Rice Cooker Sesame Oil Chicken Rice With Claypot-Style Crispy Bottom 麻油鸡饭【用电饭锅做煲仔饭酥脆锅巴】

I made this sesame oil chicken rice using my rice cooker, and managed to get that crispy rice crust at the bottom, just like the guo ba you get from claypot rice! The rice is fragrant and savoury, the chicken is tender, and those crispy bits at the bottom are honestly the best part. 

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

1 cup Rice

8 Dried Shiitake Mushrooms (soak to rehydrate, reserve the soaking water)

3/4 cup Water (mushroom water)

6 small Chicken Drumsticks 

Thumb-size Ginger, sliced

4 cloves Garlic, sliced

1 tbsp Wolfberry 

1 tbsp Sesame Oil (for cooking) 

1 stalk Spring Onion + 1 tsp Sesame Oil (garnishing)

Marinade:

2 tsp Corn Flour

1 tsp Salt

1/4 tsp White Pepper

1 tsp Sesame Oil

1 tbsp Shao Xing Hua Tiao Cooking Wine

Sauce:

1 tbsp Dark Soy Sauce

1 tbsp Light Soy Sauce

1 tbsp Oyster Sauce

2 tsp Sesame Oil 

1 tsp Sugar

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Marinate the chicken with the marinade ingredients for at least 30 minutes. 

2. Heat sesame oil over low heat, stir-fry ginger and garlic until aromatic. Add mushrooms, stir fry for a minute, and stir in the sauce. 

I'm using Song Cho 1.5L IH Multi-Function Cooker (SC-IH15G) for claypot-style crispy bottom. You can check out the product details on their E-SHOP 

3. Add the remaining ingredients, cook using rice cooker normal rice mode or crust rice mode for crispy bottom. Once done, debone the chicken, garnish and serve warm. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to favourite my pages if you wish to see my post on your news feed.  

Easy Protein Berry Yoghurt Bakes 酸奶高蛋白低卡甜点

I made this berry yoghurt bake as a snack after my workout. It’s simple, lightly sweet, and packed with protein, just the kind of thing I like to have when I want something quick and satisfying after the gym. Someone told me it tastes like cheesecake. Hmm… I think it’s nowhere near the creamy, rich, indulgent cheesecake we all know and love. But with the addition of raspberries, the whole thing becomes much more enjoyable. The berries add a lovely tartness that balances out the yoghurt and gives it a refreshing fruity flavour. A healthy, high-protein raspberry yoghurt snack that I’d happily make again!

Ingredients:

中文食谱：请在网页的右边点击Translate, 然后选择中文翻译

60g Greek Yoghurt or High-Protein Yoghurt

1 Egg

1 tbsp All Purpose Flour

1 tsp Honey

Handful of Frozen Berries (I used raspberries)

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 
如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Mix the yoghurt, egg, flour, and honey until smooth. Pour into a small ramekin/ ovenproof dish. 

2. Add frozen berries. Bake 180'C for 12 minutes or until golden and set. Drizzle some honey or nut butter and enjoy it warm or chilled. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages to see my posts on your news feed. 

Enjoy!

Salted Egg Yolk Custard Lava Wholemeal Buns 椰香奶黄流沙全麦面包

These homemade wholemeal lava breads are filled with a creamy salted egg yolk custard that melts beautifully. The wholemeal dough gives the bread a hearty, wholesome texture without feeling too heavy, while the salted egg yolk custard adds a rich, buttery aroma with the perfect balance of sweet and salty. Finished with a generous sprinkle of desiccated coconut, these soft, golden buns are wonderfully fragrant and irresistible straight from the oven.

Wanted to make steamed buns at first,
but changed my mind and made this baked version instead

Ingredients: 

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

Click here <<Get the Wholemeal Bread Recipe 全麦面包食谱>>

Optional: Desiccated Coconut 

Salted Egg Yolk Custard Filling:

4 Salted Egg Yolk, steamed and mashed

100g Butter, softened

60g Icing Sugar

2 tbsp Custard Powder

80g Milk Powder

40g Milk

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Combine all the filling ingredients and mix well. Divide into smaller portions and freeze overnight. 

