Creamy Seafood Chowder

Steps

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1. 1
   Chop onion, carrot, and potato into bite-sized pieces. Place them in a 6-person electric rice cooker's inner pot with the cream sauce base blocks and 1000 ml of water. Fill the outer pot 7/10 full with water. Cover and simmer. After the cooker switches off, let it rest for 15 minutes without opening the lid to ensure vegetables are tender and flavors are concentrated.
   ▶ ≈0:53
2. 2
   Marinate the chicken: cut chicken breast into pieces the same size as the potato chunks. Add 1 tablespoon of water and 1/3 teaspoon of salt, then massage vigorously with your hands until the water is fully absorbed and the meat becomes sticky and tacky, forming a protective coating.
   ▶ ≈2:23
3. 3
   Prepare the seafood: peel the prawns one by one, leaving the tail for presentation. Remove the intestinal vein (sand vein) with a toothpick or needle to ensure a clean taste. Rinse the squid and cut into bite-sized pieces.
   ▶ ≈3:26
4. 4
   Finish on the stovetop: transfer the cooker broth to the gas stove and bring to a boil over medium-high heat. Add the marinated chicken pieces first, and once they change color and become tender, add the squid and other seafood. Simmer until cooked through.
   ▶ ≈4:31
5. 5
   Season and serve: taste the broth and adjust seasonings. Add hot water if it's too salty, or more cream sauce blocks if it's too bland. Sprinkle with black pepper if desired. Add about 2 tablespoons of hot milk to individual bowls for extra creaminess.
   ▶ ≈5:19