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One pot herbal chicken with noodles cooked in a rice cooker, served in a bowl with glass noodles, vegetables and clear herbal broth
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One Pot Herbal Chicken with Noodles in Rice Cooker

Prep Time10 minutes
Cook Time1 hour
Marinating Time30 minutes
Total Time1 hour 10 minutes
Servings: 2 servings

Ingredients

  • 2 whole chicken legs +/- 700 grams 2个全鸡腿 ±700克
  • 25 grams goji berry 枸杞 25克
  • 9 grams dried solomon seal 干玉竹 9克
  • 1.2 litres water 水 1.2升
  • 1-2 portions glass noodles presoak until soft or your favourite noodles 1-2份粉丝 提前浸泡至软 或你喜欢的其他面条

Chicken Marinade 鸡肉腌料

  • 1/2 teaspoon salt 盐 1/2茶匙

Garnish 装饰

  • vegetables of your choice 蔬菜 适量

Instructions

Step 1 - Marinate the Chicken

  • Clean the chicken thoroughly with water.
  • Remove any red clots around the bone area.
  • Season all over with ½ teaspoon of salt. Leave to marinate for at least 30 minutes, or overnight in the fridge for best results.

Step 2 - Add Herbs and Water

  • Rinse the goji berries and dried solomon seal under water before using.
  • Place the marinated chicken into the rice cooker. Add the rinsed herbs, then pour in 1.2 litres of water.

Step 3 - Cook the Chicken

  • Cover with the lid and tilt it slightly so steam can escape — this keeps chicken moist and tender
  • Set to 'keep warm', then press 'cook'. Cook for 1 to 1.5 hours until the chicken is soft and tender. The meat should pull away from the bone easily when done.

Step 4 - Add Noodles and Vegetables

  • Add the pre-soaked glass noodles and your vegetables into the rice cooker.
  • Continue cooking until the noodles are done. If you are using other types of noodles, follow the cooking instructions on the packet.

Video

Notes

  • Rinse the herbs. Goji berries and dried solomon seal can carry dust. A quick rinse before adding keeps the broth clean.
  • Tilt the lid slightly. This lets steam escape and keeps the cooker at a lower heat. It helps the chicken stay moist and tender. 
  • Pre-soak the glass noodles. Soak in cold water until soft before adding. They cook quickly once in the hot broth — do not leave them too long or they will become mushy.
  • Marinating overnight gives better flavour. 30 minutes is the minimum. Overnight lets the salt work through the meat more evenly.