Super Easy (Rice Cooker) Chicken Rice 电饭锅鸡饭 One Pot Chinese Chicken Recipe w/ Shaoxing Wine
For more great Instant Pot recipes, please visit InstantPotEasy.com
This Shaoxing Chicken Rice dish is perfect for busy days. All you need to do is to marinate the chicken for a while and then just cook your rice (with the added ingredients) in your rice cooker for a while then add the marinated chicken in….15 mins later, your one pot chicken rice meal is done. Yes, Chinese food can be easy too. :)) If you can’t consume Shaoxing wine, please feel free to omit it. Shaoxing wine gives this dish a very nice fragrance but without it, this Chicken rice recipe can be just as good.
See the ingredient list below for your easy reference.
We would like to give special thanks to La Gourmet for letting us try out their high quality multi-cooker pot in the video respectively. The multi-cooker can be used as a rice cooker, a pressure cooker, a stir frying pot, a pot to keep your food warm, a double boiler — so many functions! If you like to buy La Gourmet multi-cooker pot, you can get it here https://s.lazada.sg/s.VMGH or you can also go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These two brands are also available in most major departmental stores in Malaysia. La Gourmet products are also sold in Philippines and Indonesia.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Ingredients:
Serves 3 – 4 pax
Marinated chicken – Marinate for at least 30 mins before cooking
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3 stalks of spring onion – tied into a knot (leave stems aside first)
4 pcs of chicken thigh meat (about 100g each)
1 teaspoon of salt
A few dashes of white pepper
2 tablespoons of Shaoxing wine (Chinese cooking wine)
1 teaspoon of cornflour
1 teaspoon of sesame oil
Chicken rice
——–
1 tablespoon of sesame oil
15g of young ginger (sliced)
4 cloves of garlic – light smashed
Stems from 3 stalks of spring onion
360g of jasmine rice (350g = 2 cups — rice cup)
360ml of water
1 tablespoon of concentrated chicken stalk
1 tablespoon of Shaoxing wine (Chinese cooking wine)
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Fish Maw Seafood Soup
https://youtu.be/bPVnQMfp9xM
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I cooked this today and it is surprisingly very fragrant! I added pandan leaves as well to enhance the taste of the rice, it was really good! My parents loved it, they said it was the best homemade chicken rice they've ever tasted XD thank you for this recipe!
Chicken leg bis
I have 2 questions. The first question is if I use chicken powder, how much chicken powder do I put in? The second question is that since I have a Ninja Foodi which can cook rice using the pressure cooking function but does not have a function that says rice cooking how can I make this recipe using pressure cooker functions instead of rice cooker function? For example, High pressure, how many minutes, how many minutes release etc.
How do you make the chicken rice soup?
Delicious 😋🤤🤤🥘🥘
I will try this not too Manang job
Jummy👌🏼👌🏼
I love your chicken rice recipe, I tried it yesterday for our dinner.. Thank you for sharing your recipes 😊😊
can i use all purpose flour instead of cornflour?
Thanks for sharing the resipi
I saw the bug float ruined my vid plus I have a three cup rice cooker no fair 😎🤙thx
Show us too to make chili paddy sauce for chicken rice.
One mor question can used any pressure cooker??
Hi who makes that rice cooker ?
Oct 17 19
thank you for this one pot method..it is especially useful when you are only cooking a small portion.
Is it advisable to put the chicken under a broiler or pop it back onto the pan skin side down to get the crispy skin.
Hi just to check, usually 1 cup of rice is to be cooked with 2 cups of water. But in your cookings you use equal amounts of rice and water. Can explain please?
Love all your recipes Chef, with this recipe, after letting the rice start cooking, for 5 minutes, and you let the steam out, did you stop the timer for cooking rice when you placed chicken inside, or did timer continue? Did timer count all the way down, and do you have to add a little more time to cook chicken fully? If so please when do we start, or add little more time? Also please more rice cooker chicken, or pork, or beef recipe's if possible.. Keep it up Chef, Thank You!!!
hi.i have follow your recipe chicken rice by using my ricecooker and the result was so delicious.all the rice n chicken was eaten finish hahah..will cook again next time.thank you n best regards.Godbless..
Any substitute for the wine for the marinade?
Enak tenan koyoke rasane.. Manteb mas
Another good recipe to try! You really make good videos! Easy to follow and understand! Good job! Must try as chicken rice is my favorite! Actually who am I kidding? I love all Singapore food! The hawker food is to die for!
Thank you chef!!!!
OMG. Look very tasty. Will try this. Thanks bro.
If i use the normal pressure cooker, how many whistle to leave sir?
Sir if not use wine also ok kan?
See u eat really make me hungry…😋😋Simply delicious ..i dun know is soo easy to cook chicken rice…hmm with my lousy cheap rice cooker..i dun know i can make it but i will try…🙈…Interesting..u r a great Chef…Thank you😘
yum yum 👍🏻 😋thank you 🙏🏻
Arozcaldo…?
👌👍💖😊💐💐💐
Chicken rice is actually pretty easy to cook. Just add chicken stock + oil to your rice before you cook it.
Hello! Can I substitute the shaoxing wine with rice wine?
My 4 chicken thighs weigh about 590g in total will this affect the texture of the rice? I am scared the more meat the more steaming liquid will be released hence the rice will be soft & mushy. Should i stick with 3 thighs instead which is about 450g? I am worried. Btw did u let the rice sit about 10 mins before serving?
This looks perfect for busy weekdays. Can i also add in some Lemongrass & Pandan Leaves to the rice? What about rendering some chicken oil/chicken lard & adding that into the rice witg the Sesame Oil as in Hainanese Chicken rice? Another Big Issue for me is the Amount of Water/Stock added to the rice; will it be Lesser than the usual amount to cook rice? Like a 1:1 ratio? I find sometimes the recipes I follow the chicken is cooked through and flavourful but the rice ends up a bit mushy cos a lot of steaming liquid is released from the chicken. Normally claypot chicken rice i use a 1:1 ratio i.e 2 cups rice and 2 cups stock/water. Does that also apply in this case? Sorry to bug u but I just bought a La Gourmet Multicooker like urs and i am trying out both ure pork ribs recipe and this recipe tomorrow. Hope u can reply soon!