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
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.
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!!!
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.
Made this 3 times already.(Exactly to recipe) It was great, the flavor is awesome and chicken falls apart in your mouth. Will be making again
* 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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