Rice Cooker Chicken

3 Reviews

Prep: 10 min
Cook: 45 min
Ready In: 1 hr 55 min

“My mom designed this recipe to free up the stove by using the rice cooker to steam and stew chicken thighs, yielding tender, almost slow-cooked chicken with a comforting taste. It takes a while to make, but requires minimal work. You can use any cut of chicken, but dark meats come out especially soft. Serve with white rice and enjoy!” - by STARDUST_331

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Metric US

Original recipe yields 4 servings

Directions

Place the soy sauce, garlic, ginger, monosodium glutamate (if using), salt, pepper, and sesame oil into a large resealable plastic bag and squeeze the bag with your fingers to mix the ingredients and dissolve the salt. Add the chicken thighs to the marinade and squeeze the bag again to coat the chicken. Squeeze as much air as possible out of the bag and zip the bag closed. Refrigerate for 1 hour.
Mix the cornstarch and 2 tablespoons of water in a small bowl until smooth. Pour the marinade from the plastic bag into a programmable electric rice cooker and mix in the cornstarch mixture until thoroughly combined. Place the chicken thighs into the sauce. Add just enough water to barely cover the chicken and stir.
Close the lid of the cooker, set the cooker for the regular rice setting, and press the start button. When steam begins coming out of the top of the cooker (after about 20 minutes), set the cooker's timer for 10 minutes. When the timer goes off, uncover and stir the chicken. Set timer and cook for another 10 minutes; switch the cooker to the keep-warm setting. Allow chicken to rest in the keep-warm setting for 20 minutes before serving.

Nutrition

Amount Per Serving (4 total)

Calories
206 cal
10%

Fat
8.6 g
13%

Carbs
6.3 g
2%

Based on a 2,000 calorie diet

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Reviews (3)

Rate This Recipe

Christy28

Sep. 20, 2011

"This was delicious!!! I followed the recipe exactly, and it turned out perfectly!! I can't switch my rice cooker to the stay warm setting, it does it by itself. I just turned it off and let it sit ..." See morefor 20 minutes and it was perfect!!! Thanks :) My only negative is that I didn't double the recipe!!!"

Cabinluvn

Sep. 23, 2011

"Fixed as written. The chicken turned out very tender and juicy. That said, the flavor was very strange and the sauce was very salty. I think it is because the soy sauce was reduced to a thick sauce an..." See mored overwhelmed the flavor. There needed to be another flavor added to the soy sauce besides garlic and ginger. I will use my own favorite marinades and use this method of cooking chicken as it did turn out juicy chicken with a nice sauce."

ibbz

Jan. 14, 2013

"These thighs are so moist and tasty, it is unbelievable. I used the juice to cook the rice in and everything tasted wonderful. Not too salty, just enough spice to make it interesting and meat almost m..." See moreelts in your mouth."

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