Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay Plus Minus


Rice Cooker Asian Chicken Rice

by Saki Yamada featured in 10 Rice Recipes Perfect For Dinner


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
  • 10 oz
    rice (300 g)
  • 1 ½ cups
    water (360 mL)


  • 1 tablespoon
    scallion, minced
  • ½ teaspoon
    garlic, grated
  • ½ teaspoon
    ginger, grated
  • 2 tablespoons
    soy sauce
  • 1 tablespoon
  • 1 teaspoon
  • 1 teaspoon
  • red chili flakes, sliced


  • fresh cilantro
  • tomato, sliced
  • lemon, sliced
    Calories 202
    Fat 0g
    Carbs 42g
    Fiber 0g
    Sugar 1g
    Protein 5g

Estimated values based on one serving size.



  1. Put washed rice, garlic, ginger, salt, chicken bouillon, and water in a rice cooker pot and mix well.
  2. Add chicken thigh to the pot skin-side down, and place the scallion over the chicken.
  3. Cook for 30 minutes, or until the rice and chicken are cooked through.
  4. For sauce, combine scallion, white sugar, sesame oil, grated garlic, grated ginger, soy sauce, vinegar, miso, and red chili flakes. Mix well.
  5. When the rice is ready, remove scallion and chicken. Stir the rice well to fluff it up and slice the chicken.
  6. Press cooked rice into a bowl to make a dome shape. Then turn the bowl upside down onto the serving plate.
  7. Serve the sliced chicken with cilantro, tomatoes, and lemon, and pour the sauce over to your preference.
  8. Enjoy!




More like this