Rice Cooker Savory Japanese Chicken Wing Rice

Steps

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1. 1
   Rinse 150g of white rice under clear running water until the water runs clear, then drain thoroughly.
   ▶ ≈0:12
2. 2
   Slice 60g of carrot thinly into quarter rounds.
   ▶ ≈0:32
3. 3
   Season 200g of chicken wings with a dash of salt and pepper on both sides.
   ▶ ≈0:50
4. 4
   Heat 2 teaspoons of sesame oil in a pan over medium heat and sear the chicken wings until the skin turns crispy. If short on time, skip this step and proceed directly to the rice cooker. Save the drippings from the pan for later use.
   ▶ ≈1:12
5. 5
   Mix together the sauce ingredients: 1 tablespoon of soy sauce, 1/2 tablespoon of oyster sauce, 1 tablespoon of mirin, 1/2 teaspoon of consomme powder, a dash of white pepper, and 1/2 teaspoon of sugar.
   ▶ ≈1:45
6. 6
   Add the rinsed and drained rice to the rice cooker pot, pour in 200ml of water, add the prepared sauce, and mix well.
   ▶ ≈2:27
7. 7
   Arrange the sliced carrot and seared chicken wings on top, then drizzle with the reserved chicken drippings. Spread all ingredients evenly.
   ▶ ≈2:51
8. 8
   Place the inner pot into the rice cooker and cook as you would regular white rice. For best results, fill the rice cooker to no more than half its capacity.
   ▶ ≈3:10
9. 9
   Once cooked, gently toss the rice to combine, top with black pepper, and serve.
   ▶ ≈3:26