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.
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.
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.
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- 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.