Nutrient-Rich Rice Cooker Perilla Seed Chicken and Seaweed Soup
Nutrient-Rich Rice Cooker Perilla Seed Chicken and Seaweed Soup
Easy Rice Cooker Perilla Seed Chicken and Seaweed Soup Recipe
Craving a nutritious homemade meal but short on time? This ‘Perilla Seed Chicken and Seaweed Soup’ made in your rice cooker is your perfect solution! It combines the rich flavor of chicken broth with the tender texture of chicken and the nutty aroma of perilla seeds, making it a comforting and wholesome dish for the whole family. For a delightful variation, try using duck meat instead! This recipe is inspired by Chef Kkachi’s brilliant tips for an even more delicious result.
Main Ingredients- Chicken (with bones) 3 pieces
- Dried seaweed 1/3 cup
- Water 400ml
Cooking Instructions
Step 1
First, prepare the dried seaweed. For a single serving, cut about a handful of seaweed into small, fingernail-sized pieces and fill about 1/3 of a mug. Pour in fresh water and let it soak for about 10 minutes until rehydrated. This soaking process ensures the seaweed will have a tender texture when cooked.
Step 2
While the seaweed is soaking, add the soup soy sauce (1/2 Tbsp), sesame oil (1 Tbsp), and minced garlic (1 Tbsp, or 1/2 Tbsp garlic powder) to the inner pot of your rice cooker. Squeeze out any excess water from the rehydrated seaweed and add it to the pot as well.
Step 3
Stir everything together gently with a spatula to ensure the ingredients are well combined. Select the ‘Reheat’ function on your rice cooker and let it heat for 9 minutes. This step helps the seasonings meld into the seaweed and prepares the base before adding the chicken.
Step 4
Once the reheating is complete, add the 3 pieces of bone-in chicken to the rice cooker. Pour in 400ml of water and 1/2 Tbsp of fish sauce. Stir again to mix all the ingredients well. Tip: Cooking with the chicken bones adds a deeper, richer flavor to the broth, making the soup exceptionally delicious.
Step 5
Now, select the ‘Multi-Cook’ or ‘Steam’ function on your rice cooker and cook for 15 minutes. During this time, the chicken will become wonderfully tender and juicy. Even with bones, the meat will be so soft that it will easily separate from the bone.
Step 6
After the multi-cook function finishes, stir in the perilla seed powder (2 Tbsp). The nutty flavor of the perilla seeds will enhance the soup’s richness and create a wonderfully smooth texture.
Step 7
Gently stir to combine the perilla seed powder with the rest of the ingredients. Your delicious Perilla Seed Chicken and Seaweed Soup is now ready! Enjoy this hearty and satisfying meal with a warm bowl of rice.
