Orange-infused Rice Cooker Chicken
Orange-infused Rice Cooker Chicken
Ingredients
For the Chicken
- 3 1/2 pounds whole chicken
- 1 tablespoon kosher salt
For the Sauce
- 1/4 cup light soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
For the Rice Cooker
- 2 inches ginger, sliced
- 1/2 yellow onion, sliced
- 1 orange, sliced into 1/4-inch rounds
For Garnish (Optional)
- 2 green onions, thinly sliced
Instructions
- 1
Rinse the whole chicken thoroughly under cold water. Pat it dry with paper towels. Rub the entire surface of the chicken, inside and out, with 1 tablespoon of kosher salt. This helps to remove any odors and excess oil.
⏱️ 5 min
- 2
Carefully pour very hot water (just off the boil) over the skin of the chicken. This will cause the skin to tighten and contract, contributing to a better texture once cooked. Pat dry again.
⏱️ 5 min
- 3
In a medium bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, granulated sugar, and 1/2 teaspoon of salt to create the marinade sauce.
⏱️ 2 min
- 4
Pour the prepared sauce over the chicken, ensuring it's evenly coated inside and out. Use your hands to thoroughly rub the sauce into the chicken.
⏱️ 3 min
- 5
Let the chicken marinate at room temperature for 30 minutes, allowing the flavors to deeply penetrate the meat. If marinating longer, place in the refrigerator.
⏱️ 30 min
- 6
Arrange the sliced ginger and sliced yellow onion evenly at the bottom of your rice cooker pot, creating a bed for the chicken.
⏱️ 2 min
- 7
Carefully place the marinated chicken on top of the ginger and onion in the rice cooker pot.
⏱️ 1 min
- 8
Arrange the sliced orange rounds around the chicken in the rice cooker pot.
⏱️ 1 min
- 9
Pour any remaining marinade sauce from the bowl over the chicken and oranges in the rice cooker.
⏱️ 1 min
- 10
Close the lid of the rice cooker and set it to the 'cook' or 'white rice' setting. Allow the chicken to cook for approximately 40 minutes, or until an internal temperature of 165°F (74°C) is reached in the thickest part of the thigh.
⏱️ 40 min
- 11
Once cooked, carefully remove the chicken from the rice cooker. Let it rest for 5-10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
⏱️ 5 min
- 12
Carve the chicken into serving pieces. Drizzle with some of the pan juices from the rice cooker. Garnish with thinly sliced green onions, if desired, and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Orange-infused Rice Cooker Chicken
For the Chicken
- 3 1/2 pounds whole chicken
- 1 tablespoon kosher salt
For the Sauce
- 1/4 cup light soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
For the Rice Cooker
- 2 inches ginger, sliced
- 1/2 yellow onion, sliced
- 1 orange, sliced into 1/4-inch rounds
For Garnish (Optional)
- 2 green onions, thinly sliced
Instructions
- 1
Rinse the whole chicken thoroughly under cold water. Pat it dry with paper towels. Rub the entire surface of the chicken, inside and out, with 1 tablespoon of kosher salt. This helps to remove any odors and excess oil.
⏱️ 5 min - 2
Carefully pour very hot water (just off the boil) over the skin of the chicken. This will cause the skin to tighten and contract, contributing to a better texture once cooked. Pat dry again.
⏱️ 5 min - 3
In a medium bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, granulated sugar, and 1/2 teaspoon of salt to create the marinade sauce.
⏱️ 2 min - 4
Pour the prepared sauce over the chicken, ensuring it's evenly coated inside and out. Use your hands to thoroughly rub the sauce into the chicken.
⏱️ 3 min - 5
Let the chicken marinate at room temperature for 30 minutes, allowing the flavors to deeply penetrate the meat. If marinating longer, place in the refrigerator.
⏱️ 30 min - 6
Arrange the sliced ginger and sliced yellow onion evenly at the bottom of your rice cooker pot, creating a bed for the chicken.
⏱️ 2 min - 7
Carefully place the marinated chicken on top of the ginger and onion in the rice cooker pot.
⏱️ 1 min - 8
Arrange the sliced orange rounds around the chicken in the rice cooker pot.
⏱️ 1 min - 9
Pour any remaining marinade sauce from the bowl over the chicken and oranges in the rice cooker.
⏱️ 1 min - 10
Close the lid of the rice cooker and set it to the 'cook' or 'white rice' setting. Allow the chicken to cook for approximately 40 minutes, or until an internal temperature of 165°F (74°C) is reached in the thickest part of the thigh.
⏱️ 40 min - 11
Once cooked, carefully remove the chicken from the rice cooker. Let it rest for 5-10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
⏱️ 5 min - 12
Carve the chicken into serving pieces. Drizzle with some of the pan juices from the rice cooker. Garnish with thinly sliced green onions, if desired, and serve immediately.
⏱️ 5 min