Lemongrass Chicken in Rice Cooker
Prep Time: 15 minutes | Marinating Time: 30 minutes (or overnight) | Cook Time: 30 minutes | Total Time: 45 minutes | Active Time: 15 minutes | Servings: 2
I love making this lemongrass chicken in a rice cooker when I want something flavourful without spending too much time in the kitchen. The flavours are inspired by Vietnamese lemongrass chicken β the marinade does most of the work, and the rice cooker handles the rest.
The chicken comes out tender with a golden, lightly caramelised skin β savoury, slightly sweet, with that lovely citrusy fragrance from the lemongrass.
This recipe is part of my Rice Cooker Series, where I show you how to make full, flavourful meals using just a rice cooker.
Watch How to Make It
Equipment
Basic Rice Cooker 1 litre β Shopee | Lazada | Amazon
What Is Lemongrass?
Lemongrass (ι¦θ , xiΔng mΓ‘o) is a fragrant herb widely used in Southeast Asian cooking. It has a strong citrusy, slightly floral aroma. Only the lower white part of the stalk is used in cooking β the green upper section is too tough and fibrous. When smashed or bruised, it releases its natural oils and infuses its fragrance into the dish during cooking. In this recipe, it is the main flavouring in the marinade, giving the chicken its signature citrusy fragrance.
Ingredients ζζ
Serves 2
- 2 whole chicken legs, +/- 700g (2δΈͺε ¨ιΈ‘θ ΏοΌΒ±700ε )
- 2 tablespoons cooking oil (2ζ±€ει£η¨ζ²Ή)
Marinade for Chicken (ιΈ‘θθ ζ)
- 1/2 tablespoon light soy sauce (εζ±€εηζ½) (buy from Shopee, Lazada and Amazon)
- 1/2 tablespoon fish sauce (εζ±€ει±Όι²)
- 1/4 teaspoon salt (1/4θΆεη)
- 1 tablespoon brown sugar (1ζ±€εηΊ’η³)
- 3 cloves garlic, minced (3η£θοΌεη’)
- 3 slices ginger (3ηε§)
- Juice of 1/2 lime (εδΈͺιζ ζ±)
- 3 stalks lemongrass, white part only, smashed (3ζ Ήι¦θ οΌεͺεη½θ²ι¨εοΌζη’)
How to Make Lemongrass Chicken in Rice Cooker
Step 1 β Marinate the Chicken
Clean the chicken thoroughly with water. Add the light soy sauce, fish sauce, salt, brown sugar, minced garlic, ginger slices, and lime juice to the chicken, then rub the seasoning all over.
Step 2 β Prepare the Lemongrass
Use only the lower white part of the lemongrass stalk β about the bottom 8β10cm. Remove any dry or tough outer layers, then trim off the ends and cut into shorter pieces. Smash each piece with the back of a knife to release the aroma, then add to the chicken. Mix to combine and leave to marinate for at least 30 minutes, or overnight for best results.
Tip: The longer you marinate, the deeper the flavour. If you have time, marinate the chicken in the fridge overnight.
Step 3 β Cook in the Rice Cooker
Add 2 tablespoons of oil to the rice cooker pot. Add the ginger slices and lemongrass pieces from the marinade, then place the chicken skin side down. Close the lid and press the cook button.
Step 4 β Flip and Finish
Cook until the chicken skin turns golden brown, about 10β15 minutes. Flip the chicken over, then pour the remaining marinade over it. Gently scrape the base of the pot to prevent the sauce from burning, then press cook again and let the chicken cook through completely.
Tip: Donβt skip the scraping step β any caramelised bits stuck to the base can burn when you add the marinade liquid.
Step 5 β Serve
Plate the chicken and spoon any sauce from the pot over it. Serve with steamed rice.
Tips for the Best Lemongrass Chicken in Rice Cooker
- Marinate overnight if you can. Even 30 minutes works, but overnight gives you much deeper, more developed flavour.
- Use only the white/lower part of lemongrass. The upper green part is too tough and fibrous. Use just the bottom 8β10cm of each stalk.
- Remove dry outer layers. If the outer layer feels dry or papery, peel it off before using.
- Smash the lemongrass. A firm smash with the back of a knife helps release the aromatic oils β donβt skip this.
- Scrape the base when you flip. After flipping the chicken, scrape any bits from the bottom before adding the marinade to prevent burning.
