Rice cooker chicken rice is the ultimate lazy-but-delicious meal. Just toss everything in the rice cooker, press a button, and let it do its thing. The result? Fragrant, perfectly cooked rice infused with ginger, garlic, and broth, topped with juicy, tender chicken. A drizzle of chilli crisp and fresh spring onion takes it over the top.
Category
Dinner
Servings
1
Prep time
5 minutes
Cook time
25 minutes
Rice cooker chicken rice for one? Just toss everything in the rice cooker, press a button, and let it do its thing. The result? Fragrant, perfectly cooked rice infused with ginger, garlic, and broth, topped with juicy, tender chicken. A drizzle of chilli crisp and fresh spring onion takes it over the top.
Ingredients
- ½ cup (90g) jasmine rice
- ½ cup (120ml) chicken bone broth or chicken stock
- 1 chicken thigh (skin on or off, as preferred)
- 2 spring onions – whites cut into 2cm (¾ inch) batons, greens finely sliced
- thumb-sized piece of ginger, peeled and sliced
- 2 garlic cloves, sliced
- pinch of salt
- small pinch of Yum Yum seasoning
-
1 tsp sesame oil
- chilli crisp, to finish
- green oil (spring onion-ginger hot oil), optional
Directions
Add the rice to your rice cooker bowl and rinse under cold water two or three times, draining off the water at the end.
- Pour in the chicken bone broth or stock, swirling to ensure all the rice is evenly covered.
- Add the spring onion whites, sliced ginger, sliced garlic, salt, and Yum Yum seasoning.
- Rub the chicken thigh all over with sesame oil and place it on top of the rice.
- Start your rice cooker and run it through one full cycle.
- Once finished, open the cooker and let the rice sit for a few minutes to steam off.
- While waiting, finely slice the green part of the spring onions.
- Remove the chicken, then fluff the rice with a fork.
- Slice the chicken (removing the bone if necessary) and place it on top of the rice.
- Garnish with the sliced spring onion greens and a drizzle of chilli crisp.
- Serve and enjoy!
