Chicken nuggets stewed with potatoes (rice cooker version)

Overview

Kitchens in student dormitories and other places have limited voltages~ (we are an exception), but I still want to try the various uses of the rice cooker~ Basically, it is just to cut the vegetables and meat and put them in, and it is very convenient to eat at the right time.

Tags

• hot dishes
• chicken breast
• mint leaves
• old soy sauce
• onions
• potatoes
• rosemary
• vanilla
• very fresh soy sauce
• carrot
• garlic
• ginger
• pepper
• vegetable oil

Ingredients

Steps

1. 1 So much, enough for two people. If you add rice or other dry food, it can serve 3-4 people.

2. 2 Cut all into pieces, slightly smaller so they are cooked.

3. 3 Add a small amount of vegetable oil to the bottom of the rice cooker and spread it evenly to prevent sticking. Then add ginger and garlic.

4. 4 Chicken breasts have been marinated in advance (I used Orleans grilled wing ingredients, other marinating methods are acceptable, depending on personal preference)

5. 5 Pour in the chopped potatoes and carrots

6. 6 Add water, just enough to cover it. Fire for 20-30 minutes depending on the power. Just make the potatoes slightly soft

7. 7 Add appropriate amount of soy sauce according to personal taste. Vanilla is also added in. If you don’t have vanilla, you can omit this step

8. 8 Add onions

9. 9 Wait another 10 minutes, sprinkle with chopped green onion, and it’s ready to eat.