Chicken Confit Using a Rice Cooker.
You can cook Chicken Confit Using a Rice Cooker using 6 ingredients and 13 steps. Here is how you cook it.
Ingredients of Chicken Confit Using a Rice Cooker
- You need 1 of Chicken breast meat (or thigh meat).
- You need 1 of 1/2~ of chicken weight ★Salt.
- Prepare 1 of sprig ★Rosemary.
- It's 1 of ★Thyme (or bay leaf, etc.).
- You need 1 of ★Black pepper.
- Prepare 1 of to cover the chicken Olive oil.
Chicken Confit Using a Rice Cooker step by step
- [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..