The Easiest Rice Cooker Kung Pao Chicken Rice in One Pot 电饭锅宫保鸡饭 Easy Chinese Chicken Rice Recipe

Hi and welcome to Spice and Pens. I'm Roland. Today we're making an incredibly easy one pot gongbao chicken rice using just a rice cooker. It's packed with bold, savory and slightly spicy flavors with minimal cleanup. Just dump everything in and let the rice cooker do the work. So let's start cooking. Hi friends. Before we start cooking, you probably know my wife Jamie as the person who's always behind the camera. Well, she recently started a new career. It's something she's been working very hard on. So I'll let Jamie tell you herself. Hi everyone. I'm now a property advisor in Singapore. If you, your family and friends are thinking about buying, selling, renting or investing property in Singapore, I hope you think of me. Just send me a WhatsApp message for a chat. Thank you for always supporting us. It really means a lot to us. All right, enough talking. Let's start cooking. Now we will start to marinate our chicken. I have with me over here approximately 530 grams of boneless chicken leg cut into small pieces like this. I've also thickened out the skin and cut out the excess fats. For the marinade, add in two tablespoons of light soy sauce, one tablespoon of oyster sauce, add in half a teaspoon of salt and half a teaspoon of sugar. For the color, we'll add in half a tablespoon of dark soy sauce. Add in also a few dashes of white pepper. Give this a good mix first. Now it may seem that we are adding quite a fair bit of soy sauce to this, but don't worry because we'll be cooking this together with the rice and we need the saltiness or the savoriness to get to the rice too. Once you have mixed them up well, you add in one tablespoon of sesame oil. Same thing, mix them up well together and we'll let them marinate for approximately half an hour to an hour. I'll see you back in a while. Now we'll be using our rice cooker to put the whole meal together. Heat up your rice cooker using any of the cooking mode. I'm using soup mode over here. If you have open top cooking, best. Now after your rice cooker is heated up, we'll add in a suitable amount of oil. Add in about 20 grams of young ginger, sliced thinly like this. Okay, just put everything in first. I'm adding in also two medium-sized red onion, kinds of wedges like this. Put everything in. We'll fry them until we can smell the beautiful fragrance from the ginger and onions. If you have a rice cooker that can't heat up with the lid open or with the lid up, what you can do is cook the ingredients in a wok or in a pan. Add the rice in. I'll show you the sequence in a while. Mix them up well and when it's mixed up well together, then you can put everything in the rice cooker and then cook them like how you would do with normal rice. Now when the onions have softened and we can smell the beautiful fragrance from the ginger as well as onions, we'll add in our other ingredients. 10 pieces of dried red chili which I've deseeded and rehydrated for about 10-20 minutes. If you like it spicier, you can add in more. Less spicy? Less, of course. Just put everything in. Add in also four cloves of garlic, chopped. Mix them up well. Same thing, we need to smell the beautiful fragrance from the garlic and of course the spiciness from the dried chili. Mix them up well. Oh, it's starting to smell really really fantastic now. This dish is actually quite an easy fix for someone like me or my family that prefers something spicy and yet easy to put together whenever we are at home. Whoever is at home can start to eat first and we don't have to cook it several times, right? So this is something that we like to cook at home. I'm leaving the dried chili almost whole like this because it's easier for us to pick out the chili when we are eating our rice. But of course if you prefer to eat it together, you can cut it into smaller pieces. Okay, as you can see our garlic is starting to brown and we can smell the beautiful fragrance from the garlic as well as the chili. Now we add in our chicken. Add the chicken that we marinated in, everything. We need to cook the chicken until they turn color. We want to remove as much moisture as possible from the chicken because later when we cook the rice, we don't want it to be too soggy. All right, so just spread them around so that the moisture can evaporate. Leave them like this for a minute or two before we stir them. When it's almost done, I will show you how they look like. I'll catch you back in a while. About a minute is up. Let's just stir this again and repeat what we did just now which is basically to spread out the chicken and let the moisture evaporate. Another minute has passed. Stir it up again. We will keep on doing this until the moisture has been reduced. This will take approximately between 6 to 10 minutes depending on how much chicken you use and of course if you're using frozen chicken or fresh chicken. I'll continue to do this and I'll show you how they look like in a while. I've been cooking the chicken for approximately 6 to 7 minutes. There's not too much of a liquid left. Something like this will be good. The chicken has changed color already. This is what we want. Now we'll add in our rice. I'll add in 3 cups of rice, the cup that we normally use to measure for our rice cooker. This is approximately 389 grams or 390 grams. Make sure you wash them a few times. Add everything in. Add in 1 tablespoon of oyster sauce. For that beautiful dark hue, add in 2 tablespoons of dark soy sauce. I'm adding in also 2 tablespoons of black vinegar. Now don't worry, your rice, the end result, it won't be tangy or sour but you'll have this very nice fragrance from the vinegar. To add flavor to the rice, I'm adding in 1 teaspoon of chicken stock powder. Of course, if you are using chicken stock later to replace water, you don't have to add this in. Mix them up well. Make sure you mix them up well. You want all the flavors to get together and trust me, this is going to be a very, very delicious dish. If you are using your stove to put all this together, now is the time to transfer this to your rice cooker. Once you mix everything up, we'll add in our water. This is approximately 410 milliliters of water. Using the same cup, the ratio is 1 is to 1. Push the rice down from the side of your rice cooker. Spread them out evenly. Now we'll close our lid. Change the soup cooking mode to white rice cooking. And now we will wait for our rice to be ready. I'll see you back in a while. The rice is cooked. Let's have a look. Smells absolutely fantastic. We want this to be a complete meal. We'll be adding in some greens. I'm using Shanghai greens over here. A bunch of it. About 100 grams. Just spread them out in the rice cooker. We'll put the lid back on and using the residual heat from the rice cooker, we'll cook the vegetables for approximately 4 to 5 minutes. I'll see you back in a while. 5 minutes is up. Let's have a look. Wow, look at how pretty this is. Now all we have to do is just mix this up and it's time for lunch. I'm really excited. And now the dish is done. Let's have a taste. Smells absolutely delicious with that beautiful, unforgettable fragrance of Kung Pao chicken. Slightly spicy. The taste really reminds you of Kung Pao chicken. The fragrance from the vinegar, the chicken. This is really, really, very, very flavorful. So ladies and gentlemen, I hope you like our video. Do click like on our video and do subscribe to our channel. Thank you for watching. Now it's time to cook. See you. Bye-bye. Mmm, it's yum.