Chicken Rice (in ricecooker). Now Choose From Multiple Easy Chicken Recipes To Create That Perfect Meal. Arrange the chicken drumsticks over the rice. Turn on the rice cooker and let it cook.

You can use chicken or vegetable stock; homemade, canned or stock cubes. 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 cook Chicken Rice (in ricecooker) using 17 ingredients and 7 steps. Here is how you cook it.

Ingredients of Chicken Rice (in ricecooker)

1. It's 1/2 of chicken preferably with skin and boned (I mixed wings with breast fillet).
2. Prepare 3 of spring onion - cut into 3.
3. You need 5 of mince garlic.
4. It's 3 of shallots slices (optional).
5. Prepare 1 teaspoon of mince galangal (optional).
6. Prepare 3 of bird chillies (optional, can be sliced or leave as is).
7. You need 1 tsp of mince ginger (fresh would be better, 2-3cm sliced thin and mince half of it).
8. You need 2,5 cup of water.
9. Prepare 7,5 gr of knorr chicken powder.
10. You need 2,5 gr of himalayan salt.
11. Prepare 1 teaspoon of white pepper.
12. You need 1/2 teaspoon of sugar.
13. You need 15 ml of soya sauce.
14. You need 7,5 ml of fish sauce.
15. You need 5 ml of sesame oil.
16. It's 1 teaspoon of kikkoman teriyaki sauce (optional).
17. It's 1 tablespoon of oil (only use when the oil from the chicken is not enough).

You can use any cut of chicken, but dark meats come out especially soft. Serve with white rice and enjoy! Put washed rice, garlic, ginger, salt, chicken bouillon, and water in a rice cooker pot and mix well. Add chicken thigh to the pot skin-side down, and place the scallion over the chicken.

Chicken Rice (in ricecooker) instructions

1. Wash and cut chicken to big chunk (breast), and divide wings into two part. sprinkle white pepper and salt (this is not from the recipe).
2. Put the wok in the hottest one, without any oil, put all the chicken, and start frying them. The idea is the oil should come out and the skin (if you use it) will be crispy. turn the heat down to middle, This will take about 15-20 minutes, with sometimes turning the chicken over. when finish, put the chicken aside. Leave the oil/fat from the chicken..
3. To make stock. In the water, put salt, pepper, knorr, soy sauce, fish sauce, kikkoman, sesame oil, mixed all well.
4. Using the same wok, add some oil, then in the garlic and shallot. stir fry till fragrant. (about 5-10 minutes). put back the chicken into the wok, stir well..
5. Put the spring onion, and stock, simmer for about 15 minutes..
6. While waiting, rinse the rice, minimum 3 times. when this is ready, put in the rice cooker. on top of the rice, put all the stock with all the chicken.
7. Cook in rice cooker as normal.When finish, don't forget to stir all so all the goodness is mixed well. Enjoy!.

Push the "cook rice" or "white rice" button and let the rice cooker cook the rice. The clay pot chicken rice, cooked in a rice cooker, is ready to be served. Slow cooker chicken and rice is exactly as easy and delicious as it sounds. You throw a few ingredients into the slow cooker and come home to a comforting dinner. But the ease of this recipe is honestly second to its deliciousness.