Go Back
Lemongrass chicken cooked in rice cooker, golden skin with fragrant lemongrass marinade - Ruyi Asian Recipes
Print

Lemongrass Chicken in Rice Cooker

Prep Time15 minutes
Cook Time30 minutes
Marinating Time30 minutes
Total Time45 minutes
Servings: 2 servings

Ingredients

  • 2 whole chicken legs, +/- 700g (鸡腿 ±700克)
  • 2 tablespoon cooking oil (食用油)

Marinade for Chicken (鸡肉腌料)

  • 1/2 tablespoon light soy sauce (生抽)
  • 1/2 tablespoon fish sauce (鱼露)
  • 1/4 teaspoon salt (盐)
  • 1 tablespoon brown sugar (红糖)
  • 3 cloves garlic, minced (大蒜，切碎)
  • 3 slices ginger (姜)
  • 1/2 lime, juiced (青柠汁)
  • 3 stalks lemongrass, white part only, smashed (香茅，只取白色部分，拍碎)

Instructions

Step 1 — 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 — 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 — 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 — 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.
  • Press cook again and let the chicken cook through completely.

Step 5 — Serve

  • Serve the lemongrass chicken with steamed rice and your choice of sides.

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 8–10cm 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.