Soy and Ginger Marinated Chicken in Rice Cooker

Name: Soy and Ginger Marinated Chicken in Rice Cooker
Total time: 50 min
Yield: 2
Ingredients: 50 ml soy sauce; 6 cloves garlic, smashed; 4 slices fresh ginger root, coarsely chopped; 1 tsp monosodium glutamate (such as Ac'cent®); 1 tsp salt; 0.5 tsp ground black pepper; 0.5 tsp sesame seed oil; 4 boneless chicken thighs; 1 tbsp cornstarch; 1 cup water

A tasty chicken dish with Asian-inspired flavors, cooked effortlessly in a rice cooker.

Recipe Info

Prep Time

50 min

Difficulty

Easy

Servings

Nutrition

calories206kcal

carbohydrates6g

fat9g

protein24g

sodium2585mg

Dinner Asian Inspired

Ingredients

50 ml soy sauce

6 cloves garlic, smashed

4 slices fresh ginger root, coarsely chopped

1 tsp monosodium glutamate (such as Ac'cent®)

1 tsp salt

0.5 tsp ground black pepper

0.5 tsp sesame seed oil

4 boneless chicken thighs

1 tbsp cornstarch

1 cup water

Directions

In a bowl, whisk together soy sauce, garlic, ginger, monosodium glutamate, salt, pepper, and sesame oil until the salt dissolves. Pour this into a large resealable plastic bag.

Add chicken thighs to the bag, coat them with the marinade, remove any excess air, and seal the bag. Let the chicken marinate in the fridge for an hour.

Remove the thighs from the marinade and shake off the excess. Pour the marinade into a programmable electric rice cooker.

In a small bowl, mix cornstarch with 2 tablespoons of water until smooth. Mix this into the marinade in the rice cooker. Add thighs and enough water to just cover them.

Seal the rice cooker and set it for regular rice according to the manufacturer's instructions. Cook until steam starts coming out of the top, about 20 minutes, then set the timer for an additional 10 minutes. Uncover and stir; set the timer for another 10 minutes.

Switch the rice cooker to its keep-warm setting and let the chicken rest inside for 20 minutes.