Speedy Rice Cooker Chicken Rice

For everyone of us who loves to cook too have lazy days when we just don't feel like labouring in the kitchen. Sometimes when I have too much too do, but still have to put food on the table, I will pick my speedy menus and one of it is this all time favourite, Chicken Rice in the rice cooker!

I used to cook Hainanese Chicken rice which has quite a few steps but taste wise is much better. However, my kids don't really complain if the same ingredients are there so mommy do cheat a little once in a while! :lol:

The rice cooker can be so versatile these days especially those labelled as Smart Cooker. You can bake, slow cook and do a whole lot more in it but they don't come cheap. For me, a rice cooker is just to cook rice :P

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I so love this speedy chicken rice recipe that I cook at least once a week! Limited ingredients but packed a punch :)

My 10 cups rice cooker was in the 'hospital' so I have to use my 5 cups rice cooker hence I can only cook 3 cups of rice with half of a medium chicken.

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Ingredients

• 3 cups Rice + Water


• ½ medium Chicken


• 2 Pandan leaves (screwpine)


• Ginger - thumb size (slightly smashed)


• 3 cloves garlic (slightly smashed with skin on) - optional


• 1 tbsp Chinese rice wine


• Salt to taste


• Sliced cucumber for garnishing

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Methods

1. Wash rice and fill with water per your regular white rice recipe (depending on your rice cooker) but remove about 2 tablespoon as the chicken meat will release juice into the rice.


2. Marinade chicken with some salt and Chinese rice wine.


3. Sprinkle some salt, add in the pandan leaves, ginger and garlic and mix inside the rice and cook per normal.


4. When the water starts to bubbles, place chicken piece on top of the bubbling rice, cover.


5. Once the rice is cooked, leave it for 10 more minutes before you remove the chicken pieces and stir the rice.


6. Chicken rice is ready to go with cucumber and vinaigrette chilies paste!

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Bamboo Charcoal Walnut Loaf

Black bread? Gosh! It is such a turn-off! Some of the reactions from friends when I first posted my first loaf of Bamboo Charcoal Loaf on my FB page. :lol:

Bamboo Charcoal bread is nothing new especially in Asia. I first tasted it a few years back in KL which I bought from Lavender Bakery in Pavilion. I fell in love with their Bamboo Charcoal Mochi bread instantly! These black gems don't come cheap! If I remember correctly, it cost RM3.40 a piece. It was so yummy that I must have it each time I am in KL.

Do you know that Bamboo Charcoal has some health properties? Though it don't look that appealing but it's functions is definitely what we need! Check it out here if you want to know more about this dark looking ingredient!

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So, my parents will be visiting (that was in March!) and I took the chance to ask them to look for the Bamboo Charcoal powder since I can't find it here in Melbourne. Well, probably I did not look hard enough. I did tried looking online but can't seems to find the food grade ones. Was lucky that a baking supplies shop near my parents' place sells it. It came in a few sizes but mom only bought the smallest bottle thinking I won't be using much. Guess what? I only baked twice and I've already used up half a bottle!

It took me a while before I decided to bake my first loaf and I was glad I did as it was really soft and fluffy and believe or not, the kids love it! I first got a recipe from here but find that it is too small to fit my bread tin so I went to modified the entire recipe and it turned out even better and I have a tall loaf! :D

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Ingredients

• 500 gm Bread flour


• 35 gm Cake flour


• 75 gm Sugar


• ¾ tsp Salt


• 8 gm Instant yeast


• 320 Warm milk


• 2 tsp Bamboo charcoal powder


• 50 gm Butter (room temperature)


• 30 gm Walnuts (break into small pieces)

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Methods

1. Pour warm milk and all dry ingredients into stand mixer bowl and using the hook attachment, knead all ingredient into soft dough on medium speed.


2. Add in butter chunks and let it knead till all butter are absorb into dough which takes about 5-7 minutes.


3. Let it continue to knead in the mixer for a further 5 minutes before you removed it onto a floured surface and knead with hands till smooth and shiny.


4. Flatten the dough and spread the walnut pieces and wrap it up and knead a further 5-7 minutes. Once done, shape the dough into a ball and let it proof in a greased plastic or glass bowl for 1-1.5 hours covered with a piece of wet cloth in a warm place. (Iused my heated oven for this since it is winter here)


5. Once the dough has doubled in size, removed from bowl and onto floured surface and punch the air out.


6. Divide dough into 2 or 3 equal portions. Roll with a rolling pin into a rectangular shape. Fold the right into the centre and press in to seal then fold the left into the centre of the right and seal it by pressing the dough.


7. Using the rolling pin, roll out again and make a roulette before putting into greased baking pan.


8. Spray some water on the surface and let proof for a second time for another hour. Spray again just before you bake it.


9. Bake in pre-heated oven of 200°C for the first 5 minutes and turn down to 160°C for another 25 minutes.


10. Removed from oven and let it cool for a few minutes before you removed it out from the tin and continue to cool on wire rack.