Rice Cooker Singapore Chicken Rice (no frying, no cutting, one pot cooking)

Trying to think of easy ideas for meal prep that is big on aromatics and still taste good without the hassle of too much washing. I used bottled prepared ginger and garlic ( which you can get from your Asian supermarkets ), helps to save time! This is definitely not as flavourful as those from our famous hawker Centre’s but it’s much healthier and super delicious!!

Ingredients

Rice

Mushroom Dashi (Water used to soak 2 dried shiitake mushrooms overnight)

1.5 cup rice

1 tsp toasted sesame seed oil

leaves Pandan

Chicken

600 g chicken (I used 2 chicken thighs with the skin on and chicken fillets)

1 tbsp mirin

1 tbsp chinese cooking wine

1 tsp minced garlic

1 tsp minced ginger

1 1/4 tsp pink salt

White pepper

Steps

1. Rub 1 tsp salt on chicken thighs. Leave for 5 mins and rinse thoroughly. This helps to “exfoliate” the chicken and makes it more tender and soft.
Mix the rest of the marinate ingredients with the chicken. Leave to marinate for 30 mins.
2. Cook 1.5 cups rice in mushroom Dashi stock (water used to soak dried shiitake mushrooms) Add in 1.5 tsp toasted sesame oil and pandan leaves. About half way through, add in chicken with the marinate. When it’s done, place on keep warm mode for another 15 mins.
3. As reference, my rice cooker takes 60 mins on white rice mode. I added the chicken after 30 mins of cooking.
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