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 — 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 — 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.

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Watch How to Make It

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Equipment

Basic Rice Cooker 1 litre — Shopee | Lazada | Amazon

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Ingredients 材料

Serves 2

• 2 whole chicken legs, +/- 700g (2个全鸡腿，±700克)
• 2 tablespoons cooking oil (2汤匙食用油)

Marinade for Chicken (鸡肉腌料)

• 1/2 tablespoon light soy sauce (半汤匙生抽) (buy from Shopee, Lazada and Amazon)
• 1/2 tablespoon fish sauce (半汤匙鱼露)
• 1/4 teaspoon salt (1/4茶匙盐)
• 1 tablespoon brown sugar (1汤匙红糖)
• 3 cloves garlic, minced (3瓣蒜，切碎)
• 3 slices ginger (3片姜)
• Juice of 1/2 lime (半个青柠汁)
• 3 stalks lemongrass, white part only, smashed (3根香茅，只取白色部分，拍碎)

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How to Make Lemongrass Chicken in Rice Cooker

Step 1 — 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 — Prepare the Lemongrass

Use only the lower white part of the lemongrass stalk — about the bottom 8–10cm. 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 — 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 — Flip and Finish

Cook until the chicken skin turns golden brown, about 10–15 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: Don’t skip the scraping step — any caramelised bits stuck to the base can burn when you add the marinade liquid.

Step 5 — Serve

Plate the chicken and spoon any sauce from the pot over it. Serve with steamed rice.

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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 8–10cm 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 — don’t 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.

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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

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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. 

Can I marinate for less than 30 minutes?
Yes, but the flavour will be milder. Even a short marinate is better than none — 30 minutes is the minimum I’d 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 — roughly the bottom 8–10cm. The green upper part is too fibrous to eat and doesn’t 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 — 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.

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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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