Recipe by Demandy
From mareeplane from Yahoo's ricecookerrecipes group. I haven't tried this yet.
Top Review by Kitchen Kozy
This was a nice recipe. I was looking for something simple to do with turkey leftovers, and decided on this. We found the seasoning to be very light -- even though the onion, garlic and ginger smelled amazing when it was frying in sesame oil, once the rice was cooked in it, the flavor ended up being a bit bland. I ended up adding a bit of extra sesame oil when I mixed it all up at the end, but my husband and oldest son added some peanut sauce on top of that because they still found it too bland. I think this would be nice with some veggies mixed in as well. Maybe some frozen peas or something. I should add that I made it on the stove top instead of a rice cooker, because ours is broken, and that worked just fine.
- 2 tablespoons peanut oil
- 1 teaspoon sesame oil
- 1 tablespoon finely grated fresh ginger
- 2 garlic cloves, peeled and crushed
- 2 onions, peeled and finely sliced
- 450 ml short-grain rice (2.5 Rice Master measuring cups)
- 2 cups chopped cooked chicken
- 1⁄4 cup chopped shallot
- 2 tablespoons toasted sesame seeds
- 3 cups chicken stock
Directions See How It's Made
- Place peanut and sesame oils into the inner cooking bowl and press the lever to "cook" mode. Heat for 1 minute Stir in ginger, garlic and onions. Cook for 2 minutes Add washed rice, cook for 1 min, sitrring constantly. Pour in chicken stock and cook, covered until rice cooker switches to the "warm" mode.
- Gently toss through chicken, shallots and sesame seeds. Replace glass lid and stand for 10 mins on the 'warm' mode before serving.