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2 cups jasmine rice
2 spring onions (scallions), trimmed, cut in half
3 slices ginger, skin-on
2 garlic cloves, finely chopped
2½ cups chicken stock
4 chicken drumsticks
4 small skin-on boneless chicken thigh fillets
sambal oelek, to serve
sliced cucumber, to serve
Spring onion sauce:
1 cup finely sliced spring onions (scallions)
1 tsp sea salt
4 tbsp vegetable oil
2 tsp sesame oil
Place the rice, spring onion, ginger, garlic and chicken stock in the bowl of a rice cooker. Nestle the chicken pieces into the rice. Close the lid and select the Automatic setting on the rice cooker, then press Start. Leave until the rice cooker automatic function finishes and the rice and chicken are cooked through.
For the spring onion sauce, use a mortar and pestle to bruise the spring onion and salt until it forms a rough paste. Place the vegetable oil and sesame oil in a small saucepan over high heat. Heat until a chopstick or wooden spoon placed in to the oil sizzles. Then carefully pour the hot oil over the spring onion paste. Stir until combined. Spoon out into a small serving bowl or dish.
To serve, transfer the chicken to a chopping board. Slice the thigh pieces. Serve with the rice, spring onion sauce, sambal oelek and cucumber.
– We made this dish using the Panasonic 10-cup Rice & Multi Cooker SR-CN188WST.
– Sambal oelek is a spicy paste made from fresh red chillies. It’s available from the Asian aisle of most supermarkets or from an Asian grocer.
Easy and delicious
Very easy and delicious recipe. Next time I will steam some Asian greens to serve with.
Great recipe
I was amazed at the moistness of the chicken – first time I have ever been able to achieve this result in broth.
Relatively simple recipe – succulent chicken, wonderfully tasty broth, rice and condiments tasty – really lovely dish.
Just simply amazing
This recipe from Marion is one of the easiest menu to cook ever and also extremely yummy. Thank you, Marion that you have worked on this simplified recipe for us all. Love your works. <3