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.