No Clay pot? No problem. Inspired by the clay pot version, this Rice Cooker Chicken Rice recipe is perfect for busy weeknights or lazy weekends. It combines succulent chicken, savory lap cheong (Chinese sausage), and fragrant rice—all cooked together in one convenient rice cooker. With minimal prep and clean-up, you’ll have a mouthwatering, home-cooked meal ready in about an hour.
RICE COOKER CHICKEN RICE
I’m excited to share a recipe that’s become a staple in my kitchen: Rice Cooker Chicken Rice. If you’re a fan of flavorful, easy-to-make dishes, this recipe will quickly become a favorite. This is typically cooked in a clay pot, but since I do not own one, the rice cooker is a great substitute! If you don’t own a rice cooker, what are you doing??
One of the reasons I adore this Rice Cooker Chicken Rice recipe is its simplicity. With this dish, you literally throw everything into the rice cooker, press a button, and let the magic happen. In about an hour, you have a hearty, satisfying meal ready to enjoy. This hands-off approach not only saves time but also minimizes cleanup, making it a win-win for anyone with a busy lifestyle. Plus, the blend of flavors is so delicious that you’ll be impressed by how something so easy can taste so amazing.
WHY THIS RECIPE WORKS
The beauty of this recipe lies in its ease and efficiency. The rice cooker does all the work, ensuring that the chicken is tender, the rice is perfectly cooked, and all the flavors meld together beautifully. The lap cheong, or Chinese sausage, adds a distinctive, savory sweetness that infuses the rice with a unique flavor profile.
Lap cheong, or Chinese sausage, is a traditional ingredient in Chinese cuisine that dates back centuries. This cured and dried sausage is made from pork and seasoned with a blend of spices and sweeteners. Its rich, slightly sweet flavor and chewy texture make it a beloved addition to many dishes. In this rice cooker chicken rice recipe, lap cheong not only adds depth and complexity but also enhances the overall taste of the dish, making it a true culinary delight.
WHY YOU NEED A RICE COOKER IN YOUR LIFE
If you don’t already have a rice cooker, you’re missing out on one of the most versatile and time-saving kitchen appliances available. A rice cooker isn’t just for making rice; it’s perfect for cooking a variety of dishes, including stews, soups, and even desserts. Its ability to cook food evenly and its programmable settings make it a valuable tool for busy cooks.
With a rice cooker, you can set it and forget it, freeing up your time to focus on other tasks or simply relax while your meal cooks. I own this 3-cup rice cooker, which is perfect for one person. It’s small, compact, and doesn’t take up much space. Making perfectly cooked rice is surprisingly challenging for many people. That’s why you need a rice cooker—you get perfect rice every time!
Here are some other reasons why you need a rice cooker.
1. Convenience and Ease of Use
Rice cookers are incredibly user-friendly. With a simple push of a button, you can set the cooking process in motion. Many models feature automatic keep-warm settings that keep your rice at the perfect temperature until you’re ready to eat. This convenience allows you to focus on other tasks while your rice cooks perfectly with minimal supervision.
2. Consistent Results
Rice cookers are designed to cook rice evenly and consistently. The appliance uses precise temperature control and cooking timing to ensure that rice comes out fluffy and tender every time, without the risk of burning or overcooking.
3. Versatility
While primarily designed for rice, modern rice cookers can handle a variety of dishes, including stews, soups, oatmeal, and even cakes. Many models come with different cooking functions and settings, allowing you to prepare a wide range of meals with just one appliance.
4. Time-Saving
A rice cooker saves time by reducing the need for constant attention while cooking. Once you set it up, you can go about your other activities without having to worry about monitoring the cooking process. This time-saving feature is particularly beneficial for busy individuals and families.
5. Energy Efficiency
Rice cookers use less energy compared to cooking rice on the stovetop. They are designed to use just the right amount of heat and energy to cook rice perfectly, making them a more energy-efficient option.
6. Easy Clean-Up
Most rice cookers come with a non-stick inner pot that is easy to clean. Many models also have detachable parts that are dishwasher safe, making post-cooking clean-up quick and hassle-free.
7. Healthy Cooking
Rice cookers can help maintain the nutritional value of your food. Some models have steaming trays that allow you to steam vegetables, fish, and other healthy foods while your rice cooks, making it easy to prepare balanced meals.
8. Reduced Risk of Burning
Rice cookers are designed to prevent rice from burning. The appliance automatically switches to a keep-warm mode once the rice is cooked, reducing the risk of burning or drying out the rice.
9. Ideal for Batch Cooking
A rice cooker is perfect for preparing large quantities of rice or other dishes. This makes it easier to batch cook and store meals for later, which can be particularly helpful for meal prepping or feeding a crowd.
