Rice Cooker Chicken Legs
Rice Cooker Chicken Legs
Ingredients
- 4 chicken legs, medium sized, skin on
- 1 tablespoon Chinese brown sugar
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 4 slices ginger, chopped into thick strips
- 1 carrot, peeled and cut into large chunks (optional)
Instructions
- 1
If desired, scald the skin of the chicken legs with boiling water. This can help to render some of the fat and make the skin slightly crispier.
⏱️ 2 min
- 2
In a large bowl, combine the Chinese brown sugar, light soy sauce, oyster sauce, and dark soy sauce. Mix well until the sugar is dissolved.
⏱️ 2 min - 3
Add the chicken legs and the thick ginger strips to the marinade. Toss to ensure all chicken pieces are thoroughly coated. Cover the bowl and marinate in the refrigerator for at least 1 hour, or preferably longer for deeper flavor.
⏱️ 6 min
- 4
Once marinated, transfer the chicken legs, all the marinade sauce, and the ginger strips into the rice cooker pot. If using, add the carrot chunks or other root vegetables around the chicken.
⏱️ 3 min
- 5
Close the rice cooker lid and select the 'rice' function or equivalent standard cooking cycle. Allow the chicken to cook until the cycle completes. The cooking time will vary depending on your rice cooker model, but typically takes around 25-35 minutes.
⏱️ 30 min
- 6
Carefully open the rice cooker. Check the internal temperature of the chicken legs with a meat thermometer to ensure they have reached 165°F (74°C). If not, close the lid and cook for a few more minutes until done.
⏱️ 2 min
- 7
Serve the chicken legs hot with the accumulated sauce and cooked vegetables. Enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Rice Cooker Chicken Legs
- 4 chicken legs, medium sized, skin on
- 1 tablespoon Chinese brown sugar
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 4 slices ginger, chopped into thick strips
- 1 carrot, peeled and cut into large chunks (optional)
Instructions
- 1
If desired, scald the skin of the chicken legs with boiling water. This can help to render some of the fat and make the skin slightly crispier.
⏱️ 2 min - 2
In a large bowl, combine the Chinese brown sugar, light soy sauce, oyster sauce, and dark soy sauce. Mix well until the sugar is dissolved.
⏱️ 2 min - 3
Add the chicken legs and the thick ginger strips to the marinade. Toss to ensure all chicken pieces are thoroughly coated. Cover the bowl and marinate in the refrigerator for at least 1 hour, or preferably longer for deeper flavor.
⏱️ 6 min - 4
Once marinated, transfer the chicken legs, all the marinade sauce, and the ginger strips into the rice cooker pot. If using, add the carrot chunks or other root vegetables around the chicken.
⏱️ 3 min - 5
Close the rice cooker lid and select the 'rice' function or equivalent standard cooking cycle. Allow the chicken to cook until the cycle completes. The cooking time will vary depending on your rice cooker model, but typically takes around 25-35 minutes.
⏱️ 30 min - 6
Carefully open the rice cooker. Check the internal temperature of the chicken legs with a meat thermometer to ensure they have reached 165°F (74°C). If not, close the lid and cook for a few more minutes until done.
⏱️ 2 min - 7
Serve the chicken legs hot with the accumulated sauce and cooked vegetables. Enjoy!
⏱️ 5 min