Ingredients
Scale
- 2 cups Jasmine rice
- 2 cups chicken bone broth (or water)
- 1 lb boneless, skinless chicken thighs
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon freshly grated ginger
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 2 green onions, sliced (for garnish)
- Fresh cilantro and cucumber slices (optional)
Instructions
- Place your Jasmine rice in the rice cooker pot and rinse it under cold water at least three times. Rub the grains gently with your hands to remove excess starch. Drain the water thoroughly until it runs clear. This step is essential to ensure your rice is fluffy and not sticky or gummy.
- Pat the chicken thighs dry with a paper towel. In a small bowl, mix the soy sauce, sesame oil, grated ginger, minced garlic, salt, and white pepper. Rub this mixture all over the chicken thighs, ensuring they are well-coated. Let the chicken marinate for 5 minutes while you prepare the liquid.
- Add the chicken bone broth to the rinsed rice in the cooker pot. Level the rice out so it sits evenly at the bottom. Place the seasoned chicken thighs directly on top of the rice in a single layer. Do not stir the chicken into the rice; let it sit right on the surface so the steam circulates properly.
- Close the lid and set your rice cooker to the standard “White Rice” or “Normal” cycle. If you have a fancy fuzzy-logic cooker, the “Mixed Rice” setting also works beautifully. Walk away and let the machine work its magic. Avoid opening the lid during the cooking process to keep the steam trapped inside.
- Once the timer goes off, do not open the lid immediately. Let the pot sit on the “Keep Warm” setting for another 10 minutes. This allows the moisture to redistribute, making the rice perfectly fluffy. Open the lid, remove the chicken to a cutting board, and slice it into strips. Use a rice paddle to fluff the rice, incorporating all the tasty juices from the bottom.
- Scoop a generous portion of the fragrant rice into bowls and top with the sliced chicken. Garnish with sliced green onions, cilantro, and fresh cucumber. Serve with a side of chili sauce or extra soy sauce if desired.
- Cook Time: 40 minutes