Rice Cooker Chicken
Ingredients
- ½ cup soy sauce
- 6 cloves garlic, smashed
- 4 slices fresh ginger, coarsely chopped
- 1 teaspoon monosodium glutamate (such as Ac'cent) (Optional)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon sesame seed oil
- 4 boneless chicken thighs
- 1 cup water, or as needed, divided
- 1 ½ teaspoons cornstarch
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Instructions
- Whisk soy sauce, garlic, ginger, monosodium glutamate, salt, black pepper, and sesame oil together in a bowl until salt dissolved; pour into a large resealable plastic bag. Add chicken thighs, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
- Remove thighs from marinade and shake off excess. Pour marinade into a programmable electric rice cooker.
- Whisk 2 tablespoons water and cornstarch together in a small bowl until smooth; whisk into marinade. Add thighs and just enough water to barely cover; stir.
- Seal rice cooker and select regular rice setting according to the manufacturer's instructions. Cook until steam comes out of cooker's top, about 20 minutes. Set cooker's timer for 10 minutes; cook. Unlock cooker; stir. Set cooker's timer for 10 minutes; cook. Switch cooker to keep warm setting; rest chicken in cooker for 20 minutes.
Source
Original recipe: View Original