Rice Cooker Ginger Scallion Chicken Rice
Rice Cooker Ginger Scallion Chicken Rice
Ingredients
- 4 chicken thighs, boneless, skinless
- 5 garlic, cloves
- 1 piece ginger, thumb-sized
- 3 stalks scallions
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 2 cups chicken broth, or water
- 2 cups rice, uncooked
Instructions
- 1
Dice the chicken thighs into bite-sized pieces. Place them in a medium-sized bowl.
⏱️ 3 min
- 2
Add the salt, white pepper, sesame oil, and soy sauce to the diced chicken. Mix everything well until the chicken is evenly coated. Set aside to marinate while you prepare the other ingredients.
⏱️ 2 min
- 3
Mince the garlic cloves. Mince the thumb-sized piece of ginger. Slice the scallions, separating the white parts from the green parts.
⏱️ 5 min
- 4
Wash the rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
⏱️ 3 min
- 5
Add the washed rice to the rice cooker pot. Add the minced garlic, minced ginger, and the white parts of the sliced scallions to the rice. Pour in the chicken broth or water. Stir the contents of the pot gently to combine.
⏱️ 2 min
- 6
Carefully place the marinated chicken pieces on top of the rice mixture in an even layer. Do not stir the chicken into the rice.
⏱️ 1 min
- 7
Place the pot into the rice cooker and cook until done using the standard rice cooking cycle. This typically takes about 20-25 minutes.
⏱️ 25 min
- 8
Once the rice cooker finishes its cycle, let it rest for 5-10 minutes before opening. Then, fluff the rice and chicken gently with a rice paddle or fork. Garnish with the reserved green parts of the scallions before serving.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Rice Cooker Ginger Scallion Chicken Rice
- 4 chicken thighs, boneless, skinless
- 5 garlic, cloves
- 1 piece ginger, thumb-sized
- 3 stalks scallions
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 2 cups chicken broth, or water
- 2 cups rice, uncooked
Instructions
- 1
Dice the chicken thighs into bite-sized pieces. Place them in a medium-sized bowl.
⏱️ 3 min - 2
Add the salt, white pepper, sesame oil, and soy sauce to the diced chicken. Mix everything well until the chicken is evenly coated. Set aside to marinate while you prepare the other ingredients.
⏱️ 2 min - 3
Mince the garlic cloves. Mince the thumb-sized piece of ginger. Slice the scallions, separating the white parts from the green parts.
⏱️ 5 min - 4
Wash the rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
⏱️ 3 min - 5
Add the washed rice to the rice cooker pot. Add the minced garlic, minced ginger, and the white parts of the sliced scallions to the rice. Pour in the chicken broth or water. Stir the contents of the pot gently to combine.
⏱️ 2 min - 6
Carefully place the marinated chicken pieces on top of the rice mixture in an even layer. Do not stir the chicken into the rice.
⏱️ 1 min - 7
Place the pot into the rice cooker and cook until done using the standard rice cooking cycle. This typically takes about 20-25 minutes.
⏱️ 25 min - 8
Once the rice cooker finishes its cycle, let it rest for 5-10 minutes before opening. Then, fluff the rice and chicken gently with a rice paddle or fork. Garnish with the reserved green parts of the scallions before serving.
⏱️ 4 min