One day, while Polly and I were browsing through some Chinese magazines looking for the recipe for Ma Lai Ko (unfortunately we cant find it, if someone out there has a tested recipe, please share), we came across this interesting recipe, Rice Cooker Soy Sauce Chicken. The name caught my attention and I asked Polly to translate the recipe for me to try it out.
I had a rice cooker which has been put away for a long time as the non-stick pot does not behave as it should be. Every time I cooked rice with it, I lost about one bowl of rice as they stick to the bottom. Since then, I have been cooking my rice on the stove.
When I saw the recipe, my long abandon rice cooker came to my mine. At least, I can make use of it for this dish.
The Rice Cooker Soy Sauce Chicken turned out to be pretty good. The caramalized sauce is great to go with steamed rice. Arkensen and Nanzaro love this dish.
- 1 whole chicken or 3 chicken legs
- 1 tablespoon dark soy sauce
- 2 tablespoons Rose Wine
- 3 tablespoons sugar (recommend to reduce to 2 tablespoons)
- 8 tablespoons steam fish sauce (recommend to use 5 tablespoons steam fish sauce + 3 tablespoons water)
I find that the original sauce is too salty. I will try out my recommendation the next time I make this.
The recipe is very simple. Wash and pat dry the chicken.
Place all ingredients into the rice cooker, cover and bring to a boil. Turn the chicken every 15 minutes, twice.