Photo: Lily Banse
Rice Cooker Chicken
10 ingredients
10 min + 45 min
4 servings
openrecipes
"My mom designed this recipe to free up the stove by using the rice cooker to steam and stew chicken thighs, yielding tender, almost slow-cooked chicken with a comforting taste. It takes a while to make, but requires minimal work. You can use any cut of chicken, but dark meats come out especially soft. Serve with white rice and enjoy!"
Estimated Nutrition (whole recipe, rough)
812
Calories
47g
Protein
23g
Fat
101g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sesame Seed | 1 tbsp (9g) | 52 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup soy sauce
- 6 cloves garlic, smashed
- 4 slices fresh ginger root, coarsely chopped
- 1 teaspoon monosodium glutamate (such as Ac'cent®) (optional)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon sesame seed oil
- 4 boneless chicken thighs
- 1 1/2 teaspoons cornstarch
- 1 cup water, or as needed - divided
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes