Chicken · Dinner · Easy · Quick · Rice ·

Rice cooker chicken rice

Name: Rice cooker chicken rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 1
Cuisine: Chinese
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 seasoning; 1 tsp sesame oil; chilli crisp, to finish; green oil (spring onion-ginger hot oil), optional

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.

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Servings

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.

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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 seasoning
1 tsp sesame oil
chilli crisp, to finish
green oil (spring onion-ginger hot oil), optional

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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.
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!