Rice Cooker Whole 'Roast' Chicken Recipe

Name: Rice Cooker Whole 'roast' Chicken Recipe
Total time: 65 min
Yield: 1
Cuisine: Chinese

Recipe By Slurrp

A juicy soy sauce flavoured roast chicken prepared in the rice cooker. My favorite thing about this recipe is that it is just as easy as the slow cooker version, but so much faster! As long as I can find whole chickens, I plan to play around with flavors and marinades using this godsend of an appliance. This basic rosemary chicken rub is generally my go-to (sometimes with mustard also), but I think a soy glaze would be delicious. Stay tuned people. Until then, eat mor chikin.

4.8

15 Rating - Rate

Non Vegdiet

1hr 5minstotal

5minsPrep

1hr Cook

ingredients serve

Add to Shopping List

Ingredients For Rice Cooker Whole 'Roast' Chicken Recipe

Ingredients for chicken
1 kilogram Whole Chicken
0.5 cup Soy sauce
1 tablespoon Dark soy sauce
0.5 tablespoon Rice Wine
2 tablespoon Brown sugar
1 No.s Star anise
1 No.s Cinnamon
2 No.s Bay leaf
1 teaspoon Sichuan peppercorn
0.5 piece Medium size onion
1 inch Ginger
8 Garlic Cloves
2 Scallion stalks smashed
2 cup Water
Baby bok choy for serving
Equipment
Rice cooker

Butterfly Smart 2 Litres Table-Top Wet Grinder|150...
₹3,939₹5,156
24% off
Buy Now

Philips HD6975/00 Digital Oven Toaster Grill, 25 L...
₹16,965₹11,995
Buy Now

PHILIPS Air fryer for Home, 4.1 Liter, with RapidA...
₹5,777₹9,995
42% off
Buy Now

Pure Source India Wooden Masala Spoon for Small Co...
₹330₹599
45% off
Buy Now

CELLO Checkers PET Canister Set of 18 (300ml x 6, ...
₹549₹1,119
51% off
Buy Now

Pigeon Aluminium Nonstick Duo Pack Flat Tawa 250 a...
₹599₹1,115
46% off
Buy Now

Directions : Rice Cooker Whole 'Roast' Chicken Recipe

STEP 1.1 cut the extra fat off a 1 kg whole chicken and put it in a bowl in the fridge for later use.

STEP 2.2 tie the legs together with kitchen string.

STEP 3.3 flip the chicken over, bend the wings and tuck it behind the back.

STEP 4.1 for the marinade, in a large mixing bowl add ½ cup soy sauce, 1 tbsp dark soy sauce, 1/2 tbsp rice wine, 2 tbsp brown sugar, 1 star anise, 1 cinnamon, 2 bay leaf, 1 tsp sichuan peppercorn.

STEP 5.2 to this add ½ medium size onion chopped, 1 inch ginger crushed, 8 cloves of garlic crushed. Stir well to mix and dissolve the sugar.

STEP 6.3 smash 2 stalks of scallion and stuff it in the cavity of the chicken.

STEP 7.4 place the chicken in a sealable bag and pour in the marinade.

STEP 8.5 place it in a vessel of water to push out all the air and seal the bag.

STEP 9.6 place it in the refrigerator breast side down. Leave it to marinate overnight.

STEP 10.7 the next day empty the contents of the packet into a bowl. Take the chicken out of the marinade. Keep the marinade liquid aside for later use.

STEP 11.8 in the rice cooker, add the chopped chicken fat and cover the cooker. Let it cook for a few minutes. When the chicken bits are golden and have rendered the fat into the pot, take them out.

STEP 12.9 place the chicken in the pot, switch it on to ‘cook’ and brown on one side for a few minutes till golden.

STEP 13.10 turn it over and let it brown on the other side as well as on the sides of the chicken. Use the string and a fork to turn it over.

STEP 14.11 once all the surfaces are adequately browned, pour in the marinade sauce along with all the aromatics.

STEP 15.12 add 1 to 2 cups of water depending on each rice cooker. If unsure, first add a small amount of water.

STEP 16.13 cover and cook for 50 minutes to 1 hour. A bigger chicken will take longer to cook.

STEP 17.14 every 15 minutes flip the chicken to ensure that it gets an even colour. If the sauce becomes too thick, add a little water.

STEP 18.15 after an hour of cooking, the sauce will be thick and the chicken cooked through. Remove it from the pot and place it on the cutting board. Remove the scallions from the cavity.

STEP 19.16 use scissors to cut out the back bone. Flip the chicken over and follow the centre line to cut the chicken in half. Cut off the legs and the wings.

STEP 20.17 chop each piece into thick sections through the bone.

STEP 21.18 strain the sauce from the rice cooker into a bowl. It will be salty. Dilute it with a little water. Spoon some of the sauce over the chicken.

STEP 22.19 serve with white rice and baby bok choy.

Nutrition
value

2334

calories per serving

155 g Fat189 g Protein50 g Carbs20 g FiberOther

Current Totals

155 g Fat
189 g Protein
50 g Carbs
20 g Fiber

MacroNutrients

Carbs
50 g
Protein
189 g
Fiber
20 g

Fats

Fat
155 g

Vitamins & Minerals

Calcium
551 mg
Iron
21 mg
Vitamin A
644 mcg
Vitamin B1
2 mg
Vitamin B2
1 mg
Vitamin B3
58 mg
Vitamin B6
4 mg
Vitamin B9
160 mcg
Vitamin B12
0 mcg
Vitamin C
29 mg
Vitamin E
8 mg
Copper
3 mcg
Magnesium
397 mg
Manganese
18 mg
Phosphorus
1998 mg
Selenium
197 mcg
Zinc
16 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Rice Cooker Whole 'Roast' Chicken Recipe

ingredients serve

Ingredients For Rice Cooker Whole 'Roast' Chicken Recipe

Directions : Rice Cooker Whole 'Roast' Chicken Recipe

Current Totals

MacroNutrients

Fats

Vitamins & Minerals

More Recipes by Slurrp

You may also like

Company

Legal

Quick Links