Baked Chicken with Peach in Rice Cooker


Baked Chicken with Peach in Rice Cooker

The chicken is tender and smooth, and every bite is full of the unique coconut aroma of the ginseng. The two delicious flavors are intertwined and will be snatched up as soon as they are served. The method is also super simple and does not require superb cooking skills. First, marinate the chicken, then put the soaked ginseng and chicken into the rice cooker, press the switch and wait. No need to watch in the middle, it is easy to get it done, even a kitchen novice can easily serve delicious dishes.

Ingredients

Steps

  1. Remove fishy smell from ginseng: Dried ginseng may have a slight astringent taste. Soak it for 30 minutes and then rinse it before use.
    Remove fishy smell from ginseng: Dried ginseng may have a slight astringent taste. Soak it for 30 minutes and then rinse it before use.
  2. Wash the chicken, drain and set aside.
    Wash the chicken, drain and set aside.
  3. Marinate the chicken: Add soy sauce, ginger, scallions, dark soy sauce, cooking wine, oyster sauce, sugar and starch to the chicken pieces, mix well, and finally pour 1 tablespoon of cooking oil to lock in moisture. Marinate for 20 minutes (can be refrigerated overnight for better flavor).
    Marinate the chicken: Add soy sauce, ginger, scallions, dark soy sauce, cooking wine, oyster sauce, sugar and starch to the chicken pieces, mix well, and finally pour 1 tablespoon of cooking oil to lock in moisture. Marinate for 20 minutes (can be refrigerated overnight for better flavor). Marinate the chicken: Add soy sauce, ginger, scallions, dark soy sauce, cooking wine, oyster sauce, sugar and starch to the chicken pieces, mix well, and finally pour 1 tablespoon of cooking oil to lock in moisture. Marinate for 20 minutes (can be refrigerated overnight for better flavor). Marinate the chicken: Add soy sauce, ginger, scallions, dark soy sauce, cooking wine, oyster sauce, sugar and starch to the chicken pieces, mix well, and finally pour 1 tablespoon of cooking oil to lock in moisture. Marinate for 20 minutes (can be refrigerated overnight for better flavor). Marinate the chicken: Add soy sauce, ginger, scallions, dark soy sauce, cooking wine, oyster sauce, sugar and starch to the chicken pieces, mix well, and finally pour 1 tablespoon of cooking oil to lock in moisture. Marinate for 20 minutes (can be refrigerated overnight for better flavor). Marinate the chicken: Add soy sauce, ginger, scallions, dark soy sauce, cooking wine, oyster sauce, sugar and starch to the chicken pieces, mix well, and finally pour 1 tablespoon of cooking oil to lock in moisture. Marinate for 20 minutes (can be refrigerated overnight for better flavor).
  4. Spray a thin layer of oil in the rice cooker, start the "cooking" mode to preheat, and add shredded onions and ginger slices.
    Spray a thin layer of oil in the rice cooker, start the
  5. Then add the processed ginseng.
    Then add the processed ginseng.
  6. Pour the chicken into the rice cooker, add the marinade and press the cooking button.
    Pour the chicken into the rice cooker, add the marinade and press the cooking button. Pour the chicken into the rice cooker, add the marinade and press the cooking button.
Languages
Gebackenes Hähnchen mit Pfirsich im Reiskocher - Deutsch (German) version
Baked Chicken with Peach in Rice Cooker - English version
Pollo al horno con melocotón en olla arrocera - Española (Spanish) version
Poulet au four avec pêche au cuiseur à riz - Français (French) version
Ayam Panggang dengan Persik di Rice Cooker - Bahasa Indonesia (Indonesian) version
Pollo al forno con pesca nella pentola di riso - Italiana (Italian) version
炊飯器で作る桃入りチキンの焼き物 - 日本語 (Japanese) version
밥솥에 구운 복숭아 치킨 - 한국인 (Korean) version
ไก่อบพีชในหม้อหุงข้าว - แบบไทย (Thai) version
五指毛桃電飯煲焗雞 - 香港繁體中文 (Traditional Chinese - Hong Kong) version