A great rice cooker meal, simple and full of flavour!
Heat a large Sauté Pan over high heat. When hot, add in the oil, garlic, ginger and onion. Sauté for 2 minutes, or until onions soften slightly.
Add in the diced chicken. Do not stir for the first 2 minutes, to allow the chicken and onions to caramelize slightly. After 2 minutes, stir the chicken and continue to cook for another 3-4 minutes. If the chicken isn’t cooked yet, do not worry. Remove from the heat.
Place the rice in the bowl of a rice cooker and wash the rice 3-4 times with cold water until the water runs clear. Pour in 3 ½ cups of water. Season with a generous amount of salt. Add in the carrots, sugar, cumin, dried red chilies, and Sichuan peppercorns. Tip in the chicken mixture, close the cover and press cook on the rice cooker.
When done, allow the rice to rest for 10-15 minutes before serving. Garnish with the cilantro on top.
Traditionally made with lamb, this chicken version is just as flavourful and easier on the budget!
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