Simple Way to Prepare Thomas Keller Juicy Boiled Chicken in a Rice Cooker

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, juicy boiled chicken in a rice cooker. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Juicy Boiled Chicken in a Rice Cooker is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. Juicy Boiled Chicken in a Rice Cooker is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. You can cook juicy boiled chicken in a rice cooker using 19 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Juicy Boiled Chicken in a Rice Cooker:

1. Get Chicken breast
2. Make ready Honey
3. Make ready Salt and pepper
4. Take thumb's worth ※ Grated ginger
5. Make ready ※ Sake
6. Get ※ Chinese chicken stock powder
7. Take ※ Green section of green onion or scallion
8. Prepare ※ Water
9. Take For the sauce:
10. Get Sesame oil
11. Prepare Finely chopped green onion
12. Get Minced ginger
13. Get Nori seaweed tsukudani paste
14. Prepare Soy sauce malt
15. Prepare Salt and pepper
16. Take For the soup:
17. Get Green onion or scallion
18. Prepare Egg
19. Make ready Vinegar

Steps to make Juicy Boiled Chicken in a Rice Cooker:

1. Remove the skin and fat from the chicken breast. Coat with honey, salt, and pepper, then place in rice cooker with the ※ ingredients.
2. Set the rice cooker to the poached egg setting (75 to 80°C) for 40 minutes, then press start. The photo shows 2 fillets; when cooking two, use the same amount of ingredients as for 1 fillet.
3. The Queen of Recipes show only allowed enough time to cook for 30 minutes, but please allow 40 minutes. If you are worried that may be too short, cook for 50 minutes.
4. When it's done cooking, transfer it to a sealable container, broth and all, and cool. This will make the breast even juicier. The chicken can be stored for up to 4 days in the refrigerator.
5. I featured this recipe on a Japanese TV show, but due to time constraints, I had to separate the chicken breast when it had finished cooking, but I recommend allowing it to cool with the broth.
6. To make the sauce: Heat sesame oil in a frying pan, sauté the green onions and ginger until aromatic, then add the rest of the sauce ingredients.
7. If you wish, you can add wasabi (not listed) to give a different flavor.
8. To make the soup: After eating the chicken breast, transfer the broth to a sauce pan, boil, and skim off the scum. Add green onions, bring to a boil, then turn off the heat and add a beaten egg and vinegar.
9. Another tasty way to serve this dish is to slice the chicken against the fibers, and serve it as chicken ham.
10. I also recommend trying it with a sauce made from a combination of sesame dressing, kimchi, and sesame oil. Or, try it with a dressing made from ponzu and shiso.

So that is going to wrap this up for this exceptional food juicy boiled chicken in a rice cooker recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!