2. Prepare the bread dough, you can use your usual bread recipe or Click here <<Get the Wholemeal Bread Recipe 全麦面包食谱>>. Wrap in filling and let it proof. Brush the top with milk, then top with desiccated coconut. Bake 180'C for 15 minutes. 

若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my post on your news feed. 

Spicy Peanut Edamame 香辣花生毛豆

These Spicy Peanut Edamame are the perfect balance of savoury, sweet, spicy, and nutty, with just the right amount of crunch. Seriously addictive and incredibly easy to make, they’re perfect for a quick snack, appetiser, or flavour-packed side dish.

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

200g Frozen Edamame Pods 

2 tbsp Ground Peanuts 

Sauce:

1 tbsp Dried Shrimp Chilli Oil/ Chilli Crisp Oil

1 tbsp Oyster Sauce

2 tsp Sugar

1 tsp Light Soy Sauce

1 tsp Rice Vinegar 

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 
如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Bring a pot of water to a boil and add the frozen edamame pods. Cook for a few minutes until they turn bright green. Drain and rinse under cold water.

Cook using Song Cho Optimal Sauce Pan, a multi-ply stainless steel pan without chemical coating, it's safe to use for any cooking. 
For more information about the product, visit Song Cho e-shop for details.

2. Heat the sauce over low heat. Add cooked edamame and mix well. Add ground peanuts, give it one last mix and serve. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages to see my posts on your news feed. Enjoy!

Easy Homemade Raspberry Chia Seed Jam 自制覆盆子奇亚籽果酱

I’ve been making this Raspberry Chia Seed Jam so often lately because my boy tends to eat very little at breakfast, so I try to pack a little more nutrition into whatever he does eat. Made with just a few simple ingredients, this jam is naturally fruity and packed with the goodness of raspberries and chia seeds. Raspberries provide fibre and antioxidants, while chia seeds add fibre, plant-based omega-3s and a little protein. So easy to make, naturally delicious and a great homemade alternative to store-bought jam. And the best part? He actually loves it and always adds a generous spoonful on his waffles, bread and pancakes, which makes breakfast so much more enjoyable and nutritious too. ❤️

Ingredients: 

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

250g Frozen Raspberries 

1 tbsp Water 

4 tbsp Sugar (adjust based on how sweet you like)

1 tsp Fresh Lemon Juice

25g Chia Seeds 

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Cook the raspberries, water and sugar over low heat until softened (about 3-5 minutes), stirring constantly.

2. Stir in lemon juice, simmer gently for 2 to 3 minutes.

3. Turn off the heat, add chia seeds and mix well. Let it sit for 10 minutes to gel and give it a final stir. Let it cool completely, then transfer to a clean container/ jar, and keep chilled in the refrigerator. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my posts on your news feed. 

Miso Chicken Pumpkin Rice With Mushrooms [Easy Rice Cooker Recipe] 鸿喜菇味噌鸡肉南瓜饭

This Miso Chicken Pumpkin Rice with Mushrooms is a fuss-free rice cooker recipe that's perfect for busy days. Tender chicken, sweet pumpkin, and mushrooms cooked together with rice, the simple miso-based seasoning adds a delicious savoury flavour. Easy, wholesome, and packed with flavour!

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

100g Pumpkin

6 Chicken Drumsticks (debone, you can use the bones to make chicken broth)

1 pack Shimeji Mushrooms 

1 cup Rice

1 cup Chicken Broth (homemade or store-bought)

Marinade:

2 tbsp Miso Paste

1 tbsp Light Soy Sauce

1 & 1/2 tbsp Mirin

1 tbsp Sake

1/2 tbsp Sesame Oil

A few dashes of White Pepper 

1 tsp Corn Flour

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Marinate the chicken with the marinade ingredients for at least 30 minutes. 

I'm using Song Cho 1.5L IH Multi-Function Cooker (SC-IH15G), with low sugar pot
You can check out the details on their E-SHOP 

2. Add the marinated chicken and the remaining ingredients to the rice cooker. Cook using the normal rice setting. When it's ready, garnish with spring onion and serve warm. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to favourite my pages if you wish to see my post on your news feed.