Easy Chicken Rice cooked in rice cooker

Ingredients
3 cups rice ( rice-cooker cup )
1/2 chicken or 6 chicken drum sticks
5 shallots ( sliced thinly)
1 bulb garlic ( chopped finely)
2" ginger ( flattened with knife )
1 cucumber ( cut into thin slices )
1 stalk spring onion ( cut into small pieces )
10 pandan leaves ( optional )
2 tbsp salt
2 tbsp margarine
1 tbsp light soya sauce
2 tbsp dark soya sauce
some oil
some spring onions and red chilli for garnishing ( cut into small pieces)

Preparation
1. Rub the chicken with 2 tbsp salt and leave to marinate for 30 minutes.
2. Heat 3 tbsp oil in saucepan and stir-fry shallots until fragrant.
3. Put 3 cups of rice and water required in rice cooker. Put in slowly the fried shallots, ginger, pandan leave, marganine and the chicken(use tissue to wipe dry) on top of the rice. Do not stir the rice.
4. Cover the rice cooker to cook.



5. When the rice is cooked. Do not take out the chicken immediately as the rice would be sticky when it is just cooked.
6. Wait for about 10-15 minutes.







7. Use a pair of chopsticks to take out the chicken from the rice cooker. Remove any rice grain that sticks to the chicken.
8. Cut the chicken. Garnish with spring onions and cucumber to serve.





Special sauce for Chicken Rice :
Mix 2 tbsp dark soya sauce, 1 tbsp light soya sauce and the chopped garlic in a bowl.

Some people like the taste of a bit of black vinegar in the sauce. You may prefer spicy taste, then add some cut chilli.

＊Note:
1. Make sure the chicken is at room temperature (not directly from freezer).