RICE COOKER CHICKEN

 *RICE COOKER CHICKEN*

Easy-peasy chicken for your busy day. (Serves 4)

1. Choose a free range chicken of abt 1.5-1.7kg. Chop off head and legs.

2. Marinade chicken with sea salt, 2 tbsp light soya sauce and 2 tbspn ginger juice for about 3 hrs.

3. Rub skin of chicken with extra 1 tbsp light soya sauce and 1/2 tspn dark soya sauce

4. Add in a small piece of cinnamon, 2 star anise, a teaspoon of szechuan peppercorns and 3 cloves of crushed garlic into the rice cooker.

5. Put a bunch of spring onions and a piece of crushed ginger into cavity of chicken. Place chicken into rice cooker and drizzle about 1/3 cup of chinese rice wine (or sherry) over chicken. Include d liquid of marinade too and 1/2 cup water. Turn on rice cooker.

6. After rice cooker has switched off, turn it on again after 10 minutes. Leave to stand for a further 10 minutes after it has switched off.

7. Remove and cover wrapped with aluminium foil while leave to cool slightly before chopping into pieces. Reserve the sauce for serving later.

8. Drizzle sauce on chopped chic before serving and garnish with coriander leaves.