Rice cooker chicken puts your rice cooker to work, making a simple, flavorful soy and ginger marinated chicken thigh dish with Asian-inspired flavors.
Preparation Time
10 mins
Cooking Time
40 mins
Total Time
50 mins
Calories
206 Calories
Recipe Instructions
Step 1
Whisk soy sauce, garlic, ginger, monosodium glutamate, salt, pepper, and sesame oil together in a bowl until salt dissolved; pour into a large resealable plastic bag. Add chicken thighs, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
Step 2
Remove thighs from marinade and shake off excess. Pour marinade into a programmable electric rice cooker.
Step 3
Whisk cornstarch and 2 tablespoons water together in a small bowl until smooth; whisk into marinade. Add thighs and just enough water to barely cover; stir.
Step 4
Seal and select the setting for regular rice according to the manufacturer's instructions. Cook until steam begins coming out of the cooker's top, about 20 minutes; set the cooker's timer and cook 10 minutes more. Uncover; stir. Set the cooker's timer and cook for 10 minutes more. Switch the cooker to keep warm setting and let chicken rest in the cooker for 20 minutes.
Ingredients
1 teaspoon salt
4 boneless chicken thighs
6 cloves garlic, smashed
4 slices fresh ginger root, coarsely chopped
1 cup water, or as needed - divided
0.5 teaspoon ground black pepper
0.5 cup soy sauce
1.5 teaspoons cornstarch
0.5 teaspoon sesame seed oil
1 teaspoon monosodium glutamate (such as Ac'cent®)