Multi-Cooker Recipe Series

  • by Hanabishi
  • August 6, 2018

 


INGREDIENTS

2 boneless, skinless chicken breasts, cubed

1 cup teriyaki sauce

2 teaspoons oil

½ cup onion, diced

1 tablespoon garlic, minced

½ cup carrots, diced

1 can Mega Prime mushrooms

3 eggs, beaten

3 cups cooked brown rice

2 tablespoons soy sauce

1 tablespoon sesame oil

Pepper, to taste

Total Cost: P 280.00

 

 

PREPARATION

  1. Marinate the chicken in teriyaki sauce in the refrigerator for at least an hour.
  2. Using Hanabishi Multi-cooker, add the chicken in the teriyaki marinade and cook thoroughly over high heat. Set aside.
  3. In the same pan, add the oil and cook onions, garlic, and carrots until onions are translucent.
  4. Add Mega Prime Mushrooms and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan.
  5. Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
  6. Add rice, soy sauce, sesame oil, pepper, and cooked chicken.
  7. Mix well and let the rice cook until slightly crispy.
  8. Enjoy!


INGREDIENTS

1 tablespoon oil

1 onion, peeled and sliced

2 cloves garlic, peeled and minced

1 thumb-size ginger, peeled and julienned

1kg whole chicken, cut into serving parts

2 tomatoes, quartered

1 tablespoon fish sauce

4 cups water

8 to 10 pieces fresh tamarind or 2 tablespoons tamarind base powder

1 cup long beans (sitaw), ends trimmed and cut into 3-inch lengths

1 cup young tamarind leaves or 2 cups fresh young tamarind leaves

Total Cost: P 280.00

Good for 4 to 5 people

 

 

INSTRUCTIONS

In a pot over medium heat, heat oil. Add onions, garlic, and ginger. Cook, stirring regularly, until aromatic. Add chicken and cook, turning occasionally, until juices run clear. Add tomatoes and cook, mashing with until softened.

Add fish sauce and continue to cook, stirring occasionally, for about 2 to 3 minutes. Add water. Lower heat, cover, and simmer until chicken is cooked through.Add long beans and pickled tamarind leaves, and continue to cook until long beans are tender yet crisp. Add tamarind base powder, stirring to dissolve. Season with salt to taste. Serve hot.

If Using Fresh Tamarind

Wash tamarind and place in a pot with enough water to cover. Bring to a boil and cook until soft and outer skins begin to burst.With a fork, mash tamarinds. In a fine mesh strainer set over a bowl, pour tamarind and liquid. Continue to mash with a fork, returning some of the liquid into the strainer once or twice, to fully extract juice. Discard seeds and skins. Add tamarind juice in place of tamarind base powder.

If Using Fresh Tamarind Leaves

Strip tamarind leaves from stems and discard stems. Using a mortar and pestle, pound the leaves to release some of its juices. Add to pot in place of pickled young tamarind leaves.

 

 

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