Ingredients
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1 tbsp vegetable oil
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4 garlic clovesminced
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1 tbs pfinely chopped ginger
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300g jasmine ricerinsed
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450ml chicken stock
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4 skin-onbone-in chicken thighs
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1 tsp salt
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1 tbsp sesame oil
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1 tbsp light soy sauce
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2 tsp fish sauce
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1 tbsp lime juice
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1 red chillifinely chopped
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2 spring onionsfinely sliced
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cucumber slicesto serve
Directions
This simplified one-pot version of the beloved Singaporean dish is made entirely in the rice cooker. Tender chicken thighs cook directly on top of fragrant garlic-ginger rice, with all the traditional flavour and none of the fuss.
Ingredients
| 1 tbsp vegetable oil | |
| 4 garlic cloves | |
| 1 tbs pfinely chopped ginger | |
| 300g jasmine rice | |
| 450ml chicken stock | |
| 4 skin-on | |
| 1 tsp salt | |
| 1 tbsp sesame oil | |
| 1 tbsp light soy sauce | |
| 2 tsp fish sauce | |
| 1 tbsp lime juice | |
| 1 red chilli | |
| 2 spring onions | |
| cucumber slices |
Steps
|
1
|
Select the Panasonic Rice Cooker’s White Rice setting, press Start, and allow the inner pot to heat for 2–3 minutes. Add the vegetable oil, then stir in the garlic and ginger and cook with the lid open for 2 minutes until fragrant. |
|
2
|
Add the rinsed jasmine rice and stir well to coat in the aromatics. |
|
3
|
Pour in the chicken stock. Season the chicken thighs with salt and place them skin-side up directly on top of the rice. Close the lid and allow the White Rice cycle to complete. |
|
4
|
Once the program finishes, leave the rice cooker on Keep Warm for 10 minutes to rest. |
|
5
|
Meanwhile, mix sesame oil, soy sauce, fish sauce, lime juice, chilli, and spring onions in a small bowl to make the dipping sauce. |
|
6
|
Remove the chicken, fluff the rice, and serve together with cucumber slices and dipping sauce. |
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