Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, chicken confit using a rice cooker. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Chicken Confit Using a Rice Cooker is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Chicken Confit Using a Rice Cooker is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have chicken confit using a rice cooker using 6 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Chicken Confit Using a Rice Cooker:

1. Get 1 Chicken breast meat (or thigh meat)
2. Make ready 1 1/2~ of chicken weight ★Salt
3. Take 1 sprig ★Rosemary
4. Prepare 1 ★Thyme (or bay leaf, etc.)
5. Make ready 1 ★Black pepper
6. Take 1 to cover the chicken Olive oil

Steps to make Chicken Confit Using a Rice Cooker:

1. [Seasoning] Cut the chicken in half, and season with the ★ ingredients.
2. Put the chicken in a ziplock bag, and rest in the refrigerator overnight (more than 8 hours).
3. Take the chicken out of the refrigerator, and let it sit in room temperature for 30 minutes.
4. Meanwhile, fill the rice cooker with boiling water up to 3 cup line. Leave the lid open for 10 minutes to lower the water temperature to around 70℃.
5. [Confit] Pour olive oil into the ziplock bag to cover all the chickens, and seal the bag tightly letting the air out.
6. If you have time, get all the air out of the bag by following step 7 (doing this will require using less olive oil)
7. Close the bag leaving a small opening, stick a plastic straw in the bag and suck all the air out to make it airtight.
8. The picture on step 7 shows the bag on the table, but make sure you are holding the bag and suck the air at top of the bag.
9. Put the bag of chicken into the rice cooker, close the lid, and set the warm function for 3 hours.
10. Take the bag out of the rice cooker, cool for a bit, and rest in the refrigerator for half a day. It keeps for about a week.
11. Slice to any thickness you like and enjoy. It will be delicious if you drizzle the herb oil it was cooked in over the chicken.
12. You can use herb mix or herb salt if you don't have any fresh herbs.
13. [Ethnic Chicken Rice Bowl] Stir-fry the bok choy with fish sauce and oyster sauce, and serve over rice with sliced onions and the chicken.

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So that’s going to wrap this up with this exceptional food chicken confit using a rice cooker recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!