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Chicken rice cooked in a rice cooker, served with garlic oil and light soy sauce - Ruyi Asian Recipes
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Chicken Rice in Rice Cooker

Prep Time10 minutes
Cook Time1 hour 5 minutes
Marinating Time30 minutes
Total Time1 hour 15 minutes
Servings: 2 servings

Ingredients

Main Ingredients (主要材料)

  • 2 whole chicken legs, +/- 700g (鸡腿 ±700克)
  • 2 cups jasmine rice (茉莉香米)
  • slightly less than 2 cups water (水)
  • 2 sprigs spring onion (葱)
  • 3 slices ginger (姜)

Seasoning for Chicken (鸡肉调味料)

  • 3/4 teaspoon salt (盐)

Seasonings per Serving (每份调味料)

  • 1-2 tablespoon garlic oil (蒜油)
  • 1/2 tablespoon light soy sauce (生抽)

Garnish (装饰)

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

Instructions

Step 1 - Prepare the Chicken

  • Wash the chicken thoroughly with water. Remove any red clots around the bone area of the chicken legs.
  • Make a few slits along the thickest part of the chicken thigh and drumstick — this helps the chicken cook through more evenly, especially in a basic rice cooker.
  • Season the chicken all over with 3/4 teaspoon of salt.
  • 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.
  • Pour in slightly less than 2 cups of water (the chicken will release moisture during cooking, so use less water than you normally would).
  • Add 3 slices of ginger and 2 sprigs of spring onion.
  • Place the marinated chicken legs on top of the rice.
  • Close the lid.

Step 4 - Cook

  • Press the keep warm button, then press the cook button.
  • Once the rice cooker switches to keep warm (approximately 20 minutes), leave it on keep warm for a further 40–45 minutes until the chicken is fully cooked through. (You probably won’t get this problem with multifunctional rice cookers as the cooking time will be approximately 50 minutes. )
  • If the chicken is still not cooked after 45 minutes, press the cook button again and continue cooking until done.

Step 5 - Serve

  • Plate the rice and chicken on a serving plate.
  • Drizzle each serving with 1–2 tablespoons of garlic oil (or shallot oil) and 1/2 tablespoon of light soy sauce.
  • Garnish with coriander or sliced spring onion and serve immediately.

Notes

  • Water level: Use slightly less than 2 cups of water for 2 cups of rice — the chicken releases moisture during cooking. You may need to adjust after a few tries.
  • Slits in the chicken: If using a basic rice cooker, make slits along the thickest parts of the thigh and drumstick for more even cooking.
  • Don't skip the garlic oil: It adds a lot of fragrance. Shallot oil works great too.
  • Cooking time varies: Your rice cooker may finish the rice cycle in 20 minutes, but the chicken needs another 40–45 minutes on the keep warm setting.
  • Still not cooked? Just press the cook button again and continue until the chicken is fully cooked through.