Hello, this is Pao.
Today’s recipe is my favorite made effortlessly in a rice cooker!
This warming dish uses chicken drumettes and tender turnips.
The turnips become soft and silky in this comforting recipe.
Ingredients (Serves 3–4)
Chicken drumettes…8 pieces
Salt…1/4 tsp
Pepper…a pinch
Rice…3 tbsp
Turnips…2 pieces
Japanese leek…1/2 stalk
*Water…200 ml
*Garlic, sliced…1 clove
*Ginger, sliced…1 clove
*Chicken stock powder…2 tsp
Instructions
1.Poke the chicken drumettes with a toothpick to allow the flavors to absorb. Make small cuts along the bone using scissors or a knife.
2.Place the chicken into the rice cooker and rub with salt and pepper.
3.Add the rice and all * ingredients into the cooker. Cook on the regular white rice setting.
4.Cut the turnips into eighths, leaving 1 cm of stems. Clean the dirt off the stems using a toothpick. Slice the leek diagonally.
5.When the rice cooker has about 5 minutes left, add the turnips, leek, and turnip greens.
If turnips are still hard after cooking, leave the cooker on “keep warm” until tender, or cook for an additional 3 minutes.
Adjust seasoning with more salt and pepper if needed.
The rice gives the soup a lovely thickness, and the chicken becomes tender enough to pull apart with chopsticks.
© Pao
