The great thing about the rice-cooker is that it doesn’t just cook rice, porridge, brown rice, sushi rice, etc. – it functions as the most simple steamer ever! While I tend to pan-fry or bake with much more frequency, there is the rare occassion I want to throw something in the rice-cooker and have it ready without me having to look over it. Here’s one of the recipes I’ve adapted from something my mom used to make.
Click “more” for the recipe.
While whatever I cook miraculously end up done (fully-cooked) I really have no idea how long things actually need to be steamed. Therefore, just make sure you don’t eat any un-fully-cooked chicken – because that’s just a road to disaster.
Time: 15 minutes
Price: under $3
- 1/2 pound chicken (cut up chicken breast or thigh, marinated overnight)
- 3 pieces of Chinese sausage
- rice
- rice-cooker!
- Wash uncooked rice and prepare it normally for the rice-cooker (using the right amount of water)
- Cut Chinese sausage into slices and scatter them around!
- Now cut the marinated chicken into bite-size pieces. Marinade for the chicken can be anything – though I prefer a mix of soy sauce, corn starch, and a bit of olive oil.
- Let the marinade drip off before scattering pieces around the rice-cooker.
- Turn on the rice-cooker.
The rice-cooker is definitely a tool that’s not used to its utmost potential. Hopefully I can think of some more different recipes to try that involve steaming!
