Rice Cooker Salad Chicken

Steps

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1. 1
   Remove the skin (optional), then poke holes all over both sides of the chicken breast with a fork to help it absorb flavor.
   ▶ ≈2:04
2. 2
   Rub sugar all over the chicken until it looks glossy — do this first before any other seasoning, since sugar needs to penetrate the meat to help retain moisture.
   ▶ ≈2:31
3. 3
   Place the chicken in a zip-top bag rated for at least 100°C, then add the chicken stock powder, grated garlic, and lemon juice, mixing well to coat.
   ▶ ≈3:12
4. 4
   Add the olive oil and black pepper, mix again, then submerge the bag in water to press out the air before sealing it tightly.
   ▶ ≈4:03
5. 5
   Put the sealed bag into the rice cooker's inner pot, pour in hot water (about 80–90°C) until the chicken is submerged, and place a heat-resistant plate on top to keep it from floating.
   ▶ ≈4:37
6. 6
   Close the lid, press the 'keep warm' button, and let it sit for 1 hour so the chicken gently cooks through at a low temperature.
   ▶ ≈5:13
7. 7
   Remove the chicken and let it cool for about 30 to 60 minutes — cutting it while hot can make the meat fall apart.
   ▶ ≈5:43
8. 8
   Once cooled, slice into bite-sized pieces and enjoy — the chicken turns out moist, juicy, and lightly tangy with lemon.
   ▶ ≈6:17