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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the first 8 ingredients in a Ziplock bag. Squeeze out as much air as possible, then seal the bag and lay flat. Marinate each side of the thighs for an hour. | 2. After marinating, pour the contents of the Ziplock bag into the rice cooker. Mix the cornstarch and water until the cornstarch is dissolved, and add that to the rice cooker. Add more water until the thighs are nearly covered. Mix well and turn on the rice cooker. | 3. As soon as steam begins to come out of the cooker (about 20 minutes), set the timer for 10 minutes. After 10 minutes, stir the thighs and cook another 10 minutes. | 4. Turn off the rice cooker and let the chicken sit in the cooker for 20 minutes, then serve over white rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	4		boneless	7972.8	14.3148	173.5896	801.4476
salt	1	teaspoon		-	-	-	-
accent seasoning	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
garlic clove	6		smashed	-	-	-	-
gingerroot	4 -5	slices	chopped	-	-	-	-
soy sauce	1/2	cup		67.575	6.2857	10.3785	0.7268
sesame oil	1/2	teaspoon		19.89	0.0	0.0	2.25
cornstarch	1 1/2	1/2		45.72	10.9524	0.0312	0.006
water	2	tablespoons		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.