Chicken rice ALL from your rice cooker!

Ingredients

• 500 g Boneless Skinless Chicken Thighs (Trim excess fat; cut into 2‑inch pieces for even cooking)
• 2 cups Long Grain White Rice (Rinse until water runs clear to remove excess starch)
• 2 cups Green Cabbage (Shredded thinly; core removed)
• 1 tablespoon Chicken Bouillon Powder (Adds savory depth; can use low‑sodium version)
• 2.5 cups Water (Adjust if your rice cooker recommends a different ratio)
• 2 tablespoons Sweet Soy Sauce (Toyo) (For garnish; drizzle just before serving)
• 0.5 teaspoon Salt (Season the chicken and rice lightly)
• 0.25 teaspoon Black Pepper (Freshly ground if possible)

Instructions

1. Marinate the Chicken

   In a mixing bowl combine the chicken thigh pieces, chicken bouillon powder, salt, and black pepper. Massage the mixture into the meat until evenly coated. Let it rest while you prepare the other ingredients.

   Time: PT10M

2. Prepare the Cabbage

   Remove the core from the cabbage, slice thinly, then shred into bite‑size strips. Set aside.

   Time: PT5M

3. Rinse the Rice

   Place the rice in a fine‑mesh sieve and rinse under cold running water, stirring with your hand, until the water runs clear. Drain well.

   Time: PT5M

4. Assemble in the Rice Cooker

   Add the drained rice to the rice cooker inner pot, then pour in the measured water. Gently nestle the marinated chicken pieces on top of the rice, followed by the shredded cabbage, spreading evenly.

   Time: PT5M

5. Cook

   Close the rice cooker lid and select the regular ‘Cook Rice’ function. Let it run its full cycle (approximately 30 minutes).

   Time: PT30M

6. Garnish and Serve

   When the cooker switches to ‘Warm’, drizzle the sweet soy sauce over the top, fluff the rice gently with a spatula, and serve hot.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

55 g

Fat

12 g

Fiber

3 g