riceasianchicken
Rice Cooker Chicken Rice
This easy rice cooker chicken and rice cooks jasmine rice, ginger, garlic and chicken thighs together in one pot for a comforting, low-effort dinner.
From YouTube · Jun 21, 2026
This easy rice cooker chicken and rice cooks jasmine rice, ginger, garlic and chicken thighs together in one pot for a comforting, low-effort dinner.
10 min
Prep time
35 min
Cook time
45 min
Total time
2 servings
Yield
Ingredients
11 ingredients- 180g (1 cup) jasmine rice
- 250ml (1 cup) chicken stock or chicken bone broth
- 2 boneless chicken thighs, skin on or off (about 300g total)
- 2 spring onions
- 20g fresh ginger
- 2 garlic cloves
- 1 tsp sesame oil
- 1 small pinch salt
- 1 small pinch MSG
- 1 small pinch ground white pepper
- 2 tsp chilli crisp, to serve
Method
16 steps- Place the jasmine rice in the rice-cooker bowl and rinse it two or three times under cold water.
- Drain the rice thoroughly, ensuring no grains remain stuck above the water line.
- Peel and finely slice the ginger and garlic.
- Separate the white and green parts of the spring onions. Cut the white parts into approximately 2cm pieces and finely slice the green parts for serving.
- Add the ginger, garlic and spring-onion whites to the rice.
- Pour in the chicken stock and add the salt, MSG and white pepper.
- Stir gently, then level the rice into an even layer.
- Rub the chicken thighs with the sesame oil.
- Arrange the thighs in a single layer over the rice.
- Close the rice cooker and run one complete standard white-rice cycle, approximately 35 minutes. Do not use a quick-rice setting.
- When the cycle finishes, check that the thickest part of each chicken thigh has reached at least 75°C. Cook for a few more minutes if necessary.
- Leave the rice cooker open for 2–3 minutes to allow excess steam to escape.
- Remove the chicken and allow it to rest briefly.
- Fluff the rice with half of the sliced spring-onion greens.
- Slice the chicken and place it over the rice.
- Divide between two bowls and finish with the remaining spring onion and chilli crisp.
Recipe notes
Helpful tips
- Rinse the rice until the water is mostly clear to prevent it becoming overly sticky.
- Use chicken thighs of a similar size so they cook evenly.
- Check the chicken in its thickest part with a clean meat thermometer before serving.
- Allow the chicken to rest briefly before slicing.
- Do not overfill the rice cooker beyond its stated capacity.
Equipment
- Rice cooker
- Fine-mesh sieve or bowl for rinsing rice
- Knife
- Chopping board
- Meat thermometer
- Rice paddle or fork
Storage
Cool the chicken and rice quickly and refrigerate within 2 hours. Store in an airtight container for up to 2 days and reheat only once until piping hot throughout.
Additional tips
- Use boneless chicken thighs so they cook during the rice cycle. Confirm that the thickest part reaches at least 75°C before serving. Cool cooked rice promptly and refrigerate within 2 hours.
Save recipes like this from any YouTube video
Create beautiful, printable recipe cards with ChefScribe.
Get 6 free recipes every month.
