Clay Pot Chicken Rice (Rice Cooker)

Clay Pot Chicken Rice (Rice Cooker)

Adapted from an internet recipe.
Sounds really good. A basic Cook and Warm rice cooker is perfect for this recipe.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Dish
Cuisine American
Servings 3 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 400 grams chicken breasts, cut into 1 inch cubes, (14 oz)
  • ¼ cup cooking oil
  • 4 cloves garlic, smashed and minced
  • 3 fresh Shiitake mushroom, thin sliced
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ½ teaspoon ground white pepper
  • cups dry rice, washed and drained
  • 1 teaspoon sesame oil

Marinade

  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon dark soy sauce
  • 2 inch piece of ginger, grated

Instructions
 

  • Prepare the marinade and pour over the chicken in a shallow bowl, turn the chicken often and marinate for about 15-20 minutes.
  • With a wok or skillet, heat the oil then cook the garlic and ginger until fragrant then add the mushrooms, chicken and the marinating sauce, salt, sugar, and white pepper. Cook until the chicken is no longer pink on the outside, remember, it will get steamed. Now add the rice into the wok or skillet and stir until the oil is combined throughout the rice.
  • Pour the skillet or wok contents into your rice cooker, add the water as needed by the manufacturer of your rice cooker (normally first knuckle up from your index finger tip). Drizzle in the sesame oil. Set the rice cooker to Cook.
  • When the rice cooker switches to Warm, wait another 15 minutes before opening, then open, fluff with a plastic spoon, serve.

Notes

The chicken, maybe 35 Baht, everything else is very cheap and probably on hand. For 3 servings, this is about 35 cents per serving.
Chinese Steamed Chicken

Chinese Steamed Chicken

This recipe for Chinese Steamed Chicken is from China Sichuan Food.
Sounds very good. If you have a steamer basket for your rice, perfect, use that, or use any steaming method you prefer. On my to cook list for sure.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 2 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 1 half chicken, see Step 1
  • 1 tablespoon fresh ginger, cut into long thin strips
  • 1 tablespoon spring onion, cut in half lengthwise

For Marinating

  • 1 tablespoon light soy sauce
  • 1 teaspoon Chinese cooking wine, or white wine
  • ½ teaspoon salt

For the Dipping Sauce

  • 1 tablespoon oyster sauce
  • 1 tablespoon light soy sauce
  • ¼ cup water
  • 1 clove garlic, smashed and minced
  • 1 tablespoon spring onion, sliced
  • 1 tablespoon sesame oil

Instructions
 

  • For the chicken you can use half a chicken or chickens parts to your liking, I will use legs and thighs when I make this. You would want about 500-750 grams (about 1-1½ lb) of chicken.
  • Clean the chicken and then spread the marinating sauce evenly on both sides. Lay ginger shreds and green onion shreds over to marinate at least 30 minutes.
  • Then place in your steamer. I am going to use my rice cooker steamer tray. If you are using a steamer with wok or pot, steam with high heat for around 20 to 30 minutes until soft (or you can easily insert a chop sticker in). Transfer out and cut into chunks of your favorite size. Sprinkle with spring onion.
  • While the chicken is steaming, prepare the dipping sauce. In a small sauce pan, heat up 1 tablespoon sesame oil and stir fry chopped garlic and spring onion until aromatic. Then add oyster sauce, light soy sauce, and water. Mix well and bring to a boil. Transfer to dipping bowls and cool down a little bit. Serve the chicken with the dipping sauce and rice on the side.

Notes

If using 500 grams of quarters (separated before or after steaming), this would cost 37 Baht. For 2 servings, this is about 54 cents per serving.
Chicken Rice (Rice Cooker)

Chicken Rice

From a recipe on a spice packet.
This is another recipe made from a Lobo brand seasoning packet, but is also includes the soup and dipping sauce. Keep in mind, this is a low cost and no frills meal, this is normally sold at street stalls for 30 Baht/serving. This is not gourmet or anything special to look at.
5 from 1 vote
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Lunch, Main Dish
Cuisine Thai
Servings 2 servings

