Crispy Shallot Chicken Rice (Electric Cooker Version)

Ingredients

• 1 片 boneless chicken thigh (Rinse; the original source does not specify the size, estimated to be approximately one large piece)
• salt (For marinating the chicken, to taste)
• white pepper (For marinating the chicken, to taste)
• 1 小匙 grated ginger (For marinating the chicken)
• 1 小匙 soy sauce (For marinating the chicken)
• 1 瓶蓋 rice wine (For marinating the chicken, approximately one bottle capful)
• shallots (Thinly sliced; for making crispy shallot oil, as needed)
• cooking oil (Add enough to partially cover the shallots; the original source does not specify an exact amount)
• 2 杯 white rice (Rinse and drain)
• water (For the rice, approximately 0.8 times the volume of the rice; additionally, 2 cups of water for the electric cooker's outer pot and 0.5 cup for the second cooking cycle)
• salt (For seasoning the rice, to taste)
• 1 小匙 soy sauce (For seasoning the rice)
• ginger slices (Mix into the rice with the scallion sections and place under the chicken, as needed)
• scallions (Some cut into sections for steaming and some sliced into scallions for the scallion salt sauce, as needed)
• 1 小匙 grated ginger (For the scallion salt sauce)
• 1 小匙 salt (For the scallion salt sauce)
• crispy shallot oil (Made from shallots and cooking oil; used in the scallion salt sauce and drizzled over the finished chicken rice)

Steps

1. 1

   Add salt, white pepper, grated ginger, 1 tsp soy sauce, and 1 bottle capful of rice wine to the boneless chicken thigh. Massage to combine evenly and marinate for 10 minutes.

2. 2

   Thinly slice the shallots and drain thoroughly. Place them in a heatproof container and add enough cooking oil to partially cover them. Do not cover the container. Microwave at 600W on low power for 2 minutes to make crispy shallot oil.

3. 3

   Place the sliced scallions, 1 tsp grated ginger, and 1 tsp salt in a bowl. Pour in the crispy shallot oil and mix well to make the scallion salt sauce.

4. 4

   Rinse and drain the white rice. Place it in a heatproof steaming container and add water equal to approximately 0.8 times the volume of the rice, along with salt, 1 tsp soy sauce, ginger slices, and scallion sections. Mix well.

5. 5

   Line the bottom of the steaming tray or rice container with scallion sections and ginger slices, then place the marinated chicken thigh on top.

6. 6

   Add 2 cups of water to the outer pot of the electric cooker. Place the container holding the rice and chicken inside, cover, and press the cook button.

7. 7

   When the cooker switches to the keep-warm setting, remove the chicken thigh. Add 0.5 cup of water to the outer pot, then press the cook button again to continue steaming the rice until fully cooked.

8. 8

   Place the removed chicken thigh on a cutting board and cut it into bite-sized pieces.

9. 9

   Once the rice is fully cooked, remove the scallion and ginger slices. Fluff the rice with a rice paddle so that every grain is evenly coated with the fragrant oil.

10. 10

    Serve the rice in a bowl and use a rice paddle to flatten the surface. Arrange the sliced chicken thigh on top, drizzle with the scallion salt sauce, and add a spoonful of golden crispy shallots before serving.

Notes

The original source does not clearly specify the size of the chicken thigh or the exact amounts of shallots and cooking oil; the quantities above are estimates based on common household portions. When microwaving the crispy shallot oil, always use a heatproof container and do not cover it.

Nutrition per serving

• main
• Taiwanese-style
• one-pot
• rice
• chicken
• electric-cooker
• microwave
• no-stovetop