Easy Chicken Rice in Rice Cooker

Prep Time: 10 minutes | Marinating Time: 30 minutes | Cook Time: 65 minutes | Total Time: 75 minutes | Servings: 2

This chicken rice in rice cooker is one of those recipes I keep coming back to when I want a proper meal without too much effort. So simple, just place everything into the rice cooker and let the rice cooker do all the cooking. 

The chicken is tender and juicy while the rice comes out fluffy and fragrant, having absorbed all the flavour from the chicken, ginger and spring onions. Just add a drizzle of garlic oil and light soy sauce at the end to tie the whole dish together.

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Watch How to Make It

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Equipment

Equipment

Basic Rice Cooker 1 litre

Ingredients 材料

Serves 2

• 2 whole chicken legs, +/- 700g (2个全鸡腿，±700克)
• 2 cups jasmine rice (2杯茉莉香米)
• Slightly less than 2 cups water (略少于2杯水)
• 2 sprigs spring onion (2根葱)
• 3 slices ginger (3片姜)

Seasoning for Chicken (鸡肉调味料)

• 3/4 teaspoon salt (3/4茶匙盐)

Seasonings per Serving (每份调味料)

• 1–2 tablespoon garlic oil (1-2汤匙蒜油)
• 1/2 tablespoon light soy sauce (1/2汤匙生抽)

Garnish (装饰)

• 2 sprigs coriander or spring onion, cut into small pieces (2根香菜或葱，切成小段)

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How to Make Chicken Rice in Rice Cooker

Step 1 — Prepare the Chicken

Clean the chicken thoroughly with water. Then, remove any red clots around the bone area of the chicken legs. If you’re using a basic rice cooker, make a few slits along the thickest part of the chicken thigh and drumstick — this helps the chicken cook through more evenly. Season all over with 3/4 teaspoon of salt and leave to marinate for 30 minutes.

Step 2 — Prepare the Rice

Wash 2 cups of jasmine rice several times until the water runs clear, then drain.

Step 3 — Assemble in the Rice Cooker

Add the washed rice to the rice cooker pot. Pour in slightly less than 2 cups of water — the chicken will release moisture as it cooks, so you need a little less water than usual. Add the ginger slices and spring onion, then place the marinated chicken on top. Close the lid.

Tip: The water level is something you may need to adjust after the first try. Different rice cookers and different chicken sizes affect how much moisture is released.

Step 4 — Cook

Press the keep warm button, then press the cook button. Once the rice cooker switches to keep warm (about 20 minutes), leave it on keep warm for a further 40–45 minutes until the chicken is fully cooked through. If it’s still not done, press the cook button again and continue until cooked.

Step 5 — Serve

Plate the chicken on top of the rice. Drizzle each serving with garlic oil and light soy sauce, then garnish with coriander or spring onion.

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Tips for the Best Chicken Rice in Rice Cooker

• Use slightly less water than usual. The standard ratio is 1:1, but since the chicken releases juices, a little less water prevents the rice from going soggy. Fine-tune this over a few tries.
• Make slits in the chicken. If using a basic rice cooker, slitting the thickest parts of the thigh and drumstick helps it cook through more evenly.
• Don’t skip the garlic oil. It adds a lot of fragrance to the dish. Shallot oil works well too.
• Every rice cooker is different. The cook cycle may finish in 15–25 minutes, but the chicken almost always needs the extra keep warm time — don’t rush it. Alternatively, cut the chicken into smaller pieces. 
• Still not cooked through? Just press the cook button a second time and let it go until done.

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Frequently Asked Questions

Can I use other types of rice?
Yes. Jasmine rice gives the most fragrant result, but basmati or any white rice works. You may need to adjust the water amount slightly.

What if the rice cooker finishes before the chicken is cooked?
This is normal with basic rice cookers. Once it switches to keep warm, leave it for 40–45 minutes. If the chicken still isn’t done, press cook again. You probably won’t get this problem with multifunctional rice cookers as the cooking time will be approximately 50 minutes. 

Can I use chicken pieces instead of whole legs?
Yes. Bone-in thighs work well. Smaller pieces will cook through faster, which can be an advantage with a basic rice cooker.

What is garlic oil and how do I make it?
You can buy garlic oil or shallot oil from the supermarket. You can also make your own. Watch my tutorial here on how to make it. Keep in an airtight container for up to 2 weeks. 

How do I store and reheat leftovers?
Store rice and chicken in airtight containers in the fridge for up to 3 days. Add fresh garlic oil and soy sauce when serving.

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Tried this recipe? Leave a comment below and let me know how it turned out! Don’t forget to tag @ruyiasianrecipes if you share it on social media.

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