This is an umami-rich comfort meal that’s cooked entirely in a rice cooker! It’s perfect for a busy weeknight or whenever you want a low-effort, but delicious meal.
About this dish
If you’re looking for a meal that requires very little effort but tastes like you’ve been in the kitchen all day, then this rice cooker chicken and soy sauce rice recipe is for you. All you need to do is season the chicken with a variety of sauce and aromatics. Then simply place it on top of the uncooked rice and press start!
The chicken thighs end up juicy and have a salty, savory and slightly sweet flavor while the rice is umami-rich from soaking up all of the sauces. I can’t express enough how easy this recipe is to make and it also uses everyday asian ingredients. You can check out my favorite ingredients to use here.
Instructions for cooking the rice
- Wash the rice several times in the rice cooker pot with cool water until it runs semi-clear. My recommended method is to add water a few inches above the rice. Then vigorously agitate the rice, drain and repeat the process.
- Completely drain the water from the rice cooker pot and add salted chicken broth as the cooking liquid. This will provide so much extra flavor to the dish.
- I used a pressure induction rice cooker with a 53 minute cycle for this recipe, but it’ll work with whatever rice cooker you have. The chicken should be done the first time through, but check it and adjust the cooking time as needed.
What kind of rice to use?
There are so many different types of rice out there and it can get very confusing. You can substitute the rice of your choice for this recipe, but I prefer to use short (my first choice) or medium grain rice. These types of rice are glutinous and absorb more moisture, leaving you with soft and extra flavorful rice.
How to serve
First remove the chicken from the rice cooker to cool and fluff up the rice. Slice the chicken into strips and use a small bowl to pack the rice in and flip it over onto a plate for a dome-shaped rice. Add steamed broccolini and serve with scallion ginger oil for dipping.
More chicken recipes to try
- braised chicken and scallions
- chicken teriyaki skewers
- taiwanese popcorn chicken
- chicken dolsot bibimbap
Rice Cooker Chicken & Soy Sauce Rice
- Total Time: 40 minutes
- Yield: 2 servings 1x
Description
This is an umami-rich comfort meal that’s cooked entirely in a rice cooker! It’s perfect for a busy weeknight or whenever you want a low-effort, but delicious meal.
Ingredients
- 2 boneless chicken thighs
- 3g ginger, julienned
- 12g garlic, minced
- 3 tbsp oyster sauce
- 3 tbsp low-sodium soy sauce
- 1 tsp dark soy sauce
- black pepper to taste
rice
- 1 cup short or medium grain rice, uncooked
- 1 cup salted chicken broth
scallion & ginger sauce
- very finely minced scallions (whites and greens)
- very finely minced ginger
- neutral oil
- salt to taste
other
- steamed broccolini
- scallions for garnish
Instructions
- Start by seasoning the chicken with julienned ginger, minced garlic, oyster sauce, soy sauce, dark soy sauce and black pepper. Mix well with your hands and set aside.
- Rinse the rice several times under cool water until the water runs fairly clear, then drain the water completely. Add the salted chicken broth to the rice and place the chicken thighs on top. Make sure to scrape out any remaining sauce into the rice cooker and on top of the chicken.
- Press start on the rice cooker and make the scallion and ginger sauce in the meantime. You can heat the oil to toast the aromatics, but I prefer to simply add the oil straight from the bottle for a more pure and clean taste. The most important tip is to make sure the scallions and ginger are very finely minced for better texture.
- Remove the chicken and slice before plating. Then fluff up the rice and serve with steamed broccolini and the scallion and garlic oil dipping sauce.
Notes
All of these ingredients and my favorite brands for cooking can be found here.
- Prep Time: 10 minutes
- Cook Time: 30 to 50 minutes, depending on rice cooker
