Contest entry: rice cooker chicken!

rice cooker chicken!

This is one of the very first recipes my mom gave me when I moved out. Being Chinese, she didn't bother giving me a written recipe. It's pretty simple, and an excellent way to use your rice cooker:


  • 1 small chicken (about 3 lbs)
  • garlic cloves, minced
  • fresh ginger, minced
  • 1/4 cup of soy sauce
  • a bit of sugar
  • a bit of salt


  • Amounts of ingredients above are approximate and can be adjusted according to taste.


  1. Don't forget to WASH THE CHICKEN. You don't want salmonella.
  2. Carve out chicken breasts, and set aside for some other use.
  3. Marinate the chicken in garlic, ginger, soy sauce, salt and sugar for at least 30 minutes. The longer you marinate, the better flavor you get.
  4. Put chicken in the rice cooker. 
  5. Turn rice cooker on. (If, when the rice cooker dings, and the chicken is still a little raw, cook the chicken a few more minutes.)
  6. DONE! Eat up!

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1 Comment

Washing the chicken doesn't prevent salmonella - one needs to raise the internal temperature of the meat to no less than 165 degrees while avoiding cross-contamination via utensils, etc

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