Rice Cooker Chicken
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes + marinating time
Cooking time: 45 minutes
Serves 4
- 1.5kg/3 pounds chicken pieces
- 1/2 cup soy sauce
- 1/2 cup chicken stock (cold)
- 2 tablespoons brown sugar
- 4 garlic cloves, smashed and peeled
- 1 inch ginger, thinly sliced
- 1 star anise
- 1 tablespoon dark soy sauce
- 2 cups long grain or basmati rice
- Sesame oil
- Sliced green onions to serve
Step 1 - Mix the soy sauce, chicken stock, brown sugar, garlic, ginger, star anise, dark soy sauce together. Marinate the chicken in this-I use a ziplock bag and turn it a couple of times. Marinate it for as little as 15 minutes or as long as 24 hours.
Step 2 - Wash the rice until the water turns clear and place in the rice cooker. Cover with 1 cup of water and 1 cup of the marinade liquid. Place the chicken on top and cook until rice is tender and chicken is cooked through-about 45 minutes. Drizzle with sesame oil and green onions.
Timing for slow cooker (an estimate): cook in low for 5-6 hours or high for 3-4 hours. Check chicken and rice for doneness.
Timing for pressure cooker (an estimate): cook on medium pressure for 15 minutes.