This is one of the easiest yet most tasty rice cooker recipes around. Very simple and easily accessible ingredients too.
Marinate 8 chicken wings (using the mid-joints) with 2 cloves of minced garlic, minced ginger, 1 tbsp light soya sauce (we are using The Golden Swan brand), 2 tbsp dark soya sauce, 1 tbsp Chinese wine, 1 tbsp sesame oil, Sarawak white pepper and 1 tbsp corn flour.
Mix well and cover with a cling wrap. Refrigerate for at least 30 minutes.
After 30 minutes, wash and rinse 1 rice cup of rice and add to the rice cooker. Add 3 leaves of chopped wong bok, followed by 220ml of plain water.
Add the marinated chicken wings, along with the marinade. Set the rice cooker to normal rice cooker mode and let the rice cook all the way.
When the rice is fully cooked, open the lid and give everything a good stir. Serve onto bowls and garnish with a sprig of parsley.
And that’s it, so fast and convenient. It will prove to be popular with the entire family, young and old.
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