Manda Ruby > wrote in news:698474e4-f8f8-4c9f-ba31-5136da80c827
@a21g2000yqc.googlegroups.com on Jan Fri 2010 10:34 am

> On Jan 1, 7:20 am, manda > wrote:
> Thanks for all the help. It didn't dawn on me until I posted here that
> the increase in chicken wouldn't affect the amount of water/stock
> needed and that I only needed to worry about rice to water/stock
> ratio. After realizing that, my confidence level improved as I was
> very concern about rice not getting cooked though in th middle.
>
> I used 16 pieces of thigh (typical size) and 3 cups of rice (that's
> 4
> 1/2 in rice cup that comes with the rice cooker). The rest of the
> ingredient was 1 1/2 times as the increase in rice.
>
> Though a little soggy at the bottom, the dish turned out tasty though
> it didn't give yellow color like his. May be his stock has stronger
> yellow color than mine. I used Kitchen Basic (unsalted). I think
> that the soggyness might be due to the extra water from deglazing the
> chicken - I used exactamount of water as he did - or/and for cooking
> a bit longer on the smaller electric stove
> top to bring it to a mild boil because the big burner stopped working
> completely this morning. In fact, it wasn't until I actually cooked
> that I realized that his statement "Bring it to a simmer" was weird. I
> assumed that he meant bring it to aboil and then bring it down to a
> simmer before putting it in the oven but in the video, he seemed to
> put it in the oven soon after he added the chicken and stock. I'll
> have to try this again but this time, I'll half the portion and it'd
> just be for myself. I wonder whether I can use chicken breast if I
> don't add the to the rice pot until 10 mins toward the end of cooking
> process.
>
> To dry the extra moisture, as my friend suggested, I spread the food
> in
> two big disposable aluminum pans and baked it in the oven for some
> times.

I do something similar...in a rice cooker I throw some long grain rice (1 cup) and a can of cream of
chicken soup and enough water to the soup to make 2 cups of liquid...ontop of that I throw in some
chicken thighs and some sliced mushrooms and a dash of maggi sauce. after she's cooked I add a
handful of frozen peas and same with frozen corn. Stir the peas and corn in and serve. Usually
enough for 2 or 3 servings to myself.

It also might be nice made with tomato or orange juice or another fruit juice instead of the cream
of chicken soup.

--
Is that your nose, or are you eatting a banana? -Jimmy Durante