Playing with my rice cooker again! This time not baking cake with it but cooking porridge instead! hehehe first time trying cooking porridge in the rice cooker and the result is not too bad! The porridge is not too diluted nor too thick, and the broth tasted 清清淡淡 not too overwhelming with Chinese herbs flavours. Bet this is one of my weekly dish from now onwards. :)
Simple Chinese herbs added into this nourishing brown rice porridge : dangshen, red dates and wolfberries
Place everything into the rice cooker pot, cover and press the 'porridge' cooking function and wait for it to be ready. Thats simple!
- 150gm brown rice
- 1 whole black chicken 乌鸡
- 20gm dangshen 党参
- 3 red dates 红枣
- 1 heap tbsp wolf berries 枸杞子
- salt to taste
- 1200ml water
- chopped spring onion for garnishing
- sesame oil
Method (rice cooker method)
- Trim and rinse black chicken thoroughly. Pat dry. Sprinkle 1 tbsp chinese wine and 1 tsp salt over and rub evenly all over the chicken. Let it marinate for 30mins.
- Wash and rinse brown rice. Drain well. Place in rice cooker.
- Rinse the herbs well. Cut the dangshen into sections. Place into rice cooker with the brown rice.
- Add in black chicken. Fill the rice cooker with water.
- Select 'porridge' cooking function and press start. When 'beep' buzz off, open the rice cooker and add in salt to taste. If you prefer the grains to be softer, reselect the 'porridge' function and cook again.
- When is done, transfer the cooked black chicken into a serving casserole. Stir the porridge briefly and ladle into individual serving bowl. Garnish with chopped spring onion and drizzle over some sesame oil. Serve immediately with the black chicken meat.
By Peng's Kitchen