Chicken rice
This "Chicken Thigh Rice" marinates boneless chicken thighs with scallion, ginger, soy sauce, dark soy sauce, cooking wine, sugar and a little oil, then puts them into a pot with washed rice, adds water to cover the rice, and cooks them in one click. The rice absorbs the sauce and chicken aroma, and each grain has a warm, salty and sweet taste. The chicken is tender and juicy; the fragrance of scallion and ginger is looming in the heat, adding layers. The whole thing is done in one pot, saving time and effort, and full of homely flavor, but you need to reserve about half an hour for marinating, and the ratio of water and marinade must be properly controlled to avoid the rice being too wet or the chicken being too salty/slightly dry.
Ingredients
- 400 gram chicken
- 360g rice
- One green onion
- Two slices of ginger
- 10 ml soy sauce
- 5 ml cooking wine
- 8 ml dark soy sauce
- 2 grams of salt
- Sugar 2g
- 2 ml cooking oil
Steps
- Cut the smallest part of the chicken leg
- Cut the thinnest part of the chicken legs
- Deboning
- Make a few cuts on the thick areas of the chicken
- Add the white part of the scallion to the chicken thigh
- Add salt, dark soy sauce, cooking wine, light soy sauce, sugar and cooking oil to the chicken thigh and mix well.
- Marinate for half an hour
- Washing rice
- After marinating for half an hour, spread the chicken legs over the rice and the remaining onions
- Drizzle the rest of the seasoning into the rice
- Add water until the rice is covered
- Press the cooking button
- Finish
Languages
Hühnchen mit Reis - Deutsch (German) versionChicken rice - English version
Arroz con pollo - Española (Spanish) version
Riz au poulet - Français (French) version
Nasi ayam - Bahasa Indonesia (Indonesian) version
Riso al pollo - Italiana (Italian) version
雞髀飯 - 日本語 (Japanese) version
雞髀飯 - 한국인 (Korean) version
ข้าวมันไก่ - แบบไทย (Thai) version
鸡肉饭 - 简体中文 (Simplified Chinese) version