Rice Cooker Chicken

This was my first attempt using rice cooker to cook chicken. I was inspired by one of the article and recipe in the Flavours Magazine by Maria Cordero, a well-known Hong Kong singer-cum-actress. She is not only well-known of her powerful voice but also had a passion for food even before her showbiz career kicked off. As the eldest daughter in the family, she started to cook at her very young age as she came from a poor family of seven. Thus, she needs to cook her meals according to budget which able to feed the whole family.

As the Hong Kong Tourism Board ambassador during a recent stop in Kuala Lumpur to promote the island's new Wine & Dine Festival, she whipped up some healthy and easy to cook dishes. One of them is the "Rice Cooker Chicken". As I read on, I was inspired by this simple and easy recipe which can turn the chicken to a delicious dish using rice cooker in the absence of an oven. This easy to prepare recipe produces a juicy, aromatic chicken with a slightly crispy skin. Isn't it awesome? (Reference from Flavours Magazine Nov-Dec Issue)


Thus, I can't wait to try it out last "Merdeka Day" holiday and treated my family with this easy, delicious and tender chicken. It is indeed healthy and suitable to be served with rice or noodles or on its own. I have modified the original recipe by replacing salt with light soy sauce to marinade the chicken. Nevertheless, the chicken still tender, juicy and aromatic. You won't know how useful this humble rice cooker is until you find out how to make good use of it to whip up some delicious food. If the next time you need a quick and healthy dish, try this out and it will surely impress you. Stay tuned for my next dish that goes with this delicious chicken!

Source: Recipe adapted and modified from Flavours Magazine Ingredients: 4 Chicken Whole Legs (with skin attached) or 1 Chicken (about 1 Kg) 5 stalks of Spring onion, cut into 10 cm length 10 shallots, peeled and roughly chopped 3 tbsp Shao Xing rice wine Seasoning: 10cm fresh ginger, minced finely 1 tbsp Chinese five-spice powder 1 tsp ground white pepper 1/2 tsp Salt (I substituted with 1/2 cup of premium light soy sauce) 5 tsp Sesame oil (I used only 2 tsp) Method: 1. Combine all the seasoning mix and rub it all over the chicken except sesame oil. Marinade in the fridge for 30 mins. 2. Rub 1 tsp sesame oil over the chicken and set aside the remaining oil. (I used 2 tsp) 3. Stuff half of the spring onions and shallots into the belly of the chicken and place the rest in the bottom of the rice cooker pot. (Since I am using 4 whole legs, I didn't stuff them in but place all of them in the bottom of the rice cooker pot). 4. Place the chicken in the pot and pour the rice wine over the chicken. Cover the lid and turn the electric rice cooker on. Cook accordingly. 5. Cook the chicken for 20 mins or until the button pop up. Leave the chicken in the pot for 5 mins. 6. Test the chicken with a skewer, if the juices run clear, the chicken is done. 7. If you are using whole chicken, remove and plunge the chicken in cold water for 30 seconds. Remove from the water and drain. 8. Brush the remaining sesame oil over the chicken. Cut the chicken into pieces or shred the chicken to serve. 9. If you are using whole legs, remove all the ingredients, chop the whole legs into pieces, shred or serve as it is. (I didn't plunge with cold water) Note: • Use premium light soy sauce to have a better aroma and taste. • Spoon some of the gravy from the pot and pour on the whole legs before serving. • The bottom of the rice cooker pot might have a sticky layer caused by the light soy sauce and the ingredients. Soak the pot with hot water until the layer is removed. Use non-stick rice cooker pot is advisable.