Rice Cooker Chicken Rice Recipes
RICE COOKER ASIAN CHICKEN RICE RECIPE BY TASTY
Here's what you need: skin-on, boneless chicken thigh, garlic, ginger, scallion, chicken bouillon, salt, rice, water, scallion, garlic, ginger, soy sauce, vinegar, sugar, miso, red chili flake, fresh cilantro, tomato, lemon
Provided by Saki Yamada
Categories Dinner
Yield 2 servings
Number Of Ingredients 19
Steps:
- Put washed rice, garlic, ginger, salt, chicken bouillon, and water in a rice cooker pot and mix well.
- Add chicken thigh to the pot skin-side down, and place the scallion over the chicken.
- Cook for 30 minutes, or until the rice and chicken are cooked through.
- For sauce, combine scallion, white sugar, sesame oil, grated garlic, grated ginger, soy sauce, vinegar, miso, and red chili flakes. Mix well.
- When the rice is ready, remove scallion and chicken. Stir the rice well to fluff it up and slice the chicken.
- Press cooked rice into a bowl to make a dome shape. Then turn the bowl upside down onto the serving plate.
- Serve the sliced chicken with cilantro, tomatoes, and lemon, and pour the sauce over to your preference.
- Enjoy!
Nutrition Facts : Calories 284 calories, Carbohydrate 46 grams, Fat 4 grams, Fiber 1 gram, Protein 14 grams, Sugar 2 grams
RICE COOKER CHICKEN
My mom designed this recipe to free up the stove by using the rice cooker to steam and stew chicken thighs, yielding tender, almost slow-cooked chicken with a comforting taste. It takes a while to make, but requires minimal work. You can use any cut of chicken, but dark meats come out especially soft. Serve with white rice and enjoy!
Provided by STARDUST_331
Categories World Cuisine Recipes Asian
Time 1h55m
Yield 4
Number Of Ingredients 10
Steps:
- Place the soy sauce, garlic, ginger, monosodium glutamate (if using), salt, pepper, and sesame oil into a large resealable plastic bag and squeeze the bag with your fingers to mix the ingredients and dissolve the salt. Add the chicken thighs to the marinade and squeeze the bag again to coat the chicken. Squeeze as much air as possible out of the bag and zip the bag closed. Refrigerate for 1 hour.
- Mix the cornstarch and 2 tablespoons of water in a small bowl until smooth. Pour the marinade from the plastic bag into a programmable electric rice cooker and mix in the cornstarch mixture until thoroughly combined. Place the chicken thighs into the sauce. Add just enough water to barely cover the chicken and stir.
- Close the lid of the cooker, set the cooker for the regular rice setting, and press the start button. When steam begins coming out of the top of the cooker (after about 20 minutes), set the cooker's timer for 10 minutes. When the timer goes off, uncover and stir the chicken. Set timer and cook for another 10 minutes; switch the cooker to the keep-warm setting. Allow chicken to rest in the keep-warm setting for 20 minutes before serving.
Nutrition Facts : Calories 206 calories, Carbohydrate 6.3 g, Cholesterol 78.5 mg, Fat 8.6 g, Fiber 0.5 g, Protein 24.1 g, SaturatedFat 2.2 g, Sodium 2585.4 mg, Sugar 0.6 g
RICE COOKER CHICKEN RICE
An easy recipe that incorporates the ease of a Rice Cooker and the flavour of Chicken. Great as a side dish or add bbq chicken for a main.
Provided by dinkn2buk
Categories Rice
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Turn Rice Cooker on to 'Cook'.
- Add oil and rice, mix well.
- Add vegetables and chicken stock.
- Place lid on Rice Cooker and let it do it's magic.
- Serve once Rice Cooker has clicked off.
Nutrition Facts : Calories 848.5, Fat 10.8, SaturatedFat 2.1, Cholesterol 7.2, Sodium 345.1, Carbohydrate 163.2, Fiber 2.7, Sugar 3.8, Protein 18.9
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