ONE POT CHINESE CHICKEN AND RICE
Recipe video above. It's like fried rice and Chinese chicken made in one pot! If you can't find Chinese broccoli, see notes for how to make with other vegetable options. A terrific quick and easy dinner!
Provided by Nagi
Categories Mains
Time 30m
Number Of Ingredients 15
Steps:
- Mix Sauce in a large bowl. Add chicken and set aside to marinate for 10 minutes to overnight.
- Cut Chinese broccoli stems cut into 2.5 cm/1" pieces, leafy part 5cm/2.5cm pieces.
- Heat oil in a large pot over medium high heat. Remove chicken from marinade, shaking off excess marinade - RESERVE marinade!
- Cook both sides until golden - about 90 seconds on each side, don't let them burn! Remove chicken onto plate.
- Add a touch of oil if pot is dry. Add onion, garlic and ginger, cook for 2 minutes until tinged with gold.
- Add rice, stir to coat grains in oil. Add broth, reserved Marinade and Chinese broccoli stems. Stir.
- Place chicken across the top, pour in juices pooled on plate. Cover, bring to simmer then lower heat to medium.
- Cook for 12 -15 minutes or until liquid is absorbed (tilt pot to check).
- Remove from heat. Working quickly, scatter Chinese broccoli leaves across surface, clamp lid back on.
- Rest for 10 minutes. Remove lid, toss rice and serve, garnished with sesame seeds and green onions. A dollop of your favourite chilli paste wouldn't go astray either!
Nutrition Facts : Calories 451 kcal, Carbohydrate 56 g, Protein 34 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 118 mg, Sodium 1002 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
RICE COOKER ASIAN CHICKEN RICE RECIPE BY TASTY
Here's what you need: skin-on, boneless chicken thigh, garlic, ginger, scallion, chicken bouillon, salt, rice, water, scallion, garlic, ginger, soy sauce, vinegar, sugar, miso, red chili flake, fresh cilantro, tomato, lemon
Provided by Saki Yamada
Categories Dinner
Yield 2 servings
Number Of Ingredients 19
Steps:
- Put washed rice, garlic, ginger, salt, chicken bouillon, and water in a rice cooker pot and mix well.
- Add chicken thigh to the pot skin-side down, and place the scallion over the chicken.
- Cook for 30 minutes, or until the rice and chicken are cooked through.
- For sauce, combine scallion, white sugar, sesame oil, grated garlic, grated ginger, soy sauce, vinegar, miso, and red chili flakes. Mix well.
- When the rice is ready, remove scallion and chicken. Stir the rice well to fluff it up and slice the chicken.
- Press cooked rice into a bowl to make a dome shape. Then turn the bowl upside down onto the serving plate.
- Serve the sliced chicken with cilantro, tomatoes, and lemon, and pour the sauce over to your preference.
- Enjoy!
Nutrition Facts : Calories 284 calories, Carbohydrate 46 grams, Fat 4 grams, Fiber 1 gram, Protein 14 grams, Sugar 2 grams
PRESSURE COOKER CHICKEN AND RICE
Easy, fast pressure cooker chicken and rice is the perfect one pot meal for busy weeknights. Tender chicken, juicy mushrooms, and fragrant rice make the ultimate comfort food.
Provided by Amy + Jacky
Categories Main
Time 35m
Number Of Ingredients 14
Steps:
- Rehydrate Shiitake Mushrooms: Place the dried shiitake mushrooms in a small bowl. Rehydrate them with cold water for 20 minutes.
- Marinate Chicken and Mushrooms: Chop the drumsticks into 2 pieces. Then, marinate the chicken and mushrooms with the marinade sauce for 20 minutes.
- Rinse Rice: Rinse rice under cold water by gently scrubbing the rice with your fingertips in a circling motion. Pour out the milky water, and continue to rinse until the water is clear. Then, drain the water.
- Pressure Cook Chicken and Rice: Add 1 tsp salt and 1½ cup of cold water in Instant Pot. Give it a quick mix. Add in the marinated chicken and mushrooms.*Pro Tip: To avoid the burn error, try to fill the whole bottom of Instant Pot with a single layer of chicken pieces and mushrooms to avoid the rice from touching the bottom of the pot.Add in the rice and make sure all the rice are submerged in the water. Do not mix.Close the lid. Pressure Cook at High Pressure for 9 minutes + Natural Release for 15 minutes.
- Serve: Serve immediately & enjoy~
Nutrition Facts : Calories 516 kcal, Carbohydrate 60 g, Protein 32 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 139 mg, Sodium 1026 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
RICE COOKER CHICKEN
My mom designed this recipe to free up the stove by using the rice cooker to steam and stew chicken thighs, yielding tender, almost slow-cooked chicken with a comforting taste. It takes a while to make, but requires minimal work. You can use any cut of chicken, but dark meats come out especially soft. Serve with white rice and enjoy!
