Braised Chicken with Carrot & Potato (Rice Cooker)
Braised Chicken with Carrot & Potato (Rice Cooker)
Ingredients
For the Chicken and Marinade
- 4 chicken drumsticks
- 2 cloves garlic, sliced
- 3 slices ginger
- 1 stalk spring onion, sliced, plus more for garnish
- 1 1/2 tablespoons light soy sauce
- 1 1/2 tablespoons oyster sauce
- 1/2 tablespoon dark soy sauce
- 1/2 tablespoon sesame oil
- 1 tablespoon corn starch
- as needed ground white pepper
For the Vegetables and Cooking Liquid
- 1 carrot, cut into small pieces
- 2 potatoes, cut into small pieces
- 1/4 cup water
Instructions
- 1
In a large bowl, combine the chicken drumsticks, sliced garlic, ginger slices, and sliced spring onion.
⏱️ 2 min
- 2
Add the light soy sauce, oyster sauce, dark soy sauce, and sesame oil to the chicken mixture.
⏱️ 1 min
- 3
Season generously with ground white pepper.
⏱️ 1 min
- 4
Mix all ingredients thoroughly until the chicken is well coated.
⏱️ 2 min
- 5
Sprinkle the corn starch over the chicken mixture and mix again until evenly distributed. Let the chicken marinate for at least 30 minutes at room temperature.
⏱️ 3 min
- 6
Place the cut carrot and potatoes into the pot of your rice cooker, spreading them evenly at the bottom.
⏱️ 2 min
- 7
Arrange the marinated chicken drumsticks on top of the vegetables in the rice cooker pot.
⏱️ 1 min
- 8
Pour any remaining marinade from the bowl over the chicken and vegetables in the rice cooker.
⏱️ 1 min
- 9
Add 1/4 cup of water to the rice cooker pot.
⏱️ 1 min
- 10
Close the rice cooker lid and select the "White Rice" function. Allow the rice cooker to complete its cooking cycle.
⏱️ 30 min
- 11
Once the cooking cycle is complete, carefully open the rice cooker. Garnish with additional fresh spring onion, if desired, and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Braised Chicken with Carrot & Potato (Rice Cooker)
For the Chicken and Marinade
- 4 chicken drumsticks
- 2 cloves garlic, sliced
- 3 slices ginger
- 1 stalk spring onion, sliced, plus more for garnish
- 1 1/2 tablespoons light soy sauce
- 1 1/2 tablespoons oyster sauce
- 1/2 tablespoon dark soy sauce
- 1/2 tablespoon sesame oil
- 1 tablespoon corn starch
- as needed ground white pepper
For the Vegetables and Cooking Liquid
- 1 carrot, cut into small pieces
- 2 potatoes, cut into small pieces
- 1/4 cup water
Instructions
- 1
In a large bowl, combine the chicken drumsticks, sliced garlic, ginger slices, and sliced spring onion.
⏱️ 2 min - 2
Add the light soy sauce, oyster sauce, dark soy sauce, and sesame oil to the chicken mixture.
⏱️ 1 min - 3
Season generously with ground white pepper.
⏱️ 1 min - 4
Mix all ingredients thoroughly until the chicken is well coated.
⏱️ 2 min - 5
Sprinkle the corn starch over the chicken mixture and mix again until evenly distributed. Let the chicken marinate for at least 30 minutes at room temperature.
⏱️ 3 min - 6
Place the cut carrot and potatoes into the pot of your rice cooker, spreading them evenly at the bottom.
⏱️ 2 min - 7
Arrange the marinated chicken drumsticks on top of the vegetables in the rice cooker pot.
⏱️ 1 min - 8
Pour any remaining marinade from the bowl over the chicken and vegetables in the rice cooker.
⏱️ 1 min - 9
Add 1/4 cup of water to the rice cooker pot.
⏱️ 1 min - 10
Close the rice cooker lid and select the "White Rice" function. Allow the rice cooker to complete its cooking cycle.
⏱️ 30 min - 11
Once the cooking cycle is complete, carefully open the rice cooker. Garnish with additional fresh spring onion, if desired, and serve immediately.
⏱️ 1 min