Rice Cooker Asian Chicken Rice
by Saki Yamada • featured in 10 Rice Recipes Perfect For Dinner
Ingredients
for 2 servings
Chicken Rice
- 1 skin-on, boneless chicken thigh
- 1 clove garlic, minced
- 1 piece ginger, 1 in (2 cm) minced
- 1 scallion
-
1 teaspoon chicken bouillon -
½ teaspoon salt -
10 oz rice (300 g) -
1 ½ cups water (360 mL)
Sauce
-
1 tablespoon scallion, minced -
½ teaspoon garlic, grated -
½ teaspoon ginger, grated -
2 tablespoons soy sauce -
1 tablespoon vinegar -
1 teaspoon sugar -
1 teaspoon miso - red chili flakes, sliced
Garnish
- fresh cilantro
- tomato, sliced
- lemon, sliced
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Preparation
- 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.
- Cook for 30 minutes, or until the rice and chicken are cooked through.
- For sauce, combine scallion, white sugar, sesame oil, grated garlic, grated ginger, soy sauce, vinegar, miso, and red chili flakes. Mix well.
- When the rice is ready, remove scallion and chicken. Stir the rice well to fluff it up and slice the chicken.
- Press cooked rice into a bowl to make a dome shape. Then turn the bowl upside down onto the serving plate.
- Serve the sliced chicken with cilantro, tomatoes, and lemon, and pour the sauce over to your preference.
- Enjoy!
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Tips
-
tiffenny
There’s a lot of people will disgusted bout this because the chicken is too pale,but this is how Asian chicken rice works!YES THEY ARE SERVE WITH WHITE ASS CHICKEN,because of that so we have some sauce to dip with it .NICE WORK Tasty.
4 days ago Helpful (10) -
malthy
Chicken is so white I can feel its privilege
2 days ago Helpful (1) -
morechzplz
That looks super bland
1 day ago Helpful (0)
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