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.
- 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.
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.
Prep Time: 15 mins
Cook Time: 45 mins