Rice Cooker Chicken and Rice
Rice Cooker Chicken and Rice
Ingredients
- 1 cup rice
- 3 chicken thighs, chopped into smaller pieces (optional)
- 3 garlic cloves, smashed and peeled
- 1/2 onion, sliced
- 1 cup bok choy, chopped, as needed
For the Seasoning
- 1 tablespoon chicken stock powder
- 2 tablespoons oyster sauce
- 1 tablespoon mirin
- 2 tablespoons soy sauce
- 2 spoons Lao Gan Ma chili oil
- as needed water, to fill rice cooker to appropriate line
Instructions
- 1
Remove the inner pot from your rice cooker. Add 1 cup of rice to the pot. Wash the rice by adding water, swirling, and pouring out the cloudy water. Repeat until the water runs clearer, then drain the rice.
⏱️ 3 min
- 2
Slice 1/2 an onion and add it to the rice cooker pot with the washed rice. Smash and peel 3 garlic cloves, then add them whole to the pot. Add the chopped bok choy to the pot.
⏱️ 4 min
- 3
Take 3 chicken thighs and, if desired, chop them into smaller pieces on a cutting board. Add the chicken to the rice cooker pot. Thoroughly wash your hands and the cutting board after handling raw chicken.
⏱️ 5 min
- 4
Add 1 tablespoon of chicken stock powder, 2 tablespoons of oyster sauce, 1 tablespoon of mirin, 2 tablespoons of soy sauce, and 2 spoons of Lao Gan Ma chili oil to the pot with the other ingredients.
⏱️ 2 min
- 5
Add water from the tap to the pot, filling it to the appropriate water line for 1 cup of rice in your rice cooker. Place the inner pot back into the rice cooker. Mix all the ingredients well within the pot. Close the rice cooker lid and press the 'cook' button to start the cooking cycle.
⏱️ 1 min
- 6
Once the rice cooker finishes cooking, open the lid. Stir the cooked chicken and rice mixture to combine all ingredients evenly. Serve the chicken and rice into bowls.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Rice Cooker Chicken and Rice
- 1 cup rice
- 3 chicken thighs, chopped into smaller pieces (optional)
- 3 garlic cloves, smashed and peeled
- 1/2 onion, sliced
- 1 cup bok choy, chopped, as needed
For the Seasoning
- 1 tablespoon chicken stock powder
- 2 tablespoons oyster sauce
- 1 tablespoon mirin
- 2 tablespoons soy sauce
- 2 spoons Lao Gan Ma chili oil
- as needed water, to fill rice cooker to appropriate line
Instructions
- 1
Remove the inner pot from your rice cooker. Add 1 cup of rice to the pot. Wash the rice by adding water, swirling, and pouring out the cloudy water. Repeat until the water runs clearer, then drain the rice.
⏱️ 3 min - 2
Slice 1/2 an onion and add it to the rice cooker pot with the washed rice. Smash and peel 3 garlic cloves, then add them whole to the pot. Add the chopped bok choy to the pot.
⏱️ 4 min - 3
Take 3 chicken thighs and, if desired, chop them into smaller pieces on a cutting board. Add the chicken to the rice cooker pot. Thoroughly wash your hands and the cutting board after handling raw chicken.
⏱️ 5 min - 4
Add 1 tablespoon of chicken stock powder, 2 tablespoons of oyster sauce, 1 tablespoon of mirin, 2 tablespoons of soy sauce, and 2 spoons of Lao Gan Ma chili oil to the pot with the other ingredients.
⏱️ 2 min - 5
Add water from the tap to the pot, filling it to the appropriate water line for 1 cup of rice in your rice cooker. Place the inner pot back into the rice cooker. Mix all the ingredients well within the pot. Close the rice cooker lid and press the 'cook' button to start the cooking cycle.
⏱️ 1 min - 6
Once the rice cooker finishes cooking, open the lid. Stir the cooked chicken and rice mixture to combine all ingredients evenly. Serve the chicken and rice into bowls.
⏱️ 30 min