The other day when I attended the Chris Class, he demonstrated how to cook by using a rice cooker.
He atually brought a rice cooker and chicken and put it into the inner kettle of the rice cooker together with a small amount of soy souce, Worcester souce and oregano and switched on.
That was all he did.
When the class ended, the cooking by the rice cooker had been completed and it was ready to eat.
The meat was well cooked and very soft and delicious!
I was very impressed by his unique cooking and decided to follow him.
But I had one problem to solve. The problem was my wife's hesitation in doing it, as she worried about the lingering fragrance left in the cooker.
Yesterday I went to the Mega Don Quijote to buy a new rice cooker whigh was the simplest one for less than \5.000.
The first food I cooked yesterday evening was Chiken with a variety of vegitables, or potato, crrolot, pumpkin, mashroom, broccoli and onion.
The meat was seasoned with "Shio-kouji(salted malt) and mutured a few hours beforehand.
The ingredient used was just white wine.
The meat and vegitables were cooked very soft and sweet and delicious!!
It was successful!
The rice cooking could fortify the variety of cooking of our home.
Thank you, Chris!
