Rice Cooker Chicken

Quick and dirty rice cooker chicken.

Source: Andy Hearnden (Andy Cooks)

Serves 2

Ingredients

• 1 cup basmati rice
• 1 cup chicken stock
• 2 chicken thighs or breasts
• 4 spring onions, chopped
• 4 cloves garlic, minced
• 1/2 tsp MSG (Amorat is a good alternative)
• 1 thumb-sized piece of garlic, peeled and minced
• a good splash of dark soy sauce
• a shake of furikake
• sesame oil
• mayonnaise
• sriracha

Method

1. Wash the rice three times, or until the water starts to look clear.
2. Put the rice, stock, spring onions, garlic, ginger, MSG and soy sauce into the rice cookre pot.
3. Drizzle both sides of the chicken with sesame oil and season with salt and pepper.
4. Place the chicken in the pot with the rest of the ingredients.
5. Switch on the rice cooker and set it to ‘long grain’
6. When the rice is cooked, remove the chicken and allow it to rest for a minute.
7. Spoon the rice into two bowls; roughly slice the chicken and place it on top.
8. Finish with chopped spring onions, mayonnaise, sriracha and furikake.