Rice Cooker Scallion Chicken, No Water. No Fuss. All the Fla

• total tid: 3 hours 10 minutes

Ingredienser

1 whole chicken (about 1 kg / 2.2 lb or 2–3 chicken legs)

Ginger slices (1 chunk)

Scallions (6–7 stalks)

1 tbsp oil

2 tsp soy sauce (for finishing)

Marinade

1 tsp salt

2 tbsp soy sauce

1 tbsp rice wine

1 tbsp oyster sauce (optional)

White pepper, to taste

Fremgangsmåte

Rinse the chicken and pat dry. Add all marinade ingredients and massage well. Marinate for at least 1 hour (overnight in the fridge is even better).

Line the rice cooker with ginger slices and scallions. Place the chicken on top and pour in the remaining marinade. Press “Cook.” The cooking cycle takes about 1 hour. When it switches off, let it rest (keep covered) for another 30 minutes.

Drizzle 2 tbsp soy sauce over the chicken. Top with scallions and finish with hot oil. Save the cooking juices — they’re incredible mixed with rice.

Instant Pot / Pressure Cooker: Use Pressure Cook (High) for 25–30 minutes, then Natural Release for 10–15 minutes to keep the chicken tender.

電飯煲無水蔥油雞，不記得做過多少次了，不加一滴水，卻有超級鮮味的雞汁，最後那碗飯真的會被舔乾淨。這道菜的關鍵是緩慢地加熱，雞肉才會特別嫩。

食材

全雞 1 隻（約 1 公斤，雞腿亦可）

1 塊姜切片

6–7 根蔥切段

油 1 大勺

醬油 2小勺（起鍋用）

醃料

鹽 1 小勺

醬油 2 大勺

米酒 1 大勺

蠔油 1 大勺（可省）

白胡椒粉 適量

作法

雞洗淨擦乾，加入所有醃料抓勻，醃 至少 1 小時（冷藏隔夜更入味）

電飯煲底部鋪薑片與蔥段，放上雞與剩下的醬汁，按煮飯鍵，程序約煮1小時，跳起後再燜 30 分鐘

起鍋後淋上 2 大勺醬油，鋪蔥絲，潑熱油完成。湯汁一定要留著拌飯，真的一絕。

壓力鍋 / Instant Pot

高壓 25–30 分鐘，自然洩壓 10–15 分鐘，口感會和電飯煲略有不同，但一樣好吃