10. Consistent Quality
Using a rice cooker ensures that you achieve the same high-quality results each time you cook. The appliance’s precise control and consistency help deliver perfect rice and other dishes with every use.
HOW TO MAKE RICE COOKER CHICKEN RICE
What you will need:
- 3 scallions, white and green parts separated and sliced thin
- 4 garlic cloves, minced
- 2 tablespoons soy sauce
- 2 tablespoons Shaoxing wine
- 4 teaspoons oyster sauce
- 2 teaspoons dark soy sauce
- 2 teaspoons grated fresh ginger
- 2 teaspoons sugar
- 1/2 teaspoons white pepper
- 1 tablespoon cornstarch
- 1 1/4 pounds boneless, skinless chicken thighs, trimmed and halved crosswise
- 2 ounces dried shiitake mushrooms, rinsed
- 1 1/2 cups jasmine rice, rinsed
- 1 teaspoon table salt, plus 2 teaspoons salt for soaking rice
- 1 cup chicken broth
- 2 tablespoons vegetable oil
- 2 1/2 ounces lap cheong (Chinese sausage), sliced think (optional)
Step 1: Combine scallion whites, garlic, soy sauce, Shaoxing wine, oyster sauce, dark soy sauce, ginger, sugar, and pepper in a large bowl. Transfer 3 tablespoons sauce to small bowl; set aside. Whisk cornstarch into the remaining marinade add chicken and toss to coat. Cover and marinate for 30 minutes.
Step 2: Meanwhile, microwave 4 cups water and mushrooms in covered bowl until steaming, about 10 minutes, stirring halfway through microwaving. Let sit until softened, about 30 minutes. Lift mushrooms from bowl with fork and transfer to cutting board. Squeeze mushrooms dry, stem, and slice 1/4 inch thick. Measure out and reserve 1/4 cup mushrooms soaking liquid; discard remaining liquid.
Step 3: Place rice and 2 teaspoons salt in medium bowl and cover with 4 cups hot water. Stir gently to dissolve salt; let sit for 15 minutes, then drain rice.
Step 4: Combine broth, reserved mushroom liquid, rice, oil, and 1 teaspoon salt in cooking chamber of electric rice cooker. Arrange chicken on top of rice and top with mushrooms and lap cheong, if using. Cover and cook on standard rice setting according to manufacturer’s direction. Machine will automatically shut off when cooking is completed. Drizzle reserved sauce over chicken and sprinkle with scallion greens. Serve.
Rice Cooker Chicken
Ingredients
3 scallions, white and green parts separated and sliced thin
4 garlic cloves, minced
2 tablespoons soy sauce
2 tablespoons Shaoxing wine
4 teaspoons oyster sauce
2 teaspoons dark soy sauce
2 teaspoons grated fresh ginger
2 teaspoons sugar
1/2 teaspoons white pepper
1 tablespoon cornstarch
1 1/4 pounds boneless, skinless chicken thighs, trimmed and halved crosswise
2 ounces dried shiitake mushrooms, rinsed
1 1/2 cups jasmine rice, rinsed
1 teaspoon table salt, plus 2 teaspoons salt for soaking rice
1 cup chicken broth
2 tablespoons vegetable oil
2 1/2 ounces lap cheong (Chinese sausage), sliced think (optional)
Instructions
Combine scallion whites, garlic, soy sauce, Shaoxing wine, oyster sauce, dark soy sauce, ginger, sugar, and pepper in a large bowl. Transfer 3 tablespoons sauce to small bowl; set aside. Whisk cornstarch into the remaining marinade add chicken and toss to coat. Cover and marinate for 30 minutes.
Meanwhile, microwave 4 cups water and mushrooms in covered bowl until steaming, about 10 minutes, stirring halfway through microwaving. Let sit until softened, about 30 minutes. Lift mushrooms from bowl with fork and transfer to cutting board. Squeeze mushrooms dry, stem, and slice 1/4 inch thick. Measure out and reserve 1/4 cup mushrooms soaking liquid; discard remaining liquid.
Place rice and 2 teaspoons salt in medium bowl and cover with 4 cups hot water. Stir gently to dissolve salt; let sit for 15 minutes, then drain rice.
Combine broth, reserved mushroom liquid, rice, oil, and 1 teaspoon salt in cooking chamber of electric rice cooker. Arrange chicken on top of rice and top with mushrooms and lap cheong, if using. Cover and cook on standard rice setting according to manufacturer’s direction. Machine will automatically shut off when cooking is completed. Drizzle reserved sauce over chicken and sprinkle with scallion greens. Serve.
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Nutrition Facts
Calories
572.01
Fat
13.44 g
Sat. Fat
2.66 g
Carbs
73.91 g
Fiber
3.04 g
Net carbs
70.87 g
Sugar
3.1 g
Protein
35.76 g
Sodium
2930.09 mg
Cholesterol
135.84 mg
