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1
[Seasoning] Cut the chicken in half, and season with the ingredients.
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2
Put the chicken in a ziplock bag, and rest in the refrigerator overnight (more than 8 hours).
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3
Take the chicken out of the refrigerator, and let it sit in room temperature for 30 minutes.
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4
Meanwhile, fill the rice cooker with boiling water up to 3 cup line.
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5
Leave the lid open for 10 minutes to lower the water temperature to around 70C.
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6
[Confit] Pour olive oil into the ziplock bag to cover all the chickens, and seal the bag tightly letting the air out.
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7
If you have time, get all the air out of the bag by following step 7 (doing this will require using less olive oil)
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8
Close the bag leaving a small opening, stick a plastic straw in the bag and suck all the air out to make it airtight.
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9
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.
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10
Put the bag of chicken into the rice cooker, close the lid, and set the warm function for 3 hours.
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11
Take the bag out of the rice cooker, cool for a bit, and rest in the refrigerator for half a day.
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12
It keeps for about a week.
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13
Slice to any thickness you like and enjoy.
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14
It will be delicious if you drizzle the herb oil it was cooked in over the chicken.
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15
You can use herb mix or herb salt if you don't have any fresh herbs.
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16
[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.
