Rice Cooker Chicken Rice
Effortless chicken rice, cooked in a rice-cooker
This is 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. Yes, I do have recipe for making steamed chicken rice the traditional way, 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. If you have have a bit more time to spare, you can make your own ginger and chilli sauces, as well as cook a quick vegetable side-dish such as oyster sauce vegetables for a complete meal.
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Rice Cooker Chicken Rice Recipe
- Serves: 3
- Prep: 15 mins
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.
If you would like to make your own chilli sauce and ginger sauce, check out the recipes here.
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
- 1/2 cup chicken stock half the amount you normally use to cook rice; adjust accordingly
- 1-2 pandan leaves optional; tied in a knot
- 5 cloves garlic peeled if you are eating it
- 3 slices ginger
- salt to taste, if needed
- coriander and spring onions garnishing suggestion
- sliced cucumbers and tomatoes optional
- chilli sauce home-made (check out the link above) or store-bought
- ginger sauce home-made (check out the link above) or store-bought
Instructions
- 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.
Get more photos and cooking notes on page 2.
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{ 28 comments… read them below or add one }
This sounds really easy. I would have thought the need to marinate and saute the chicken in some way first but…really, there is certainly no need to and I buy that!
This seems like a good recipe for beginners.
Anything short-cut is welcome in the kitchen! :) I know the chicken gets cooked in the end but I feel uncomfortable about putting in raw chicken together with the rice to cook. What happens to the scum and blood that comes out from the chicken when it’s boiled/cooked in the water?
Hi KY, the rice remains relatively clean and not a biggie to me. but if you are concerned, you can always stir-fry the chicken until half-cooked, before adding to the rice cooker.
Tried this recipe for dinner today. Cooked 4 cups (rice cooker cup) of rice and 8 chicken drums. The chicken was just right, not under or over cooked. I put the rice in the rice cooker and add chicken stock up to the 3 1/2 cup mark and add 2 teaspoon salt. The rice tasted good, just a bit too soft for my liking. Next time, I think I will add stock up to the 3 cup mark. I normally steam the chicken separately so with this recipe, I save one step. Thanks Wiffy.
Hi Tammy, thanks for trying out the recipe. My recipe suggests to “half the amount (of chicken stock) you normally use to cook rice; adjust accordingly” because the juices from the steamed chicken will add on to the stock during cooking, otherwise the rice will turn out too soggy. Hope the adjusted amount will work better for you next time :)
Yes, it’s not new, but all-time favourite in my family. My mum used to cook chicken rice like this. A very convenient way of using rice cooker.
How great this is for a lazy me! :)
Marinading the bird before cooking it in a rice cooker or slow cooker is what I always do, but yes, would love to reserve this for days I run out of time. Thanks for sharing!
I cook it this way too, but with the rice stir-fry with chopped garlic and ginger strips before throwing everything to the rice cooker.
Correction…..not lazy but smart!…haha. I don’t think anyone can tell the difference. Looks very nice. i will eat a big portion :D
Oh! I love this rice cooked with chicken…my mom used to make it, but I never tried to make myself…thanks for the recipe.
Hope you are enjoying you week Wiffy :)
i love how easy this seems! <3 <3 <3
and i love how you still do chicken rice at home although it's available everywhere in sg :D
Can’t wait to try this
Love this simple chicken rice recipe so much, will bookmark in my lazy weekend recipe list..
The recipe is simple. I tried and taste GREAT! My family enjoyed eating the chicken rice very much. Thank you.
Wiffy,
If I normally use 2 cups of water to cook rice, does that mean I only use 1 cup water and 1 cup stock to make this recipe? Thanks.
Hi Rose – No, it means you only need to use 1 cup stock. I half the liquid normally needed to cook rice.
Oh…so no plain water is used, only stock. Thanks Wiffy. Gonna try tomorrow ;)
Hi. I did this before but I have a problem with some of the chicken having blood inside near the bone. Is there anyway to fix this?
I usually scoop off the small bit of rice which is stained, before serving.
how about for one serving?…how many cup of water?
I made this dish for dinner today with good results. Easy to do, fast and relatively healthy! Thanks.
I have a rice cooker with a steamer basket. Do you put your chicken on top of the rice or the steamer basket?
if you have a steamer basket, you can put the chicken in it. It will be better.
I tried cooking this today in my rice cooker and it failed. As it is for 5-6 pax, I double the portions mentioned above. My rice cooker cooked within 30min. I waited another 30min. The chicken isn’t cooked at all and some portions of the rice as well :(
Now i am trying to steam everything, hope at least it manage to savage a bit and is still edible. I think either because of the huge portions or my rice cooker. So disappointed
sorry to hear that. Every rice cooker cooks differently. Maybe next time you can stir fry the chicken until opaque, before adding to the rice cooker.
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!!