Rice Cooker Chicken Rice

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

1. Place the jasmine rice in the rice-cooker bowl and rinse it two or three times under cold water.
2. Drain the rice thoroughly, ensuring no grains remain stuck above the water line.
3. Peel and finely slice the ginger and garlic.
4. 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.
5. Add the ginger, garlic and spring-onion whites to the rice.
6. Pour in the chicken stock and add the salt, MSG and white pepper.
7. Stir gently, then level the rice into an even layer.
8. Rub the chicken thighs with the sesame oil.
9. Arrange the thighs in a single layer over the rice.
10. Close the rice cooker and run one complete standard white-rice cycle, approximately 35 minutes. Do not use a quick-rice setting.
11. 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.
12. Leave the rice cooker open for 2–3 minutes to allow excess steam to escape.
13. Remove the chicken and allow it to rest briefly.
14. Fluff the rice with half of the sliced spring-onion greens.
15. Slice the chicken and place it over the rice.
16. Divide between two bowls and finish with the remaining spring onion and chilli crisp.