Rice Cooker Oriental Chicken Recipes

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!

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.

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.

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.