Equipment

  • Rice Cooker

Ingredients
  

For the Rice & Chicken

  • 250-300 grams chicken breasts, or thighs, 1 large breast, or 2 thighs
  • 200 grams dry white rice, (7 oz)
  • 1 packet Chicken Rice Set, Lobo brand, seasoning sauce pouch

For the Soup

  • 1 pouch soup mix, from the Chicken Rice Set packet
  • cups hot water

For the Dipping Sauce

  • 1 pouch dipping sauce, from the Chicken Rice Set packet

Instructions
 

  • Rinse the chicken breast (skin on) or thighs, 1 breast or about 2 thighs, bone in, skin on is perfect.
  • Rinse the rice and place into your rice cooker pot. Add the correct amount of water you use, then add the seasoning pouch from the Chicken Rice Set packet, mix well, then place the chicken on top.
  • Turn on the rice cooker to Cook and let cook through until it switches to warm.
  • About 15 minutes into cooking for the rice and chicken, prepare the soup. Mix the soup pouch with 1¾ cups hot water.
  • Once the rice cooker switches to Warm, let it stay on warm for 15 minutes, then open the Dipping Sauce pouch and pour into two small serving dishes.
  • Spoon rice onto two dishes, slice the chicken breasts on a cutting board, then pick up the slices at one time and place on or next to the rice, or if using thighs, just place two thighs on or next to the rice, serve with the soup and dipping sauce.

Notes

The seasoning packet set costs 28 Baht. 300 grams of chicken, we'll use breasts, this is about 30 Baht. For 2 servings, this is about 90 cents per serving, good value and you have everything mixed and ready for you.
Ginger Chicken & Rice (Rice Cooker)

Ginger Chicken & Rice (Rice Cooker)

Adapted from an internet recipe.
Sounds excellent, tasty, and easy. On my to cook list.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Lunch, Main Dish
Cuisine Asian
Servings 4 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 1 teaspoon chicken stock powder
  • ¾ cup hot water
  • 1 cup dry rice, rinsed
  • 500 grams chicken thighs, skinless, boneless, cut into 1 inch cubes, (1 lb)
  • 2 inches fresh ginger, peeled and cut into matchsticks
  • 3 cups baby spinach, packed
  • 1 cup coconut milk
  • salt, to taste

Instructions
 

  • In a small bowl, dissolve the bouillon cube in the hot water.
  • In a rice cooker, combine the rice with the chicken and ginger. Arrange the spinach on top. Pour the coconut milk and bouillon broth into the cooker and season lightly with salt.
  • Turn the cooker on; the dish should be done in about 40 minutes (when the cooker turns to warm). Let stand for 5 minutes. Fluff the rice with a fork, spoon into bowls and serve.

Notes

Chicken thighs will cost about 37 Baht/500 grams, and you will bone them and chop. For 4 servings this is about 27 cents per serving.
Spicy Chicken-in-Rice (Rice Cooker)

Spicy Chicken-in-Rice (Rice Cooker)

From a recipe on a spice packet.
This is a recipe from a seasoning packet, Lobo brand. I made this on 1 Oct 2017 and I will state this will be my go to chicken and rice dish, very good flavor, next to no spiciness to it at all.
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Thai
Servings 4 servings

Equipment

  • Rice Cooker

Ingredients
  

For the Chicken and Rice

  • 500 grams chicken legs, or thighs, (1 lb)
  • 1 packet seasoning mix, see Step 1
  • 300 grams dry rice, 1½ cups of dry rice

Mixture used in the Dipping Sauce and Salad

  • 4 tablespoons vinegar
  • 4 tablespoons water
  • 6 tablespoons sugar
  • ½ teaspoon salt

For the Dipping Sauce

  • 3 green Bird's Eye chilies
  • 3 cloves garlic
  • 10 leaves mint
  • 1 bunch fresh coriander leaves
  • 3-4 tablespoons Mixture

For the Cucumber Salad

  • 2 cucumbers, sliced
  • 2 red Bird's Eye chilies, sliced
  • 5 shallots, sliced
  • remaining Mixture

Instructions
 

For the Chicken and Rice

  • This is the brand of seasoning for this chicken, Lobo brand. This packet contains TWO packets inside, for 4 servings, only one packet is used, so for 26 Baht, you can get two 4 serving meals out of it. Great value.
  • Place the chicken in a bowl and add the contents of 1 seasoning packet for 4 servings, use both packets for 8 servings. coat the chicken with the seasoning mix and let sit for 15 minutes.
  • Put the rice in the rice cooker, add the chicken and mix into the rice. Add the appropriate amount of water and switch on the rice cooker to Cook. While it is cooking, prepare the dipping sauce and cucumber salad if desired.

