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Wednesday, 17 February 2016

Rice Cooker Orange Honey Chicken 电饭锅蜜汁柑皮鸡


I made some candied mandarin orange peels a few days ago. Since then I've been thinking of how to make good use of this yummy treat, besides munching it like candy. 
I modified my rice cooker char siew recipe to fit in the candied orange peels. The peels released the orange scent to the honey glaze that coated the entire chicken thigh. No bitter taste as the peels have been treated during the candy making process. Drizzled some lemon juice at the finish to give some tangy taste to the honey sauce. 
An easily prepared dish done mainly in a rice cooker :)

Click the link below for the candied mandarin orange peel recipe :


Yield: 4 adult servings

Ingredients 
4 chicken thighs

Marinades
1 tbsp Hoisin sauce
2 tbsp sweet chilli sauce 
2 tbsp rice wine
1 tbsp low salt light soya sauce
1/8 tsp dark soya sauce, for colour 
2 tbsp raw sugar
1 tsp dark brown sugar
1 tbsp honey
100ml water

1 tbsp onion, julienned
1 slice ginger
1 clove garlic, crushed with skin on
5g candied orange peels

25g rock sugar

1 tbsp lemon juice, to be added at the end of cooking

材料:
4块 鸡腿

调味酱
1 大匙 海鲜酱
2 大匙 甜辣椒酱
2 大匙 花雕酒
1 大匙 低盐酱油
1/8 小匙 黑酱油 
1 大匙 黄砂糖
1 小匙 黑糖
1 大匙 蜜糖
5g 糖渍柑皮
1片 姜
1大匙 大葱头,切丝
1 瓣 带衣蒜头,拍扁
100ml 水

25g 冰糖

1 大匙 柠檬汁,收汁后才加入



Direction
1. Clean and trim the chicken thighs of excess fat.


2. Add all the marinades, except the rock sugar and lemon juice, to the thighs in a mixing bowl. Mix with your hand for about 1 to 2 minutes.



3. Cover with cling wrap, and let the thighs marinate for at least one hour, or overnight in the fridge.


4. Pour all the ingredients, including the rock sugar, into a rice cooker.
Keep the skin side facing up.


Cover the lid and start the rice cooking process.


5. Stir the ingredients after 20 minutes into cooking. Regular stirring will give a more even heating and coating to the meat.




When the liquid ingredients are thickening up, give the meat more regular stirrings. 

At the end of the cooking, the meat will be coated with a thick coat of sauce.

When the cooking process ends, add in the lemon juice.

This step is optional 
6. If you prefer a drier glaze over the skin, you can opt to bake them in an oven toaster.
Transfer the thighs out of the pot to a tray lined with parchment paper.


7. Bake the thighs at 180 degree Celsius for about 5 to 10 minutes in a preheated toaster oven. The high heat will caramelize the sugar in the glaze.


End of baking. Serve warm with steamed rice :)



8. If you want some gravy, just add some water to a small portion of the leftover glaze/sauce. The sauce has a high content of sugar, it's advisable not to consume too much :)




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