Chicken stew in a rice cooker
Making chicken stew with a rice cooker
1 serving
Within 30 minutes
밥솥개미
Ingredients
  • Potato
    150g
  • Chicken meat
    150g
  • onion
    70g
  • Sesame
    little
  • thick soy sauce
    2T
  • Honey
    1T
  • red pepper paste
    1T
  • Red pepper powder
    1t
  • Sesame oil
    1T
  • garlic powder
    1t
  • ginger powder
    0.5t
  • ground pepper
    little
Cooking Steps
STEP 1/8
Defrost 150g of chicken with bones but mostly flesh and pour hot water into the pot. It's blanching
STEP 2/8
While blanching, cut 150g of potatoes and 70g of onions into small pieces and place in a rice cooker
STEP 3/8
Remove the blanched chicken, cut into bite-size pieces, and add together
STEP 4/8
Put the seasoning ingredients in the rice cooker. Red pepper paste 1T, soy sauce 2T, sesame oil 1T, red pepper powder 1t, garlic powder 1t, ginger powder 0.5t, pepper powder, honey 1T
STEP 5/8
Stir it well and reheat it for 9 minutes
STEP 6/8
Stir it again and reheat it for 9 minutes
STEP 7/8
Stir again and reheat for 9 minutes.
*It may be faster if you steam it, but due to the pressure, every hole in the rice cooker has chili sauce, making it uncomfortable to clean. So, I prefer to reheat dishes with seasoned soup
STEP 8/8
Done. Sprinkle sesame seeds and it's done
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