomen. Rub the marinade over the outside and inside of the chicken. Pat several slices of ginger and some sections of spring onion. Put them into the abdomen of chicken. Marinade for at least 12 hours.
Put the remaining ginger and spring onion into an electric rice cooker. Sprinkle over 1 tbsp of oil (extra ingredient) and add in the chicken. Cover and turn on the rice cooker in rice cooking mode. Cook for about 50 to 60 minutes and serve.
Now you really need to have extra rice when you cook this dish. Don't say we didn't pre-alert! Bon appétit.