Step-by-Step Guide to Prepare Any-night-of-the-week Chicken Confit Using a Rice Cooker

Hey everyone, it's Jim, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Recipe of Any-night-of-the-week Chicken Confit Using a Rice Cooker. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Chicken Confit Using a Rice Cooker, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Confit Using a Rice Cooker delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to first prepare a few components. You can have Chicken Confit Using a Rice Cooker using 6 ingredients and 13 steps. Here is how you can achieve that.

Confit is a cooking method where you cook something in oil on low heat for a long time, so the meat is moist and can be preserved for longer. But it's difficult to maintain the low heat and use a large amount of oil. The warm function of rice cooker is perfect for maintaining low heat for a long time.

This steamed chicken is very tender and moist. This recipe has slightly more salt than the grilled confit. Please adjust to your taste. Using fresh rosemary will give you a better flavor. Recipe by kebeibiko

Ingredients and spices that need to be Take to make Chicken Confit Using a Rice Cooker:

1. 1 Chicken breast meat (or thigh meat)
2. 1 1/2~ of chicken weight ★Salt
3. 1 sprig ★Rosemary
4. 1 ★Thyme (or bay leaf, etc.)
5. 1 ★Black pepper
6. 1 to cover the chicken Olive oil

Steps to make Chicken Confit Using a Rice Cooker

1. [Seasoning] Cut the chicken in half, and season with the ★ ingredients.
2. Put the chicken in a ziplock bag, and rest in the refrigerator overnight (more than 8 hours).
3. Take the chicken out of the refrigerator, and let it sit in room temperature for 30 minutes.
4. 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℃.
5. [Confit] Pour olive oil into the ziplock bag to cover all the chickens, and seal the bag tightly letting the air out.
6. If you have time, get all the air out of the bag by following step 7 (doing this will require using less olive oil)
7. Close the bag leaving a small opening, stick a plastic straw in the bag and suck all the air out to make it airtight.
8. 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.
9. Put the bag of chicken into the rice cooker, close the lid, and set the warm function for 3 hours.
10. 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.
11. 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.
12. You can use herb mix or herb salt if you don't have any fresh herbs.
13. [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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So that is going to wrap it up with this exceptional food Recipe of Award-winning Chicken Confit Using a Rice Cooker. Thank you very much for reading. I am sure you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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