One day, while Polly and I were browsing through some Chinese magazines looking for the recipe for Ma Lai Ko (unfortunately we cant find it, if someone out there has a tested recipe, please share), we came across this interesting recipe, Rice Cooker Soy Sauce Chicken. The name caught my attention and I asked Polly to translate the recipe for me to try it out.
I had a rice cooker which has been put away for a long time as the non-stick pot does not behave as it should be. Every time I cooked rice with it, I lost about one bowl of rice as they stick to the bottom. Since then, I have been cooking my rice on the stove.
When I saw the recipe, my long abandon rice cooker came to my mine. At least, I can make use of it for this dish.
The Rice Cooker Soy Sauce Chicken turned out to be pretty good. The caramalized sauce is great to go with steamed rice. Arkensen and Nanzaro love this dish.
Ingredients
- 1 whole chicken or 3 chicken legs
- 1 tablespoon dark soy sauce
- 2 tablespoons Rose Wine
- 3 tablespoons sugar (recommend to reduce to 2 tablespoons)
- 8 tablespoons steam fish sauce (recommend to use 5 tablespoons steam fish sauce + 3 tablespoons water)
I find that the original sauce is too salty. I will try out my recommendation the next time I make this.
Instructions
The recipe is very simple. Wash and pat dry the chicken.
Place all ingredients into the rice cooker, cover and bring to a boil. Turn the chicken every 15 minutes, twice.
Hi Ben & Suanne,
Went out and bought all the ingredients,have just put in the chicken in the rice cooker, i’m following your orinial recipe but added a small cube of rock sugar, I’ll tell you later how it goes:P
Thanks for sharing this recipe!
sorry, typo, shoukd be original
Congrats on your new site! Very nice
Hi Ben& Suanne,
the chicken turned out to be very yummy, the meat was so tender.It’s so easy to make too:)
Thanks again for sharing.
Hi Ben & Suanne
I’ve been reading your blog for some time and only just decided to drop you a line. Your blog has improved a lot since I first saw it, pictures are great and the food look so tempting.
So you would cook the chicken (or any other similar dish) just like you would cook rice (ie: put everything in and turn “on” ?)
Does anyone know if the rice cooker gets hot enough to thoroughly “cook” the raw chicken to prevent salmonella ?
My favorite soy sauce! yummm. I was wondering if you knew how to use the rice cooker to make steamed buns?
Wow, I can’t wait to try this.
Hi LotusRapper, I think the chicken will be cooked thorougly. I noticed that the sauce was boiling and bubbling away. You can always test the internal temperature of the chicken when it’s done.
Great, thanks Suanne !
I’m been making many stews frequently this winter, both “western” and “Asian”-inspired kinds. While soy sauce chicken is no stew by definition, some similar techniques can be applied (long & slow cooking time, gentle temperature, diversity of ingredients). And it’s nice to know the venerable electric rice cooker can be used for this purpose.
If anyone else is interested in comfort food stew recipes, this is the book I got as a Christmas gift that is my current reference and inspiration:
http://www.ecookbooks.com/p-20423-braises-and-stews.aspx
Bon appetit
Have you had any problems with the non-stick-ness of your rice cooker after cooking something other than rice? My family has warned me to only cook rice in my rice cooker because the oils from other foods might heat up too much and burn or ruin the non-stick coating. Is this a myth?
I’ve noticed the rice sticks to the bottom if you leave it on ‘keep warm’ for long or try to get the rice out just after it’s done cooking.
Let the rice cool for a while and then it won’t stick to the bottom =)