Rice Cooker Chicken Rice
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.
Rice Cooker Chicken Rice Recipe
Use half the amount of water you normally need to cook rice, as the juices from the chicken will drip down to the rice beneath as it cooks in the rice cooker.
Ingredients:
- 600 grams chicken thighs (or half chicken) if frozen, thaw before use; chopped to smaller pieces
- 1 cup long-grain white rice rinsed and drained
- 1 tbsp home-made chicken oil optional
- 1/2 cup chicken stock half or 3/4 the amount you normally use to cook rice; adjust accordingly
- 2 pandan leaves optional; tied in a knot
- 5 cloves garlic peeled if you are eating it
- 3 slices ginger
- salt to taste, if needed
Garnishing Suggestion
- coriander and spring onions
- sliced cucumbers and tomatoes
Directions:
- In a wok, fry the rice with chicken oil for a few minutes until aromatic. Note: skip this step if you don’t have chicken oil.
- Add rice, chicken stock, pandan, garlic and ginger in the rice cooker. Top with chicken pieces. Cook the rice in the rice cooker. When the rice is cooked, season to taste with salt, if needed. Note: If your rice cooker cook within 30 minutes, let it keep warm for at least another 30-45 minutes, or until ready to serve.
- To serve, scoop a bowl of chicken rice on plate. Place cooked chicken over the rice. Garnish with sliced cucumbers, tomatoes, coriander and spring onions. Serve with ginger sauce and chilli sauce at the side.