Rice cooker steamed chicken rice

Main Dish
4 servings
15 min
25 min
Very Easy


Number of serving: 4
500 g half a free range chicken

1 cup Taj Mahal rice

3 cups water

a few pandan/screwpine leaves

a knob of ginger, smashed

a sprig of spring onion


Salt to taste

Dipping sauce - chopped garlic, chilly and light soya sauce


  • Wash the chicken, pat dry, rub in some salt and a bit of pepper. Keep aside.
  • Wash the rice, rinse a couple of times, place in the rice cooker, add in 1/2 teaspoon salt, pandan leaves, spring onion, ginger and water.
  • Place the seasoned half chicken on top of the rice. Switch on 'Cook Rice' button and let the rice cooker takes care of itself.
  • Once the cycle is complete, remove the chicken and place on a plate to cool before chopping it up.
  • Fluff up the rice, discard the pandan leaves, ginger and spring onion.
  • Serve the hot rice with the chopped up chicken and dipping sauce.


Rice cooker steamed Chicken Rice, photo 1Rice cooker steamed Chicken Rice, photo 2Rice cooker steamed Chicken Rice, photo 3

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