Recipe 2

I'd always likes glutinous rice, but not those sweet ones, thanks...This dish makes me think of home.... :'(

Rice cooker chicken glutinous rice

200g glutinous rice, washed and soaked for half day

Some mushrooms, washed, soaked and sliced

50g or 1 piece of chicken meat (thigh or breast), skin and bones removed, sliced and marinated with soy sauce

2 handfuls of black eye peas, rinsed and soaked until it swells

2 cloves of garlic, chopped

2 salted duck egg yolks

2 tbsp cooking oil

5 tbsp dark soy sauce

3 tbsp of chicken stock (optional)

Salt to taste

Pepper powder

Toasted sesame seeds (as garnish)

Steps

1 Heat up the rice cooker by pressing the 'cook' button.

2 Pour in the cooking oil. Wait until its hot enough. Fry chopped garlics until you can smell the fragrance.

3 Put in marinated chicken slices and mushrooms. Fry until the chicken is half cooked.

4 Throw in the black eye peas and close the rice cooker lid. Let it boil for 3 mins. Then, add chicken stock, salt, pepper and dark soy sauce.

5 Pour all the soaked glutinous rice and water into the rice cooker and mix well. The water level should be slightly higher than the glutinous rice level, but not more than half of the tip of your index finger (1/4 if u want firmer and chewy texture)

6 Finally, add in the salted duck egg yolks carefully in between the glutinous rice.

Close the lid. Then wait for the rice cooker to switch from cooking to warm and wait for 10mins. This will let the moisture settle and prevent glutinous rice from sticking to the bottom of the rice cooker.

Serves 2-3 persons.

Tips: less cooking time is needed if glutinous rice is soaked long enough. Chicken breast has a harder texture but less bones, chicken thigh has smoother texture but more effort is needed to remove the bones.

Nostalgia, eh?