Easy with a rice cooker! Steamed chicken recipe--juicy and delicious

Introducing the recipe for steamed chicken that can be made with a rice cooker. By steaming with a small amount of water, the taste will be tightly packed.

Steamed chicken recipe made with a rice cooker

Steamed chicken ingredients

・ One chicken thigh (approx. 250-300g (10.58oz))
・ 1/4 teaspoon salt
・ Slightly pepper ・ 1 teaspoon grated ginger
・ 1/2 green onion (leaf part) ・ 1/2 ginger ・ 2 tablespoons of cooking liquor
・ 30 ml of water

How to make steamed chicken

1. 1. Lightly wash the chicken thighs with water and wipe off the water with kitchen paper. Make a hole in the entire skin with a fork and rub salt, pepper and grated ginger on both sides.


2. Put the long onion (leaf part) cut to a length of 3 to 4 cm and the sliced ginger into the inner pot of the rice cooker. Add cooking sake and water.


3. 3. Put chicken thighs in the inner pot with the skin facing up.


Four. Heat for 20 minutes in fast-cooking mode. Turn off the switch and wait 10 minutes with the lid on.


Five. Take out the inner pot, cool it to room temperature, and then cut it.


The chicken thigh steamed in a rice cooker has a moist and juicy taste. With just the right amount of salt and the aroma of green onion and ginger, you can eat it as it is. It is also recommended to add chopped green onions, ponzu sauce, sesame oil, yuzu pepper, etc.



A recipe for steamed chicken that becomes a flower on the table with simple ingredients and procedures. If you've only used a rice cooker to cook rice, feel free to give it a try.