Recipe by STARDUST_331
"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!"
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fresh ginger root, coarsely chopped
monosodium glutamate (such as Ac'cent®)
ground black pepper
sesame seed oil
boneless chicken thighs
1 1/2 teaspoons
water, or as needed - divided
This was delicious!!! I followed the recipe exactly, and it turned out perfectly!! I can't switch my rice cooker to the stay warm setting, it does it by itself. I just turned it off and let it sit for 20 minutes and it was perfect!!! Thanks :) My only negative is that I didn't double the recipe!!!
Fixed as written. The chicken turned out very tender and juicy. That said, the flavor was very strange and the sauce was very salty. I think it is because the soy sauce was reduced to a thick sauce and overwhelmed the flavor. There needed to be another flavor added to the soy sauce besides garlic and ginger. I will use my own favorite marinades and use this method of cooking chicken as it did turn out juicy chicken with a nice sauce.
These thighs are so moist and tasty, it is unbelievable. I used the juice to cook the rice in and everything tasted wonderful. Not too salty, just enough spice to make it interesting and meat almost melts in your mouth.
* Percent Daily Values are based on a 2,000 calorie diet.
Rice Cooker Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 77
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