Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, juicy boiled chicken in a rice cooker. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Juicy Boiled Chicken in a Rice Cooker is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Juicy Boiled Chicken in a Rice Cooker is something that I have loved my entire life. They’re fine and they look fantastic.

Chicken Is Healthy, Versatile And Tasty, As Well As Being Popular With Kids. It's Easy To Understand Why Chicken Is A Family Favourite In Australia. Coat with honey, salt, and pepper, then place in rice cooker with the ※ ingredients. We hope you got benefit from reading it, now let's go back to juicy boiled chicken in a rice cooker recipe.

To begin with this particular recipe, we have to first prepare a few components. You can cook juicy boiled chicken in a rice cooker using 19 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Juicy Boiled Chicken in a Rice Cooker:

1. Make ready 1 Chicken breast
2. Prepare 1/2 tsp Honey
3. Take 1 Salt and pepper
4. Get 1 thumb's worth ※ Grated ginger
5. Prepare 1 tbsp ※ Sake
6. Make ready 1 tsp ※ Chinese chicken stock powder
7. Take 1 ※ Green section of green onion or scallion
8. Take 400 ml ※ Water
9. Take 2 tsp For the sauce:
10. Prepare 1 tbsp Sesame oil
11. Prepare 1 tbsp Finely chopped green onion
12. Prepare 1 tbsp Minced ginger
13. Make ready 1 tbsp Nori seaweed tsukudani paste
14. Prepare 1 tbsp Soy sauce malt
15. Get 1 Salt and pepper
16. Make ready 2 tsp For the soup:
17. Make ready 1 Green onion or scallion
18. Prepare 1 Egg
19. Make ready 2 tsp Vinegar

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Instructions to make Juicy Boiled Chicken in a Rice Cooker:

1. Remove the skin and fat from the chicken breast. Coat with honey, salt, and pepper, then place in rice cooker with the ※ ingredients.
2. Set the rice cooker to the poached egg setting (75 to 80°C) for 40 minutes, then press start. The photo shows 2 fillets; when cooking two, use the same amount of ingredients as for 1 fillet.
3. The Queen of Recipes show only allowed enough time to cook for 30 minutes, but please allow 40 minutes. If you are worried that may be too short, cook for 50 minutes.
4. When it's done cooking, transfer it to a sealable container, broth and all, and cool. This will make the breast even juicier. The chicken can be stored for up to 4 days in the refrigerator.
5. I featured this recipe on a Japanese TV show, but due to time constraints, I had to separate the chicken breast when it had finished cooking, but I recommend allowing it to cool with the broth.
6. To make the sauce: Heat sesame oil in a frying pan, sauté the green onions and ginger until aromatic, then add the rest of the sauce ingredients.
7. If you wish, you can add wasabi (not listed) to give a different flavor.
8. To make the soup: After eating the chicken breast, transfer the broth to a sauce pan, boil, and skim off the scum. Add green onions, bring to a boil, then turn off the heat and add a beaten egg and vinegar.
9. Another tasty way to serve this dish is to slice the chicken against the fibers, and serve it as chicken ham.
10. I also recommend trying it with a sauce made from a combination of sesame dressing, kimchi, and sesame oil. Or, try it with a dressing made from ponzu and shiso.

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