Rice Cooker Chicken Rice
A comforting one‑pot chicken rice that’s quick to prepare and full of savory flavors. Jasmine rice soaks up fragrant chicken bone broth while the thigh becomes tender and juicy, and fresh spring onions with a drizzle of chilli crisp add brightness and a hint of heat.
Maker: Andy Cooks
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.

Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Ingredients
- 1/2 cup jasmine rice
- 0.51 cup chicken bone broth
- 1 chicken thigh
- 2 spring onions
- a thumb-sized piece ginger
- 2 clove garlic
- a pinch salt
- a small pinch Yum Yum seasoning
- 1 tsp sesame oil
- to taste chilli crisp
- to taste green oil
Instructions
- 1Rinse the jasmine rice in the rice cooker bowl under cold water two or three times, draining after each rinse.
- 2Add the rinsed rice back to the bowl and pour in the chicken bone broth, swirling to ensure the rice is evenly covered.
- 3Add the spring onion whites, sliced ginger, sliced garlic, a pinch of salt, and a small pinch of Yum Yum seasoning to the bowl.
- 4Rub the chicken thigh all over with 1 tsp sesame oil and place it on top of the rice and broth mixture.
- 5Close the rice cooker lid, select the regular cooking setting, and start a full cooking cycle (approximately 25‑30 minutes).
- 6When the cooker signals that cooking is complete, open the lid and let the rice rest for 3‑5 minutes to finish steaming.
- 7While the rice rests, finely slice the green parts of the spring onions.
- 8Remove the cooked chicken thigh, let it rest briefly, then fluff the rice with a fork.
- 9Slice the chicken thigh (removing the bone if present) into bite‑size pieces and arrange them on top of the rice.
- 10Garnish the dish with the sliced spring onion greens, drizzle with chilli crisp to taste, and add a few drops of green oil if desired.
- 11Serve the chicken rice hot and enjoy.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Rice Cooker Chicken Rice?
- About 40 minutes in total: 10 minutes of prep and 30 minutes of cooking.
- How many servings does this Rice Cooker Chicken Rice recipe make?
- This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
- Where does this Rice Cooker Chicken Rice recipe come from?
- It was shared by Andy Cooks on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.