Tips for boiling chicken perfectly in a rice cooker.

(VTC News) - Boiling chicken in a rice cooker will give you a dish with perfectly cooked meat, evenly plump and beautiful skin without tearing.

(VTC News) - Boiling chicken in a rice cooker will give you a dish with perfectly cooked meat, evenly plump and beautiful skin without tearing.

Boiling chicken in a rice cooker is quick, convenient, and delicious.

With this method of boiling chicken in a rice cooker, you don't need to worry much about adjusting the heat, and you'll still get a perfectly cooked chicken with tender meat, evenly plump and beautiful skin without tearing. The leftover chicken broth can be used to make soup, stew, or broth for noodles or pho.

Material:

- 1 free-range chicken weighing 1kg - 2kg

- 1 small piece of ginger

- 2 sprigs of green onions

- Pepper, seasoning powder, lime, and lime leaves as a garnish.

Making:

Thinly slice the ginger – you only need 3-4 slices. Cut off the white bulbous part of the scallions and slice them into 2-3 pieces.

Pour water into the rice cooker and press the "Cook" button. When the water starts to bubble at the bottom of the pot, add the onions and ginger and bring to a boil.

Once the water boils, add the chicken to the pot. Don't worry if the water doesn't completely cover the chicken!

Cover the pot, leave the Cook button on for another 10 minutes, then switch to the Warm setting for 20 minutes. (This cooking time is accurate for a 1,3kg chicken; if your chicken is larger, you should increase the Cook time by 5-10 minutes depending on its weight).

Now, simply open the lid of the pot, use chopsticks to poke deep under the chicken skin where the meat is thickest - try poking from the body down to the thigh - if no pink liquid comes out, the chicken is cooked.

Prepare the dipping sauce for the chicken: Seasoning powder, pepper, sliced ​​chili peppers, and a few slices of lemon. Squeeze the lemon juice just before serving!

Thu Nguyễn (Synthetic)