Recipe: Easy One-Pot Chicken Rice

This is something we often cook when we're feeling lazy or have had a busy day, but still want a healthy, nutritious meal. One pot dishes are great as it means that you just put all your ingredients in one pot, sit back and relax, and best of all, there is less washing up to do too! One of our favorite one-pot dishes is chicken rice.

An easy delicious dish :)

For this dish, you can use any parts of the chicken as you please. This time, we have used a mix of chicken maryland and chicken breast for aesthetic purposes, usually we would go for drumstick or chicken breast. It is best to marinate the chicken overnight, so that it is more flavorful. Ginger is also added  to the pot for a little extra flavour, and is good for "reducing wind" in the body, according to the Chinese. I also add some butter to the rice to give it a little bit of richness and also to make it more fragrant.

You can cook this either in the rice cooker or in a non-stick saucepan/pot over the hob. Place the chicken, rice, mushrooms and other ingredients in the pot and press GO. In about 15-20 minutes, lunch/dinner is ready!

Simply garnish with some lettuce and sliced cucumbers (see, you get your greens too and you don't need to cook it!) and serve with some soy sauce with chillies/garlic. If you find that you have a little more time and want to serve a soup with your chicken rice, then try this very easy miso soup recipe which you can make while waiting for the rice to cook.

A healthy and well-balanced meal! 

One-pot rice cooker chicken rice
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 15-20 minutes
Serves 3-4

Ingredients
2 cup rice, washed
550ml water

2 chicken maryland
1 piece chicken breast (200g)
2-3 tbsp light soy sauce
1 tbsp ginger wine
1 tsp sesame oil

1 inch old ginger, sliced thinly
10 mushrooms, rehydrated and stalks removed
50-75g butter
1 tsp chicken stock granules

Cucumber slices, to garnish
Lettuce, to garnish

For dipping sauce
Soy sauce
4 cloves garlic, finely chopped
Cili padi (bird's eye chilli) (optional)


1. Place soy sauce, ginger wine, and sesame oil in a bowl and mix. Pour over the chicken maryland and chicken breast in a tupperware and leave to marinade overnight.

2. Mix the water with the chicken stock granules. Place rice, chicken (along with the marinade sauce), mushroom, ginger and water in a rice cooker. Dot the butter all over, and then cook for for 15-20 minutes or until ready. If using non-stick pot, after placing all ingredients in the pot bring the water to the boil over medium high heat. Once boiling, lower to low heat and cook until the rice is fluffy and cooked. This will also take about 20 minutes in total. Once cooked, leave  for 5 minutes with the cover on.

3. To make the dipping sauce, simply combine the soy sauce with garlic and chillies.

4. Serve the chicken rice on a plate with the cucumber slices and lettuce, with the dipping sauce at the side.

Note: The ginger is meant to flavour the dish, you can discard it once cooking is done. Also, the water needed to cook is dependent on the rice grains that are used. Use a little more water than you would usually do to cook that particular rice, since you are adding chicken to it.

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*I am submitting this to Little Thumb's Up "Ginger" event hosted by my friend Alvin @ Chef and Sommelier.