The Everything Rice Cooker Cookbook by Hui Leng Tay Read Free Book Online Page B

Warm and allow to simmer for about 2 hours. Add salt to taste.
Chicken and Daikon Soup
    Daikon adds a natural sweetness to this soup. You can substitute carrots or use a mixture of each.
    INGREDIENTS | SERVES 2 OR 3
    3 to 4 cups water (enough to immerse the chicken legs)
    2 chicken legs
    1 medium-sized daikon, coarsely chopped
    ½-inch piece ginger, slightly crushed
    Salt, to taste
Add the water to the rice cooker pot, cover, and set to Cook. When the water boils, add chicken, daikon, and ginger. Cover the rice cooker and return to a boil.
When the soup starts to boil vigorously, switch the rice cooker to Warm and allow to simmer for about 2 hours. Add salt to taste.
    Cooking Tip
    To get clear chicken soup, you can parboil the chicken first by immersing in a pot of boiling water for about 5 to 8 minutes to remove part of the fat. Alternatively, you can boil the chicken in the rice cooker for about 5 to 8 minutes with the rice cooker covered and discard the first change of cooking liquid.
Seaweed Soup with Enoki and Meatballs
    Which kind of dried seaweed to use in this soup is up to your personal preference. You can use Chinese dried seaweed or Korean dried kelp. In either case, make sure you read the directions on the package to know how much to use.
    INGREDIENTS | SERVES 3 OR 4
    ½ pound ground pork
    ¼ teaspoon salt
    ¼ teaspoon white pepper
    ½ teaspoon grated ginger
    ¼ teaspoon sesame oil
    ¼ tablespoon corn flour
    5 cups water
    1 (3½-ounce) pack enoki mushrooms, 1 inch of the stem bottoms removed
    1 piece of dried seaweed, soaked
    Salt and white pepper, to taste
In a bowl, mix the ground pork with the salt, pepper, ginger, sesame oil, and corn flour. Leave to marinate while preparing the rice cooker for the soup.
Add the water to the rice cooker pot, cover, and set to Cook.
When the water boils, make little balls out of the marinated pork and add to the soup. Add the mushrooms, cover the rice cooker, and allow to boil for about 10 minutes.
When the soup is bubbling vigorously, switch to Warm, add the seaweed, and allow to cook for 20 minutes until pork cooks through. Add salt and pepper to taste. Serve warm.
    Seaweed and Nutrition
    Seaweed is nutritious, as it contains high amounts of B vitamins and minerals such as iodine. It is easy to incorporate seaweed in your cooking, since most dried seaweeds require only brief soaking and cooking.
Hot and Sour Soup
    In Chinese supermarkets you can find black fungus in the dried goods section; hot bean paste with other bottled Chinese sauces; fresh bamboo shoots in the produce section; and canned bamboo shoots with other canned products. Or you can order all these ingredients online.
    INGREDIENTS | SERVES 3 OR 4
    ½ cup thinly sliced or shredded lean pork
    1 tablespoon Chinese cooking wine
    ½ teaspoon corn flour
    ¼ teaspoon salt
    ½ teaspoon white pepper
    5 cups water (or half water and half chicken or vegetable stock)
    4 to 6 fresh shiitake mushroom caps, thinly sliced
    1 (3½-ounce) pack enoki mushrooms, 1 inch of the stem bottoms removed
    ½ cup soaked black fungus, julienned
    ½ (8-ounce) can of bamboo shoots, or ½ cup finely shredded fresh bamboo shoots
    1 tablespoon hot bean paste
    1 (10½-ounce) block soft tofu, cut into strips
    Salt and white pepper, to taste
    1 egg, lightly whisked
    ½ teaspoon black vinegar
    1 green onion, finely chopped, for garnish
In a bowl, combine the pork, Chinese cooking wine, corn flour, salt, and pepper. Leave to marinate while preparing the rice cooker for the soup.
Add the water or mixed water and stock to the rice cooker pot, cover, and set to Cook.
When the liquid boils, add the marinated pork, mushrooms, black fungus, and bamboo shoots. Cover rice cooker and cook for about 5 minutes or until mixture returns to a boil.
Add the hot bean paste and stir lightly. Add the tofu, cover the rice cooker, and allow to boil for about 10 minutes.
When the soup is bubbling vigorously, switch to Warm and allow to cook for about 15 minutes. Add salt