Ginger Chicken & Rice (Rice Cooker)
Sounds excellent, tasty, and easy. On my to cook list.
Equipment
- Rice Cooker
Ingredients
- 1 teaspoon chicken stock powder
- ¾ cup hot water
- 1 cup dry rice, rinsed
- 500 grams chicken thighs, skinless, boneless, cut into 1 inch cubes, (1 lb)
- 2 inches fresh ginger, peeled and cut into matchsticks
- 3 cups baby spinach, packed
- 1 cup coconut milk
- salt, to taste
Instructions
- In a small bowl, dissolve the bouillon cube in the hot water.
- In a rice cooker, combine the rice with the chicken and ginger. Arrange the spinach on top. Pour the coconut milk and bouillon broth into the cooker and season lightly with salt.
- Turn the cooker on; the dish should be done in about 40 minutes (when the cooker turns to warm). Let stand for 5 minutes. Fluff the rice with a fork, spoon into bowls and serve.
Notes
Chicken thighs will cost about 37 Baht/500 grams, and you will bone them and chop. For 4 servings this is about 27 cents per serving.
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