Chicken and Rice in Rice Cooker
Juicy chicken, fluffy rice, and savory aromatics all cooked together in one cozy pot. An easy, one-pot comfort meal for busy nights.
Equipment
- Rice Cooker
- Knife
- Cutting Board
Ingredients
- 1 cup Jasmine white rice rinsed
- 1 cup chicken stock salted or adjust seasoning
- 3 cloves garlic lightly crushed
- 1 inch ginger sliced
- 2 stalks spring onions whites and greens separated
- 2 tsp sesame oil
- 300 g boneless chicken thighs cut into bite-size pieces
- 1 tsp salt or to taste
- 1 tsp black pepper or to taste
- 2 cups Bok Choy loosely packed, chopped
Instructions
- Rinse your rice and set it aside. Season chicken with salt, pepper, and 1 tsp sesame oil. Lightly crush garlic, slice ginger, and chop spring onions (separate white and green parts).
- Add rinsed rice and chicken stock into the rice cooker. Place garlic, ginger, and spring onion whites on top. Lay the seasoned chicken thighs over everything.
- Close the lid and cook on the "white rice" or standard setting. Most cookers take about 25–35 minutes.
- When there are about 5 minutes left, open the lid quickly and lay Bok Choy on top. Close the lid and let it finish cooking.
- When done, let everything sit in the warm cooker for 5–10 minutes.
- Fluff the rice, slice the chicken, and top with spring onion greens. Serve with sliced cucumber and sauces on the side.
Notes
You can marinate the chicken in soy sauce and sesame oil beforehand for extra flavor. Adjust veggie types based on what you have at home.