What to Serve with Lemongrass Chicken
This goes well as part of a simple home-cooked meal:
- Steamed jasmine rice
- Stir-fried bok choy or kai lan
- A simple egg or tofu soup
- Sliced cucumber on the side
Frequently Asked Questions
My rice cooker finishes cooking in 20 minutes, but the chicken is not cooked ?
If your rice cooker finishes cooking but your chicken is not cooked, you can press the cook button again and continue cooking until the chicken is done. Sometimes, the rice cooker does not allow you to press the cook button again immediately, just keep it on warm for 5-10 minutes then press the cook button again and let it cook until the chicken is done.Β
Can I marinate for less than 30 minutes?
Yes, but the flavour will be milder. Even a short marinate is better than none β 30 minutes is the minimum Iβd recommend.
Can I use chicken pieces instead of whole legs?
Yes. Bone-in thighs or drumsticks work well. Smaller pieces will cook through faster.
What part of the lemongrass do I use?
Use only the lower white part of the stalk β roughly the bottom 8β10cm. The green upper part is too fibrous to eat and doesnβt release as much flavour.
Can I use a different sweetener instead of brown sugar?
Yes. Regular white sugar works, though brown sugar adds a slightly deeper, more caramel-like sweetness that goes well with the lemongrass. Palm sugar is also a good option.
Can I use a multifunctional rice cooker for this recipe?
Yes. A multifunctional rice cooker works well too. The cooking time may vary depending on your model β check the chicken is fully cooked through before serving.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a pan over low heat with a splash of water.
Is this a Chinese or Vietnamese recipe?
The marinade is inspired by Vietnamese-style lemongrass chicken, but the cooking method β using a rice cooker β is suited for everyday home cooking in Chinese and Malaysian households. Think of it as a Vietnamese-inspired recipe adapted for the Chinese home cook.
Tried this recipe? Leave a comment below and let me know how it turned out! Donβt forget to tag @ruyiasianrecipes if you share it on social media.
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Lemongrass Chicken in Rice Cooker
Ingredients
- 2 whole chicken legs, +/- 700g (ιΈ‘θ Ώ Β±700ε )
- 2 tablespoon cooking oil (ι£η¨ζ²Ή)
Marinade for Chicken (ιΈ‘θθ ζ)
- 1/2 tablespoon light soy sauce (ηζ½)
- 1/2 tablespoon fish sauce (ι±Όι²)
- 1/4 teaspoon salt (η)
- 1 tablespoon brown sugar (ηΊ’η³)
- 3 cloves garlic, minced (倧θοΌεη’)
- 3 slices ginger (ε§)
- 1/2 lime, juiced (ιζ ζ±)
- 3 stalks lemongrass, white part only, smashed (ι¦θ οΌεͺεη½θ²ι¨εοΌζη’)
Instructions
Step 1 β Marinate the Chicken
- Clean the chicken thoroughly with water.
- Add light soy sauce, fish sauce, salt, brown sugar, minced garlic, ginger slices, and lime juice to the chicken.
- Rub the seasoning all over the chicken.
Step 2 β Prepare the Lemongrass
- Use only the lower white part of the lemongrass. Remove any dry outer layers.
- Trim off the ends, then cut into shorter pieces.
- Smash the lemongrass pieces with the back of a knife to release the aroma.
- Add the lemongrass to the chicken and mix to combine. Marinate for at least 30 minutes, or overnight for best results.
Step 3 β Cook in the Rice Cooker
- Add 2 tablespoons of cooking oil to the rice cooker pot.
- Add the ginger slices and lemongrass pieces from the marinade.
- Place the chicken skin side down into the pot.
- Close the lid and press the cook button.
Step 4 β Flip and Finish
- Cook until the chicken skin turns golden brown, about 10β15 minutes.
- Flip the chicken over, then pour the remaining marinade over it.
- Gently scrape the base of the pot to prevent the sauce from burning.
- Press cook again and let the chicken cook through completely.
Step 5 β Serve
- Serve the lemongrass chicken with steamed rice and your choice of sides.
Video
Notes
- Marinate overnight if possible: The longer the chicken marinates, the deeper the flavour. Even 30 minutes works, but overnight gives the best result.
- Use only the white/lower part of lemongrass: The green top is too tough and fibrous. Use just the lower 8β10cm of the stalk.
- Remove dry outer layers: If the outer layer of the lemongrass is dry or tough, peel it off before using.
- Smash the lemongrass: Give each piece a good smash with the back of a knife to release the aromatic oils.
- Scrape the base when flipping: After flipping the chicken, gently scrape any bits stuck to the bottom of the pot before adding the remaining marinade. This prevents burning.
