This umami-packed comfort meal is made entirely in a rice cooker. It’s ideal for busy weeknights or any time you want a low-effort, flavorful dinner.
About this dish
If you want a dish that tastes like it simmered all day but takes almost no work, this rice cooker chicken with soy sauce rice is for you. Simply season boneless chicken thighs with sauces and aromatics, place the chicken on top of uncooked rice, and start the cooker.
The thighs cook until juicy with a savory-salty-slightly sweet glaze, while the rice soaks up the sauces and develops a deep umami flavor. This recipe is straightforward and uses common Asian pantry staples. Keep the technique simple and let the rice cooker do the rest.
Instructions for cooking the rice
- Rinse the rice several times in the rice cooker pot under cool water until it runs mostly clear. A good method is to add water a few inches above the rice, stir or agitate vigorously, drain, and repeat until the water is less cloudy.
- Drain thoroughly, then use salted chicken broth as the cooking liquid instead of plain water to add depth and savory flavor.
- Cooking times vary by machine. I used a pressure induction rice cooker with a 53-minute cycle for this recipe, but a standard rice cooker will also work. The chicken is usually cooked through on the first cycle, but check and adjust the time if needed.
What kind of rice to use?
You can use many types of rice, but short- or medium-grain rice is my preference. These varieties are slightly glutinous and absorb more liquid and flavor, producing soft, flavorful grains that complement the saucy chicken.
How to serve
When the cooker finishes, remove the chicken to rest and fluff the rice. Slice the chicken into strips. For an attractive presentation, pack rice in a small bowl, invert it onto a plate for a dome shape, and arrange sliced chicken alongside. Serve with steamed broccolini and a scallion-ginger oil or dipping sauce.
More chicken recipes to try
- braised chicken and scallions
- chicken teriyaki skewers
- taiwanese popcorn chicken
- chicken dolsot bibimbap
Rice Cooker Chicken & Soy Sauce Rice
- Author: Jasmine and Tea
- Total Time: 40 minutes
- Yield: 2 servings 1x
Description
This simple rice cooker meal yields juicy, saucy chicken and richly flavored rice with minimal hands-on time—great for busy evenings.
Ingredients
Scale
- 2 boneless chicken thighs
- 3g ginger, julienned
- 12g garlic, minced
- 3 tbsp oyster sauce
- 3 tbsp low-sodium soy sauce
- 1 tsp dark soy sauce
- black pepper to taste
Rice
- 1 cup short or medium grain rice, uncooked
- 1 cup salted chicken broth
Scallion & ginger sauce
- very finely minced scallions (whites and greens)
- very finely minced ginger
- neutral oil
- salt to taste
Other
- steamed broccolini
- scallions for garnish
Instructions
- Season the chicken with julienned ginger, minced garlic, oyster sauce, soy sauce, dark soy sauce, and black pepper. Mix well with your hands and set aside to marinate briefly.
- Rinse the rice several times under cool water until the water runs fairly clear, then drain completely. Add the salted chicken broth to the rice and place the seasoned chicken thighs on top. Scrape any remaining marinade over the rice and chicken.
- Start the rice cooker. While it cooks, prepare the scallion-ginger sauce: finely mince scallions and ginger and combine with neutral oil. You can briefly heat the oil to bloom the aromatics, but adding oil at room temperature preserves a fresher flavor. Very fine mincing gives a better texture.
- When cooking finishes, remove the chicken to rest and slice before serving. Fluff the rice, plate with steamed broccolini, and serve with the scallion-ginger oil for dipping or drizzling.
Notes
The recipe uses familiar Asian pantry items. Adjust seasoning and sauce amounts to taste, especially if you substitute a different rice variety or a different rice cooker model.
- Prep Time: 10 minutes
- Cook Time: 30 to 50 minutes, depending on rice cooker