Rice Cooker (Online Recipes) - Not For Sale

ABC Soup 

INGREDIENTS

• 1 pound bone-in chicken pieces

• 4 cups water, more as needed

• 1 large carrot, peeled and cut into 1-inch pieces

• 1 medium tomato, quartered

• 1 medium onion, thickly sliced

• 1 teaspoon black pepper

• 3 medium potatoes

• Kosher salt, to taste

DIRECTION

1) Gather the ingredients.

2）Put the chicken pieces in a medium saucepan with just enough water to cover. Cover and bring to a boil. 

3）Drain the water. Rinse the chicken under water to get rid of any impurities.

4）Fill a double boiler or a medium soup pot with 4 cups of water. Add the prepared chicken, cover, and bring to a boil over medium heat.

5）Once the water boils,  remove any impurities from the surface with a ladle. Adjust the heat to low.

6）Add the carrot, tomato, onion, and peppercorn. Simmer on very low heat for 1 1/2 hours.

7）Peel the potatoes and cut into 1-inch cubes. Add to the soup. Continue to simmer until the chicken is cooked through and the carrots and potatoes are tender, and still holding their shape, another 2 1/2 hours.

8）Add salt, to taste, and serve.

Chicken Rice 

INGREDIENTS

•  garlic
•  ginger
• rehydrated shiitake mushroom
• Chinese sausages
•  rice
• scallions
•  salt, sugar, pepper, and sesame oil

DIRECTION

1) Heat some oil in a wok/frying pan and fry garlic, ginger, shiitake mushroom, chicken (with all the marinating sauce), salt, sugar, and pepper. Once the chicken is no longer pink, add rice, mix well and turn off heat.

2) Transfer everything from the wok/frying pan into a rice cooker pot, then add water and sesame oil, and mix well. Push the “cook rice” or “white rice” button and let the rice cooker cook the rice.

Once the light turns to “keep warm”, let it rest for another 15 minutes, then open the lid, add scallions, and fluff with a rice paddle/spatula.

Curry Chicken 

INGREDIENTS

• 2 pounds skinless, boneless chicken breast halves
• 2 teaspoons salt
• ½ cup cooking oil
• 1 ½ cups chopped onion
• 1 tablespoon minced garlic
• 1 ½ teaspoons minced fresh ginger root
• 1 tablespoon curry powder
  
• 1 teaspoon ground cumin
  
• 1 teaspoon ground turmeric
  
• 1 teaspoon ground coriander
  
• 1 teaspoon cayenne pepper
  
• 1 tablespoon water
  
• 1 (15 ounce) can crushed tomatoes
  
• 1 cup plain yogurt
  
• 1 tablespoon chopped fresh cilantro
  
• 1 teaspoon salt
• ½ cup water
• 1 teaspoon garam masala
  
• 1 tablespoon chopped fresh cilantro
  
• 1 tablespoon fresh lemon juice
  

DIRECTION

1) Sprinkle the chicken breasts with 2 teaspoons salt.

2) Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.

3) Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.

4) Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. Sprinkle with lemon juice to serve.