Rice cooker chicken rice is the ultimate lazy-but-delicious meal. Just toss everything in the rice cooker, press a button, and let it do its thing. The result? Fragrant, perfectly cooked rice infused with ginger, garlic, and broth, topped with juicy, tender chicken. A drizzle of chilli crisp and fresh spring onion takes it over the top.
Category
Dinner
Servings
1
Prep time
5 minutes
Cook time
25 minutes
Rice cooker chicken rice for one? Just toss everything in the rice cooker, press a button, and let it do its thing. The result? Fragrant, perfectly cooked rice infused with ginger, garlic, and broth, topped with juicy, tender chicken. A drizzle of chilli crisp and fresh spring onion takes it over the top. Very quick and easy recipe to make for dinner.
Ingredients
- ½ cup (90g) jasmine rice
- ½ cup (120ml) chicken bone broth or chicken stock
- 1 chicken thigh (skin on or off, as preferred)
- 2 spring onions – whites cut into 2cm (¾ inch) batons, greens finely sliced
- thumb-sized piece of ginger, peeled and sliced
- 2 garlic cloves, sliced
- pinch of salt
-
small pinch of Yum Yum (MSG) seasoning
-
1 tsp sesame oil
- chilli crisp, to finish
- green oil (spring onion-ginger hot oil), optional
Directions
Add the rice to your rice cooker bowl and rinse under cold water two or three times, draining off the water at the end.
- Pour in the chicken bone broth or stock, swirling to ensure all the rice is evenly covered.
- Add the spring onion whites, sliced ginger, sliced garlic, salt, and Yum Yum seasoning.
Rub the chicken thigh all over with sesame oil and place it on top of the rice (place skin side up if using skin on chicken).
- Start your rice cooker and run it through one full cycle.
- Once finished, open the cooker and let the rice sit for a few minutes to steam off.
- While waiting, finely slice the green part of the spring onions.
- Remove the chicken, then fluff the rice with a fork.
- Slice the chicken (removing the bone if necessary) and place it on top of the rice.
- Garnish with the sliced spring onion greens and a drizzle of chilli crisp.
- Serve and enjoy!
Recipe video
Recipe notes
Rice cooker settings
Use the standard white rice setting. If your cooker has a “quick” or “express” option, avoid it as slower gives better flavour and texture.
Chicken doneness
The chicken should be fully cooked at the end of the cycle, but if you're unsure, check it’s opaque all the way through and juices run clear. Pop it back in for a few more minutes if needed.
Rice texture
Bone broth adds richness but can also make the rice slightly stickier than usual, that’s normal. If you prefer fluffier rice, reduce the broth slightly (by about 1 tbsp).
No Yum Yum (MSG) seasoning?
Just sub in a pinch of chicken powder or a dash of soy sauce for savoury depth.
Storage
Leftovers keep well just store the chicken and rice separately in the fridge and reheat gently to keep the rice from drying out.
