96% would make again
Rice Cooker Asian Chicken Rice
featured in 10 Rice Recipes Perfect For Dinner
Tasty Team
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 flake, sliced
Garnish
- fresh cilantro
- tomato, sliced
- lemon, sliced
Nutrition Info
- Calories 284
- Fat 4g
- Carbs 46g
- Fiber 1g
- Sugar 2g
- Protein 14g
Estimated values based on one serving size.
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!
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 flake, sliced
Garnish
- fresh cilantro
- tomato, sliced
- lemon, sliced
Nutrition Info
- Calories 284
- Fat 4g
- Carbs 46g
- Fiber 1g
- Sugar 2g
- Protein 14g
Estimated values based on one serving size.
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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