Mixture used in the Dipping Sauce and Salad

  • Add all of the Mixture ingredients to a small pot and bring to a boil and stir well.

For the Dipping Sauce

  • Add the ingredients for the Dipping Sauce to a mortar and grind up with the pestle. Add 3-4 tablespoons of Mixture and stir well, pour this into a small serving bowl.

For the Cucumber Salad

  • Add the Salad ingredients to a bowl and the remaining Mixture and mix well.

To Serve

  • Place rice and a piece of chicken in a bowl with the dipping sauce and cucumber salad on the side. Enjoy.

Notes

The chicken will cost about 35 Baht/500 grams of legs. For 4 servings this is about 26 cents per serving, even less if using quarters.
Boiled Chicken on Rice (Khao Mun Kai) (Rice Cooker)

Boiled Chicken on Rice (Khao Mun Kai) (Rice Cooker)

Adapted from an internet recipe.
Yep, sounds pretty boring, but this is actually quite good. This is one of the first meals I had in Thailand when I visited here my first time in 1986. This is a popular lunch dish served everywhere in Thailand, and it is inexpensive, commonly selling for 30-40 Baht a serving. There is more to this than the name implies.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Lunch, Main Dish
Cuisine Thai
Servings 4 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 4 chicken thighs, large, skin on, bone in, or 4 breasts
  • 3 cups jasmine rice, uncooked
  • ½ teaspoon salt
  • 6 slices ginger, peeled
  • 6 cloves garlic, smashed and minced
  • 2 sprigs fresh cilantro
  • 1 cucumber
  • 7 cups water

For the Sauce

  • 3 tablespoons light soy sauce
  • 1 teaspoon dark soy sauce
  • tablespoons sugar
  • tablespoons vhite vinegar
  • 3 tablespoons ginger, finely minced
  • 2 Bird's Eye Chilis, finely sliced

Instructions
 

  • Rinse the rice as is normally done then add the rice to your rice cooker. Set the rice cooker aside.
  • Trim excess skin from the chicken and cut the trimmings into small pieces. Place the skin trimmings in a nonstick pan on medium heat.
  • Stir often until the oil releases from the skin, cook until the skin is golden brown and crispy. Remove the skin from the pan and discard or as a treat for your dog, leaving the oil created in the pan, and add the garlic.
  • When the garlic is lightly browned, pour the garlic and the oil into the rice cooker. Sprinkle the salt over the rice and add the sliced ginger. We'll get back to the rice cooker in about 20 minutes.
  • In a large pot add 5 cups of water and the chicken thighs, bring to a boil then reduce to a simmer and simmer, while it is simmering, any of the fat from the chicken, spoon that off and put into the rice cooker. Simmer for about 10-20 minutes, continuing to spoon the fat into the rice cooker. You are making broth and flavoring the rice.
  • After about 20 minutes, measure out 3 cups of broth and pour that into the rice cooker, stir the rice well and now you can proceed to cook the rice as usual.
  • Add 2 more cups of water to the pot with the chicken and continue to simmer for about 45 minutes.
  • While the chicken is simmering, time to make the sauce. Place all the sauce ingredients in a bowl and mix thoroughly. Set that aside.
  • Peel the cucumber and cut into ¼ inch thick slices. Chop the cilantro.
  • When the chicken and rice are both done, remove the chicken from the broth and pull out the bone from each thigh. For each serving, scoop some rice on a plate. Take a chicken thigh and slice into about ½ inch thick slices, use the edge of the knife and your hand and pick that up and place on rice. set some cucumber slices on the side of the rice and a small dish of the sauce. Spoon some broth into a bowl and sprinkle some cilantro onto the broth that is the side dish. Enjoy.

Notes

The chicken might cost 60 Baht. For 4 servings, this is about 45 cents per serving.