Rice Cooker Soy Sauce Chicken
Rice Cooker Soy Sauce Chicken
Ingredients
For the Chicken
- 3 pounds chicken thighs, bone-in, skin-on
- as needed hot water, for blanching
For the Marinade
- 1/2 cup soy sauce
- 2 tablespoons dark soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white pepper
- 1 tablespoon vegetable oil
- 2 inches fresh ginger, sliced or roughly chopped
For the Rice Cooker Base
- 4 scallions, chopped, divided
- 6 garlic cloves, peeled
For Serving
- 2 cups multi-grain rice, cooked according to package directions
- 1 scallions, thinly sliced, for garnish
Instructions
- 1
Place the chicken thighs in a large bowl. Pour enough hot water over the chicken to fully submerge it. Let sit for 1 minute, then drain immediately. This helps to tighten the skin and lock in moisture. Thoroughly pat the chicken dry with paper towels.
⏱️ 5 min
- 2
In the same bowl, combine the soy sauce, dark soy sauce, salt, garlic powder, white pepper, vegetable oil, and sliced ginger. Add the dried chicken thighs to the marinade. Using a gloved hand, massage the marinade into the chicken, ensuring each piece is well-coated. Cover the bowl and let the chicken marinate at room temperature for at least 30 minutes, or refrigerate for up to 4 hours.
⏱️ 5 min
- 3
While the chicken is marinating, prepare the rice cooker. Scatter the chopped scallions (reserving some for garnish) and peeled garlic cloves evenly on the bottom of the rice cooker pot.
⏱️ 5 min
- 4
Arrange the marinated chicken thighs on top of the aromatics in the rice cooker pot. Pour any remaining marinade from the bowl over the chicken.
⏱️ 5 min
- 5
Close the rice cooker lid. Select the 'Delicious cook' setting or the 'regular rice' mode. Start the cooking cycle. After approximately 20-25 minutes (about halfway through the cooking cycle), carefully open the lid and use chopsticks or tongs to flip the chicken pieces over to ensure even cooking and full coverage in the sauce. Close the lid and continue cooking until the cycle is complete.
⏱️ 45 min
- 6
Once the rice cooker finishes, carefully remove the chicken from the pot. The chicken should be tender, juicy, and have a rich, dark brown, glossy finish. Let the chicken rest for a few minutes.
⏱️ 5 min
- 7
Using a knife and fork, shred the chicken into bite-sized pieces. Spoon some of the flavorful cooking sauce from the rice cooker over the shredded chicken.
⏱️ 5 min
- 8
Serve the shredded soy sauce chicken over a bed of freshly cooked multi-grain rice. Garnish with the reserved thinly sliced green onions.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Rice Cooker Soy Sauce Chicken
For the Chicken
- 3 pounds chicken thighs, bone-in, skin-on
- as needed hot water, for blanching
For the Marinade
- 1/2 cup soy sauce
- 2 tablespoons dark soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white pepper
- 1 tablespoon vegetable oil
- 2 inches fresh ginger, sliced or roughly chopped
For the Rice Cooker Base
- 4 scallions, chopped, divided
- 6 garlic cloves, peeled
For Serving
- 2 cups multi-grain rice, cooked according to package directions
- 1 scallions, thinly sliced, for garnish
Instructions
- 1
Place the chicken thighs in a large bowl. Pour enough hot water over the chicken to fully submerge it. Let sit for 1 minute, then drain immediately. This helps to tighten the skin and lock in moisture. Thoroughly pat the chicken dry with paper towels.
⏱️ 5 min - 2
In the same bowl, combine the soy sauce, dark soy sauce, salt, garlic powder, white pepper, vegetable oil, and sliced ginger. Add the dried chicken thighs to the marinade. Using a gloved hand, massage the marinade into the chicken, ensuring each piece is well-coated. Cover the bowl and let the chicken marinate at room temperature for at least 30 minutes, or refrigerate for up to 4 hours.
⏱️ 5 min - 3
While the chicken is marinating, prepare the rice cooker. Scatter the chopped scallions (reserving some for garnish) and peeled garlic cloves evenly on the bottom of the rice cooker pot.
⏱️ 5 min - 4
Arrange the marinated chicken thighs on top of the aromatics in the rice cooker pot. Pour any remaining marinade from the bowl over the chicken.
⏱️ 5 min - 5
Close the rice cooker lid. Select the 'Delicious cook' setting or the 'regular rice' mode. Start the cooking cycle. After approximately 20-25 minutes (about halfway through the cooking cycle), carefully open the lid and use chopsticks or tongs to flip the chicken pieces over to ensure even cooking and full coverage in the sauce. Close the lid and continue cooking until the cycle is complete.
⏱️ 45 min - 6
Once the rice cooker finishes, carefully remove the chicken from the pot. The chicken should be tender, juicy, and have a rich, dark brown, glossy finish. Let the chicken rest for a few minutes.
⏱️ 5 min - 7
Using a knife and fork, shred the chicken into bite-sized pieces. Spoon some of the flavorful cooking sauce from the rice cooker over the shredded chicken.
⏱️ 5 min - 8
Serve the shredded soy sauce chicken over a bed of freshly cooked multi-grain rice. Garnish with the reserved thinly sliced green onions.
⏱️ 5 min