電飯煲蔥油雞飯

無骨雞扒切小塊！加入醃料醃10分鐘！

米洗淨之後加入水，再放入電飯煲，表面再放入雞，正常煲飯模式！

薑磨溶～蔥切碎，然後倒入滾油，再加入糖和鹽～

把蔥油倒在煮好的飯上即成！

電飯煲蔥油雞飯

Ingredients:

Boneless chicken thigh steaks: 2 pieces

Rice: 2 cups

Use 90% of the normal rice-to-water amount (because the chicken will release water)

Marinade:

Light soy sauce: 2 tbsp

Sugar: 1/2 tsp

Cornstarch: 1 tsp

Sesame oil: 1 tsp

Shaoxing wine: 1 tsp

Salt: 1/4 tsp

Scallion (and ginger) oil:

Ginger: 20 g

Scallions (green onions): 2 stalks

Boiling oil: 50 ml

Sugar: to taste

Salt: to taste (adjust seasoning to your preference)

Method:

Cut the boneless chicken thighs into small pieces. Marinate with the marinade for 10 minutes.

Rinse the rice, add water (use 90% of the normal amount), put it in the rice cooker, then place the chicken pieces on top. Cook on the normal rice setting.

Grate or finely mince the ginger and finely chop the scallions. Pour the hot/boiling oil over the ginger and scallions, then add sugar and salt to taste.

Pour the scallion-ginger oil over the cooked rice and serve.