電飯煲豆醬焗雞

A delicious and easy rice cooker chicken recipe. Super convenient method in cooking up a meal for busy people. Simply throw in the whole chicken or chicken pieces (thighs, legs, wings, breasts) in to a rice cooker and go about your day. Come back and it's ready to eat.

Video demonstrates how to cut up a whole chicken, traditional Chinese Restaurant Style. Mrs. Yung use to help at the Chinese BBQ station, at her own restaurant back in Hong Kong. Her tip in cutting up a chicken through bones, is to make sure on having a very sharp and heavy knife (traditional Chinese kitchen knife).

Ingredients:

3 lb chicken
1 oz coriander
4 slices of ginger 
4 stalks of green onion cut into sections
1 diced shallots 
½ cup chicken broth

Marinade Ingredients:

3 tsp Puning Bean paste 
1 tsp oyster sauce 
1 ½ tsp sesame butter 
1 ½ tsp white sugar 
⅓ tsp dark soy sauce 
¼ tsp table salt 
2 tsp Chinese cooking wine (or substitute with dry sherry)
½ tsp sesame oil
½ tsp chicken bullion

Method:

1. Mix marinade ingredients together. Rub marinade evenly in and outside of the chicken. Stuff half the portions of  ginger slices and green onions inside the chicken. Let sit for about 1 hour.

2. Place coriander,   remaining green onions and ginger at the bottom of the rice cooker. Add chicken. Pour the rest of the marinade along with the chicken broth into the rice cooker. Simply turn on the rice cooker and wait for the cooker to finish. When done, let the chicken sit inside for about 5-10 minutes. Remove the chicken from the cooker and save the sauce.

3. Cut the chicken into pieces, pour on the sauce and serve.

這個用雞作的簡易主菜，最適宜你與家人和朋友分享。如果電飯煲不夠大，亦可嘗試用雞腿或雞胸肉代替。

材料:

雞1隻約3磅
芫茜1安士
薑4片
䓤4條切段
乾䓤1粒切茸
½ 杯 上湯

醃料:

普寧豆醬3湯匙
蠔油1湯匙
麻醬1½湯匙
糖1½湯匙
老抽⅓湯匙
鹽¼ 茶匙
酒2湯匙
麻油半湯匙
鷄粉半茶匙

做法:

1. 雞洗净抹乾水份, 乾䓤茸加 入醃料中撈勻, 擦 勻雞身內外。 薑及一半䓤放入雞肚內醃1小時。

2. 將其餘一半蔥和芫茜連頭 排放電飯煲內. 將雞放入。淋入醃雞汁料及上湯加蓋按掣亮燈。 焗至飯煲燈熄，待五分鐘後雞即熟，取出將雞肚汁倒出留用。

3. 將雞斬件上碟. 淋上汁即可上枱 食用。