3 rice cooker cups of rice – 450g (uncooked Japanese rice short grain)
3 rice cooker cups of water – use the water which boiled the chicken
For the sauce
- Ingredient A -
3 garlic cloves - finely chopped
30 green olives - finely chopped
1 tomato (100g) - finely chopped
- Ingredient B -
2 tsp condensed milk
3 tsp soy sauce
1 tbsp olive oil
1 tsp sugar
- Ingredient C -
3 tbsp heavy cream
3 tbsp milk
3 tbsp sour cream
Salt and Pepper to taste
1. Place the chicken in a cooking pot, and pour the water to cover the chicken. Add ginger and green parts of leek (optional) over the chicken. Cook the chicken over medium-high heat. Bring the water to a boil. As soon as the water comes to a boil, reduce the heat to low, then cover and simmer for about 10 minutes. Leave the chicken to stand in the water until cool. Keep 3 cups of this water to cook the rice.
2. Wash the rice well and drain. Transfer the rice in the rice cooker bowl and add the lukewarm water from boiling the chicken. Press to start. Once it is done, let the rice set in for about 10 mins.
3. For the sauce : In a frying pan, add 1 tbsp olive oil and saute the ingredient A (garlic, olives, tomato). Then add the ingredient B (condensed milk, soy sauce, olive oil, sugar), continue stirring for about 3 mins and simmer for a few mins.
4. Add the ingredient C (heavy cream, milk, sour cream) and simmer for a few mins. Remove from the heat.