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–+ servings

Ginger Chicken & Rice (Rice Cooker)

Adapted from an internet recipe.
Sounds excellent, tasty, and easy. On my to cook list.
Print Recipe
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.