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We hope you got insight from reading it, now let’s go back to chicken confit using a rice cooker recipe. To cook chicken confit using a rice cooker you only need 6 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Chicken Confit Using a Rice Cooker:
- Get 1 Chicken breast meat (or thigh meat)
- Prepare 1 1/2~ of chicken weight ★Salt
- You need 1 sprig ★Rosemary
- Use 1 ★Thyme (or bay leaf, etc.)
- Provide 1 ★Black pepper
- Provide 1 to cover the chicken Olive oil
Instructions to make Chicken Confit Using a Rice Cooker:
- [Seasoning] Cut the chicken in half, and season with the ★ ingredients.
- Put the chicken in a ziplock bag, and rest in the refrigerator overnight (more than 8 hours).
- Take the chicken out of the refrigerator, and let it sit in room temperature for 30 minutes.
- Meanwhile, fill the rice cooker with boiling water up to 3 cup line. Leave the lid open for 10 minutes to lower the water temperature to around 70℃.
- [Confit] Pour olive oil into the ziplock bag to cover all the chickens, and seal the bag tightly letting the air out.
- If you have time, get all the air out of the bag by following step 7 (doing this will require using less olive oil)
- Close the bag leaving a small opening, stick a plastic straw in the bag and suck all the air out to make it airtight.
- The picture on step 7 shows the bag on the table, but make sure you are holding the bag and suck the air at top of the bag.
- Put the bag of chicken into the rice cooker, close the lid, and set the warm function for 3 hours.
- Take the bag out of the rice cooker, cool for a bit, and rest in the refrigerator for half a day. It keeps for about a week.
- Slice to any thickness you like and enjoy. It will be delicious if you drizzle the herb oil it was cooked in over the chicken.
- You can use herb mix or herb salt if you don't have any fresh herbs.
- [Ethnic Chicken Rice Bowl] Stir-fry the bok choy with fish sauce and oyster sauce, and serve over rice with sliced onions and the chicken.
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