Tefal Rice Cooker makes your Chinese New Year cooking easier

Chinese New Year is the most important festival in Chinese culture. Tefal Rice Cookers are often cooked during this holiday for family reunion dinner. Tefal Rice cookers are actually not only used by Chinese people but also many other races around the world who love to eat rice, especially South-East Asians.

Some Tefal Rice cookers have a pan which can also be used as a steamer so Tefal Rice Cooker is very multi-functions. Tefal rice cookers have many different types to meet people’s needs, Tefal Group has been making this Tefal Induction Heating Pressure Rice Cooker which helps you make delicious meals for your family easier.

Check out the top 5 Tefal Rice Cooker recipes for the Chinese New Year!

*All recipes source are linked in the title

Tefal Steam Pro IH Rice Cooker RK820

This rice cooker uses induction heating technology and 360 spherical pot technology that will generate heat circulation. The 360 induction heating technology adds to a homogenous cooking performance with accurate control of time and temperature. These technologies ensure that every rice grain absorbs an appropriate amount of water it takes to sustain freshness and moisture through the post-cooking stage.

This Tefal rice cooker also has 36 available programs including rice type and texture selections for you to choose from. On the surface of the rice cooker, it has a flat tempered glass protecting an IMD touch control panel. You can also schedule the cooking time, with the delayed start function for planning the cooking process. where you prepare your meal in the morning and come back with your rice done at night.

Here’s a simple and delicious Cantonese Claypot Chicken Rice recipe that you can try out during this Chinese New year!

1. Cantonese Claypot Chicken Rice recipe (portions for 4)

Steps:

1. Soak the mushrooms in warm water for 20 minutes. Set aside.
2. Marinate the chicken with soy sauces, fish sauce, wine, garlic, ginger, cornstarch, sesame oil, sugar, and white pepper.
3. Add the 2 cups of rinsed rice and 2 cups of mushroom water into the inner pot.
4. Fill the steam cup. Select Claypot Rice Function.
5. When the rice cooker rings, place the chicken pieces, mushrooms, Chinese Wolfberries and Cordyceps flower on top of the cooked rice. Close the lid, press START button to continue.
6. The perfect Claypot rice is done.
7. Add in chopped scallion and stir in sweet claypot rice soy sauce. Mix well.
   

Tefal Pro Induction Rice Cooker RK8055

Ideal heat circulation for homogeneous and delicious cooking thanks to innovative spherical bowl technology.

It has 48 cooking programs that gives you great flexibility to prepare any dish. DIY Chef also allows adjusting temperature, cooking time and cooking programs to customize and save your own recipes. The material of the durable spherical bowl has 3.0mm thickness with 7 layers including durable & resistant non-stick coating. On top of that, it is also easy to open with just 1 click.

2. Chicken Sticky Rice

1. Select the menu to “Claypot” mode.

2. Put in 2 tablespoons oil and once it’s heated sauté garlic, ginger slices till fragrant.

3. Add in chicken, salt, dark soy sauce and stir-fry for 2 minutes.

4. Add in mushrooms and cook stirring for 2 minutes.

5. Turn off heat and remove the chicken mixture to a side plate.

6. To cook rice: Using the same rice pot, combine glutinous rice, rice, lotus roots. Then add in chicken broth, chicken granules and mix well.

7. Spoon in cooked chicken mixture ( do not mix) and start to cook rice: Select glutinous rice mode, texture normal and on automatic cooking.

8. Once a beep is heard, put in pacific clams, goji berries and let rice stand in the pot for 10 minutes.

9. Fluff up the rice and serve garnish with chopped onions.

3. Fish Maw Soup

1. Soak fish maw, dried oysters and mushrooms in 2L hot water for 2 hours. Drain and cut the fish maw into ½ inch slices.
2. Switch the rice cooker to DIY mode and set the temperature to 150°C. Fry ginger briefly, then add the fish maw, oysters, mushrooms and fry till fragrant. Add the chicken soup and let it boil for 10 mins.
3. Add in cabbage and switch the rice cooker to ‘soup’ mode. Let it cook for 50 minutes.
4. Combine the corn starch and water in a small bowl. Stir in the corn starch and egg white. Continue stirring until the egg threads are formed.
5. Add in the fish balls and beansprouts. Season the soup with salt and pepper.

4. Braised Chicken with Baby Abalone and Mushroom

1. To prepare the chicken, removed all the impurities from the stomach and cut away the head and feets. Rinsed and rub the chicken with dark soy sauce.
2. To prepare the stock, fry the red onion, garlic till fragrant and add water, cinammon stick and the rest of the seasonings. Bring to boil.
3. To prepare the Tefal Multicooker cooking. Place bamboo shoot, mushrooms, chicken and the stock into the Tefal Multicooker. Cover and locked the lid. Set to Chicken/Duck mode then press start. This process will take about 35 minutes.
4. When the cooking is done, unlock and removed the ingredients then add the abalone into the pot, let it infused for 5 minutes. Transfer the ingredients into a nice large bowl as well as the Nai Bai. Bring the sauce to a boil and season to taste. Thicken with corn starch and pour over the dish. Garnish with coriander leaves.

5. Pen Cai Treasure

1. To prepare the fried fish maw, blanched in boiling water for 20 minutes with 1tbsp of vinegar and 3 slices of ginger. Removed and set aside.
2. To prepare the stock. Place the chicken stock into a pot and bring to boil. Add oyster sauce, chinese wine, sesame oil, dark soy sauce, pepper and simmer for 5 minutes. Blanched the scalloops just cooked and set aside.
3. To prepare the Tefal Multicooker. Place the baby cabbage into the induction pot follow by roast pork, gluten puffs, mushrooms, fish maw and then the stock. Cover and locked the lid. Set to Chicken/Duck mode then press start. This process will take about 35 minutes.
4. When the cooking is done, place all the ingredients into a nice large bowl or clay pot. Bring the sauce to a boil and season to taste. Thicken with corn starch and pour over the dish. Garnish with coriander leaves and chili julienne.

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