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20minutes
Open the chicken breast, sprinkle with salt and pepper, and evenly imprint the grated garlic.
Put 1) meat, bay leaf, seeded hawk claws, and olive oil in a zippered storage bag, deflate and close the zipper. (It is good to roll it into a tubular shape)
Put 2) in a rice cooker, pour boiling water into it, and keep it warm for 3 hours.
Take it out of the bag and cut it into pieces that are easy to eat.
・ For 1 person: 183.2kcal Protein 14.7g Lipid 13g Sugar 1.2g Salt 0.3g
・ Make popular salad chicken with a rice cooker.
・ Cut the chicken breast with a knife so that it has an even thickness.
・ This time, I added a simple seasoning, but you can arrange it freely by adding curry powder or soy sauce.
・ Eat with your favorite dressing and plenty of vegetables.
* The required time does not include the heat retention time (3 hours) in the rice cooker.
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