While there’s debate about the exact origins, it’s been associated with Zuo Zongtang, a military leader from Hunan province during the Qing Dynasty. The classic version of this dish has a distinctive tangy sauce with intense spices and savory flavours native to Hunanese cuisine.
AuthorHungry PandaCategoryMeatDifficultyIntermediateAdd the rice to the rice cooker inner bowl and fill with water to the 3 cup level line for WHITE RICE.
Select the WHITE RICE or LONG GRAIN function and press START. When cooked set aside on KEEP
WARM for when the chicken is ready.
Mix the corn starch, salt, 1 tsp garlic powder, and pepper to the chicken in a zip loc bag and shake.
Add the coated chicken pieces to a pan with the oil heated and saute the outside until brown. (Instead of using a pan you can use the rice cooker bowl heated to perform the sauting).
Add half of the sauce ingredients to the browned chicken in a bowl and mix to combine.
Add the sauce with chicken to the rice cooker inner bowl and set to SLOW COOK for 3 hours.
Just before serving add the rest of the sauce to the chicken stir gently and leave on KEEP WARM with the lid closed for 5 or 10 minutes.
Serve on the cooked rice. Garnish with chopped spring onions and a sprinkling sesame seeds
(optional)
Ingredients
Directions
Add the rice to the rice cooker inner bowl and fill with water to the 3 cup level line for WHITE RICE.
Select the WHITE RICE or LONG GRAIN function and press START. When cooked set aside on KEEP
WARM for when the chicken is ready.
Mix the corn starch, salt, 1 tsp garlic powder, and pepper to the chicken in a zip loc bag and shake.
Add the coated chicken pieces to a pan with the oil heated and saute the outside until brown. (Instead of using a pan you can use the rice cooker bowl heated to perform the sauting).
Add half of the sauce ingredients to the browned chicken in a bowl and mix to combine.
Add the sauce with chicken to the rice cooker inner bowl and set to SLOW COOK for 3 hours.
Just before serving add the rest of the sauce to the chicken stir gently and leave on KEEP WARM with the lid closed for 5 or 10 minutes.
Serve on the cooked rice. Garnish with chopped spring onions and a sprinkling sesame seeds
(optional)
Slow cook with broccoli if you feel the dish needs some vegetables. Try and aim to get a slightly crispy char on the chicken before beginning the slow cook process. This adds texture and flavour (best done in a pan).