Provided by STARDUST_331
Categories World Cuisine Recipes Asian
Time 1h55m
Yield 4
Number Of Ingredients 10
Steps:
- Place the soy sauce, garlic, ginger, monosodium glutamate (if using), salt, pepper, and sesame oil into a large resealable plastic bag and squeeze the bag with your fingers to mix the ingredients and dissolve the salt. Add the chicken thighs to the marinade and squeeze the bag again to coat the chicken. Squeeze as much air as possible out of the bag and zip the bag closed. Refrigerate for 1 hour.
- Mix the cornstarch and 2 tablespoons of water in a small bowl until smooth. Pour the marinade from the plastic bag into a programmable electric rice cooker and mix in the cornstarch mixture until thoroughly combined. Place the chicken thighs into the sauce. Add just enough water to barely cover the chicken and stir.
- Close the lid of the cooker, set the cooker for the regular rice setting, and press the start button. When steam begins coming out of the top of the cooker (after about 20 minutes), set the cooker's timer for 10 minutes. When the timer goes off, uncover and stir the chicken. Set timer and cook for another 10 minutes; switch the cooker to the keep-warm setting. Allow chicken to rest in the keep-warm setting for 20 minutes before serving.
Nutrition Facts : Calories 206 calories, Carbohydrate 6.3 g, Cholesterol 78.5 mg, Fat 8.6 g, Fiber 0.5 g, Protein 24.1 g, SaturatedFat 2.2 g, Sodium 2585.4 mg, Sugar 0.6 g
RICE COOKER CHICKEN
The very viral rice cooker chicken rice recipe is now right at your fingertips. And it is as easy as it looks-in a quick 10 mins, you chop a chicken, lay it snugly in a bed of white rice and pour in some beautiful chicken stock. Then exercise patience as you wait for a deliciously savoury chicken-filled aroma to infuse the kitchen and signal that now's the time to eat.
Provided by Asian Food Network
Categories Chicken Food Recipes | Asian Food Recipes With Chicken
Yield Serves 2 people
Number Of Ingredients 7
Steps:
- Chop Chicken. Chop a pre-baked black pepper chicken into 8 pieces.
- Assemble ingredients in rice cooker. Wash 1.5 cups of long grain rice and add 3 cups of chicken broth to it. Add 3 slices of ginger. Lay chicken pieces on top and cook in the normal rice cooking mode.
RICE COOKER CHICKEN
My mom designed this recipe to free up the stove by using the rice cooker to steam and stew chicken thighs, yielding tender, almost slow-cooked chicken with a comforting taste. It takes a while to make but requires minimal prep and attention. You can use any cut of chicken, but dark meats come out especially soft. Serve with white rice and a side of leafy vegetables and enjoy!
Provided by stardust_331
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the first 8 ingredients in a Ziplock bag. Squeeze out as much air as possible, then seal the bag and lay flat. Marinate each side of the thighs for an hour.
- After marinating, pour the contents of the Ziplock bag into the rice cooker. Mix the cornstarch and water until the cornstarch is dissolved, and add that to the rice cooker. Add more water until the thighs are nearly covered. Mix well and turn on the rice cooker.
- As soon as steam begins to come out of the cooker (about 20 minutes), set the timer for 10 minutes. After 10 minutes, stir the thighs and cook another 10 minutes.
- Turn off the rice cooker and let the chicken sit in the cooker for 20 minutes, then serve over white rice.
20 BEST THINGS YOU CAN MAKE WITH A RICE COOKER
If you want a quick and delicious meal, look no further than these rice cooker recipes. From rice variations to soup to mac and cheese, the rice cooker does it all!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a rice cooker dish in 30 minutes or less!
Nutrition Facts :
RICE COOKER ORIENTAL CHICKEN
Printed from COOKS.COM Needed rice cooker recipe and found this. The time for cooking depends on your rice cooker. The time I put is an estimate.
Provided by Nana Lee
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix ingredients together in rice cooker.
- Set to "cook".
- Dish is done when cooker goes off.
- In microwave:.
- Add 1 cup water with above ingredients.
- Place in a deep casserole dish; cook on HIGH for 10 minutes.
- Stir; cook on MEDIUM for an additional 30 minutes.
Nutrition Facts : Calories 624.1, Fat 28.3, SaturatedFat 16, Cholesterol 80.4, Sodium 528.7, Carbohydrate 78, Fiber 4.2, Sugar 5.9, Protein 15.1
OUR BEST 20+ RICE COOKER RECIPES (+EASY SPANISH RICE)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 28m
Number Of Ingredients 5
Steps:
- Put all ingredients into the rice cooker and stir well.
- Close the lid to the rice cooker.
- Cook 30 minutes and serve.
Nutrition Facts : Calories 245 kcal, ServingSize 1 serving
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- Rub the chicken drumsticks generously and thoroughly with coarse salt to exfoliate the skin. Rinse off the coarse salt and drain the chicken. Rub in 1 teaspoon fine sea salt and set aside for 30 minutes. Rinse the chicken, drain well and set aside.
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- Heat oil in a frying pan/wok, sauté garlic and ginger until fragrant, about 2 to 3 minutes. Add shiitake mushroom, Chinese sausages, chicken cubes along with all the marinating sauce, then season with salt, sugar, and ground white/black pepper. Cook until chicken is no longer pink.
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