What's
New
Rice Cooker Chicken Rice
Filed Under: Asian Recipes One-Dish Meals Popular Recipes Recipes rice Rice Cooker Recipes Singapore & Malaysia Recipes
This “rice cooker chicken rice” is my no-pride, lazy and short-cut cooking (my speciality) at its best – chicken rice, cooked in the rice cooker. I have made claypot chicken rice in the rice cooker before, so this is not new.
Related Recipes
If you have have a bit more time to spare, you can make the sauces (links above), as well as cook a quick vegetable side-dish such as oyster sauce vegetables for a complete meal.
See Also:
Yes, I do have authentic recipe for Hainanese chicken rice, or my mum’s steamed chicken rice, but I reserve this recipe for days I know I will be super busy. All I need is 5 minutes to dump the ingredients in the rice cooker, and I let the rice cooker do the rest of the work – it really can’t get any easier than this.
Short-cuts Used
- The chicken has already been chopped to small pieces by the wet market uncle. I freeze the bag and thaw the chicken on the day of cooking. Saves me the time and trouble of cutting the chicken.
- Store-bought concentrated chicken stock (the tetra-pak types will be better than the stock cubes), unless I happen to have home-made chicken stock sitting in the fridge.
- Rice cooker for steaming the rice and chicken at the same time.
Pages: 1 2
I have made this twice already. First time as experiment for my own family only, with the chillie recipe given by one of the commentators here plus choysum-fishball soup. It was a hit! Second time yesterday for the family and in-laws, this time with yuen choy-anchovy soup. Very delicious and easy-peasy. Thank you!!
Tired the rice cooker chicken rice. My husband said the rice is so yummy but chicken not tender. can use the hot and cold method for chicken? if use the home made stock will it be that yummy?
If Im using chicken cubes to mix with water, how many cubes should i use for 1 1/3 cup of rice? Yummm…..i look forward to trying this out!
dissolve the chicken cube with hot water; taste it and adjust accordingly.
I tried this out two nights ago and the rice turned out yummy although chicken was a bit dry. I coated it with sesame oil and salt before placing it on the basket for the rice cooker. Next time i will take it out in half hour after rice is cooked :-D Thumbs up!
Hi, when you said “1/2 cup chicken stock half the amount you normally use to cook rice” . lets say if i use 1 cup of water to cook rice normally, with the same amount of rice, i only need to use 1/2 cup of chicken stock to cook chicken rice?
yes, that is right.
Just to confirm. I use half the amount of chicken stock to cook & I don’t have to top up the remaining half with water?
Yup, that’s what I did.
Just a question, do we need to marinate the chicken prior to cooking?
I did not (too lazy) but you can marinate with some sesame oil, ginger juice and light soy sauce if you wish to.
What size rice cooker do you normally make these recipes for?
Hi! Thanks for the yummy recipe! Just wanna add that halving the amount of water when using red rice results in very crunchy rice haha. Next time I will probably just use my usual amount. Plus trim the fat from the chicken; my rice was swimming in chicken fat hehe. But overall super easy and a tasty meal!
Looking great!
Huh