Tested Recipe with Slight Adjustment Adapted from www.taiwanteapot.com
2.5 cup sticky rice (rinse twice)
0.5 cup barley (rinse twice)
3 cup water
sliced chicken breast 2 pcs (I’ve used boneless chicken whole leg instead)
sliced ginger a lot (I’ve used 1/2 cup)
a splash rice wine (I’ve used 1 tbsp)
2 tbsp sesame oil
2 tbsp vegetable oil
1/2 tsp salt
1. Prepare the rice/barley mix as normal by adding the same amount of water versus the rice/barley.
2. Add 2 tbsp veg oil + 2 tbsp sesame oil. On medium heat, lightly fry the ginger slices until crispy and golden brown.
3. Now add the chicken.
4. Stir-fry for about 5 minutes.
5. Place the rice and part-cooked chicken in the rice cooker pot, mix it all up. Add in a splash of wine.
6. Place the rice cooker pot in the rice cooker with 2 cups of water around the outside. (I’m using Malaysia rice cooker which is different from Taiwan: we do not have separate pot inside the rice cooker, only one pot where we just put everything inside and cook as normal).
7. Turn on rice cooker.
8. About 30 minutes later the cooker will have switched itself off.
9. Add 1/2 tsp salt. Mix it together. Now plate the dish by taking pieces of chicken at the bottom of a bowl with (mainly) rice on top of it, pat it until firm.
10. Reverse the bowl onto a plate (now most of the chicken is on top of a mould)
11. Garnish with thick soy sauce and cilantro – then serve and enjoy!