Rice Cooker Chicken Veggie Stew
Rice Cooker Chicken Veggie Stew. Just toss everything into your rice cooker and let it do the magic.
Juicy chicken, tender veggies, and rich umami flavour in one comforting pot!
Juicy chicken, tender veggies, and rich umami flavour in one comforting pot!
Ingredients:
2 Chicken thigh (boneless, cut into chunks)
½ tsp salt
White pepper
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp Shao Xing wine
½ tbsp sesame oil
2 tbsp OKI Premium Sunflower Oil
3 cloves garlic
½ onion
Carrots
Cabbage
Enoki mushroom
½ tsp salt
White pepper
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp Shao Xing wine
½ tbsp sesame oil
2 tbsp OKI Premium Sunflower Oil
3 cloves garlic
½ onion
Carrots
Cabbage
Enoki mushroom
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OKI Premium Sunflower OilCooking Instructions
1. Marinate the chicken with salt, white pepper, soy sauce, oyster sauce, Shao Xing wine, sesame oil, 1 tablespoon of OKI Premium Sunflower Oil and minced garlic. Let sit for 15 minutes.
2. Add OKI Premium Sunflower Oil in the rice cooker, then layer with onion, carrot, cabbage, enoki mushroom, marinated chicken, and lastly layer with another layer of cabbage. Press the “Cook Rice” function.
3. In the last 5 minutes, open the lid, stir everything gently, and continue cooking. Serve hot and enjoy.
2. Add OKI Premium Sunflower Oil in the rice cooker, then layer with onion, carrot, cabbage, enoki mushroom, marinated chicken, and lastly layer with another layer of cabbage. Press the “Cook Rice” function.
3. In the last 5 minutes, open the lid, stir everything gently, and continue cooking. Serve hot and enjoy.
