Note to self ... large whole chicken in small little rice cooker doesn't work too well.
I've got an easy bake chicken recipe from one of my aunts from way back. Just dry rub this ginger spice powder all over a chicken with some salt and pepper (both in and outside of the bird). Sit it in the rice cooker and push the button. Presto! The chicken's done all juicy and tender a couple of button pops later. I don't know what the magical thing is, but it works every time.
So ... I haven't made that in a number of years and was craving it the other night. Stuck the thing in my one and only rice cooker, which happens to be this tiny little thing (4 cups, I think). Well ... it took a few more than just the two button pops to get the thing cooked, which is kind of a pain. Must remember to use parts next time.
Either way, the result was yummy.
Well ... gotta go. I bought some "breakfast steaks" the other day and wanted to play around and see if I can make a masala dish out of it.
Weather's getting a bit cooler and I'm dreaming about all these hearty comfort-food type dishes. Busting out the crockpot sounds mighty good right now.
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Oh oh... my mum has the same recipe, except it is for the microwave. This is "yim kok gai" right?
ReplyDeleteAll she does is rub on the spice, cover with a microwave-baking bag (kind of like a clear plastic bag but have pores), stick the chicken on a stand, and set the microwave to high for... *oops forgot how long, maybe around 7-10 mins*, then take off the bag and go for another few minutes (to get the skin crisp).
So easy, and so yummy (oh no, now I have ruined her secret... oh wait I didn't have the time hor... haa haa)
my aunt calls it "sa guang gai" something to do with ginger chicken, have no idea what sand has to do with it.
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