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 :

http://mymindpatch.blogspot.sg/2016/02/candied-mandarin-peel.html

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 :)

Rice Cooker Spicy Lemon Mid Wings

A slightly sweet and tangy chicken mid wings dish with tinge of lemon scent done in a rice cooker using standard rice cooking function. 

This is a low salt recipe ;)

Yield: about 24 pcs mid-wings

Ingredients 

1 kg frozen chicken mid-wings, thawed

Marinades

1/4 tsp salt

1 tbsp rice wine

1 tsp light soya sauce

1/2 tsp dark soya sauce

2 tbsp oyster sauce

Condiments

50g rock sugar

1 tbsp dark brown sugar

1 tbsp sweet chili sauce

1 slice ginger

3 slices lemon 

50g water

1 tsp lemon juice, to be added before serving.

Direction

1. Rinse and drain thawed chicken wings. Add the marinades and mix well using your hand. Rest for about 15 minutes.

2. Pour the marinated chicken wings into the rice cooker and mix well with the condiments.

3. Select the "standard cook" function and start the cooking process.

4. Give the ingredients a quick stir after about 20 minutes into cooking. Thereafter, give the ingredients a stir after every 5 to 10 minutes.

Stir more regularly when the sauce becomes thicker. 

You can stop the cooking process earlier, if you prefer to have a little gravy to the dish.

5. Transfer the chicken mid wings  to a plate.

6. Squeeze a little lemon juice over the mid wings just before serving. Enjoy with warm rice :P

Rice Cooker Soya Sauce Chicken Mid Wings

This is an easy to prepare lightly sweetened soya sauce chicken mid wings recipe prepared using the Philips Avance rice cooker. The meat came out loose from the bone easily. A yummy dish to enjoy with a plate of warm rice drizzled with the aromatic soya sauce gravy :)

Yield: 4 adult portions

Ingredients 

1 kg frozen mid wings, thawed

Marinating ingredients 

5 slices ginger

5 cloves garlic, crushed with skin on

1/2 tsp salt

1/2 tsp black pepper powder

3 tbsp oyster sauce

1 tbsp rice wine

1 tbsp sesame oil

2 tbsp dark brown sugar

1 tbsp honey 

1 tsp dark soya sauce

100g water

Direction

1. Rinse thawed mid wings.

2. Add in all the marinade and mix well with your hand. Sealed with food wrap and marinate for at least 30 minutes.

3. Pour the marinated ingredients into the inner pot of a rice cooker.

4. Close the lid, select "standard rice" function and starts the cooking process.

This will take about 45 minutes.

5. Give the ingredients a stir after about 20 minutes to ensure even cooking and coating. Thereafter, stirring every 5 to 10 minutes, until the gravy thickens.

6. If you want to keep the chicken wings with a little gravy, you may terminate the cooking process before the cooking process ends. 

7. Enjoy the wings with warm rice :)

Rice Cooker Chicken Vegetable Stew

The new generation rice cooker is able to do more than rice cooking. With good temperature control and timer, it can work like a pressure cooker to cook food to soft, yet retaining its form and moisture. The Philips Avance rice cooker has a thick base inner pot which works like a couldron, good in retaining heat and keeping temperature constant.

By utilizing the soup functions of the rice cooker, it can help to free up your stove by taking care of slow-cooking dishes :)

Yield: 3 adult servings

Ingredients 

3 chicken thighs

5 button mushrooms

1 russet potato

1 carrot, peeled & cut into chunks

2 large size tomatoes

16cm celery stalk , peeled & sliced

1 yellow onion, peeled, cut into strips 

1 slice ginger 

3 cloves garlic, sliced

2 tsp raw sugar

1 tsp light soya sauce, low salt

Condiments

1 tbsp tomato paste

1 tbsp dark brown sugar

Salt

Pepper

Seasoning powder

Garnishing 

A few twigs of coriander leaves

Direction

1. Peel and cut potato into 2cm-cubes. Rinse and soak with salt water for about 15 minutes.

2. Roast button mushroom in oven toaster at 150 degree Celsius for 10 minutes to bring out the aroma of the mushroom.

3. Peel and cut tomato into chunks.

4. Rinse and pat dry chicken thighs. Coat with a little salt and black pepper.

5. In a medium hot pot, pour in about 1  tsp olive oil. Wait for the oil to become hot, add in ginger and garlic to fry till frangrant. Then add in the onion to fry till soften.

6. Add in raw sugar, follow by light soya sauce, and wait for them to bubble.

7. Add in the thighs and let them cook till the meat turn slightly whitish., 

8. Drain away the salt water, and add the potato chunks into the pot. Let the ingredients cook for about 2 minutes.

9. Add in the roasted button mushrooms celery slice, and tomato chunks. Stir-fry for about 2 ~ 3 minutes at medium heat. 

10. Pour hot water to cover about 1/2 of the height of the ingredients in the pot. Cover with a lid and wait for the ingredients to boil.

11. When the water starts to boil, off the heat and transfer the hot content to a rice cooker. Select "soup function" and 1-hour cooking time. Close the lid and start the slow-cooking process.

Or, 

You can continue to let the ingredients simmer at low heat in the pot for 1 hour.

12. When the rice cooker "beep" indicating the completion of the cooking process, open the lid and add in the tomato paste, dark brown sugar, salt, black pepper powder and seasoning powder according to your prefer taste. 

Close the lid and let the content simmer for 30 to 60 minutes using the remnant heat of the rice cooker.

After 1 hour of simmering ...

10. Transfer the stew out into another pot, and garnish it with coriander leaves. 

Serve with warm rice. Enjoy :)