GRANDMA’S CHICKEN IN RICE COOKER

I’m back with Martin Yan’s cookbook. A different one this time – Martin Yan’s Asian Favorites. When I saw this chicken in rice cooker, I knew immediately that I gotta try this. I used rice cooker almost everyday for rice. Huh…actually you know what, rice was the only thing I had ever cooked with the rice cooker.

In China, a chicken (or game hen) in every rice cooker is a sure sign of prosperity and of a great dinner to come. Rice cooker is no longer a luxury these days, it’s a necessity in Asian kitchen. If you own a rice cooker and want a delicious and tender chicken, I encourage you to try this recipe. It is guarantee to impress. It’s almost like Hainanese-Style Chicken, but much easier and taste just as great, if not better!

GRANDMA’S CHICKEN IN RICE COOKER (4 servings)

1 1/2 tsp salt
1/2 tsp toasted Szechuan peppercorns (then ground)
2 (1 1/2-lbs) Rock Cornish game hens, cleaned
2 (2 1/2-inch-square) pieces dried tangerine peel or fresh tangerine or lemon peel
6 cloves garlic, lightly crushed
6 slices ginger, lightly crushed
2 whole star anise pods
1/4 cup Chinese rice wine or dry sherry
1 tsp soy sauce
3 Tbsp water
1 Tbsp vegetable oil
2 green onions, cut into 1-inch lengths

COOKING METHOD:

1. Combine salt and ground Szechuan peppercorns in a bowl

2. Rinse game hens and pat dry. Rub hens inside and out with salt mixture. Let stand for 30 minutes

3. If using dried tangerine peel, soak in warm water to cover until softened, about 20 minutes; drain

4. Place tangerine peel, garlic, ginger, and star anise in a bowl; stir to combine. Place one-half of seasoning mixture inside each game hen

5. Combine rice wine and soy sauce in a bowl. Brush wine mixture over game hens

6. Place water, oil, and green onions in a 6-cup (or larger) electric rice cooker. Place game hens, breast sides up, in rice cooker. Press dial to cook; cook until meal near thighbone is no longer pink when pierced, about 15 to 20 minutes

7. Reserve the cooking juice to dip the chicken later. Cut game hens into halves or quarters, place on a platter, and serve