Tuesday, April 20, 2021

Nanyang Soya Sauce Chicken Rice Cooker Recipe

This soya chicken rice cooker should prove popular with the family. We highly recommend using the premium virgin brew soya sauces from Nanyang Sauce though you can easily use other brands as well. 

The Nanyang sauces are naturally brewed and gives a marvellous umami to the chicken and rice. We believe the secret to a good soya chicken lies in the use of a good quality soya sauce. We also recommend using the chicken from Benja Chicken.

Start by marinating 200g chicken leg fillet with 1 tsp light soya sauce, 2 tsp dark soya sauce, 1 tsp sweet dark sauce, 1 tsp rose essence wine, Sarawak white pepper and 1 tbsp corn flour. Mix well and refrigerate for at least 30 minutes.

Make the soya water by adding 1 tsp light soya sauce to 220ml water. Stir to mix well. Add the soya water to 1 cup of rinsed rice in a rice cooker.

Add the marinated chicken along with the juices from the marinade. Set the rice cooker to cook at normal mode and let it cook all the way. 

Once the rice is cooked, open the lid and remove the chicken leg. Add a handful of Chinese leafy greens of your choice. Close the lid and cook for another 5 minutes. 

Slice the chicken whilst waiting for the vegetables to fully cook. Once the greens are cooked, remove the greens and place on a flat plate as a base.

Scoop the rice into a bowl and flip onto the base of the vegetables. Add the sliced soya chicken on top and it is done.

This is an easy to do soya chicken using the rice cooker, and when using the superb sauces from Nanyang sauce, the rice will taste incredibly flavourful with a combination of savoury and sweet.

And the chicken will be tender and full of soya umami as well. Enjoy!

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