when you make the marine it will be for beef or pork not chicken .
soy sauce, garlic, ginger, brown sugar NO LEMON JUICE, NO HOT SAUCE , oyster sauce.
you have to temper the dark soy sauce with the oyster sauce by mixing in and dissolving the brown sugar. If you want to go ahead & chop garlic like Jacques Pepin be my guest but I get mine out of a jar and as for ginger I use the powdered version so it’s up to you.
I’ll give more specific amounts if you like later on & you pm me on this.
On the type of rice : Having lived abroad for many yrs I found DEER BRAND RICE 20lb bad to be the best (JASMINE RICE FROM THE HIMALAYAS).
On the type of rice cooker: I’ve been thru numerous ones as they wear out over the years. DO NOT buy a digital rice cooker- you’ll waste your money-you cannot regulate the steaming temps .
I’ve always gone with the “AROMA” brand rice cooker with glass lid & small steam vent.
This is important to note that these AROMA RICE COOKERS are scaled down simply by country of origin- Japan/China’s measurement of 1 cup is not 8 oz.
When you see a 7 cup AROMA RICE COOKER know that this rice cooker is good for two people who like to eat jasmine rice and have a little left over for the next day. Jasmine rice expands and with the proper boiling and then placing a set of paper towels or a doubled over clean cotton cloth over the lid & set the lid down you will achieve good results in gett that Jasmine (highly aromatic) rice grain to expand to the size of the 1st knuckle on your index finer and you will be truly amazed.
One more thing- when you put the rice in the cooker bowl portion you have to rinse this rice several times to rid it of rice “dust” & possible debris- rinse and pour off - rinse & pour off - sometimes if I’m not satisfied I’ll do the magic number 7 and by then it’s clean.
After you have rinsed the rice for the AROMA for the rice cooker you need to add water & then salt it.
Add the water & measure by using your index finger and if it goes above the first line of your finger then you have too much water - then add the salt- use a Kosher Salt like Morton but it is also large grined and therefore you use less... shake some of the Mortons Kosher Salt in to taste-but not TOO salty- & then stir with finder till dissolved.
there’s a lot of ins & outs on successfully cooking rice with a AROMA RICE COOKER.
It’s a whole different ball game if you want to free boil in a large pot and then have a browned bottom with potatoes or flatbread called “ TAHDIG”
here’s a link with some nice pics of potatoe “tahdig”
http://www.mypersiankitchen.com/tahdig-with-potato/
but then again this a whole diff ball game as opposed
to the AROMA RICE COOKER>-
Thanks so much!