Whole Chicken In Rice Cooker

This simple and tasty whole chicken prepared in a rice cooker uses 1 whole fresh chicken, smashed garlic, soy sauce, cooking wine, sesame oil, and dark soy sauce. The recipe requires approximately 1 hour 40 minutes and serves an estimated 4-6 people. Enjoy your whole chicken with sides like Steamed Vegetables, Cauliflower Rice, or a simple garden salad.

To prepare this rice cooker whole chicken, begin by letting the chicken sit in a marinade of spices and sauces. Next, arrange a banana leaf, garlic, and onions at the bottom of the rice cooker, put in the marinated chicken, and start the cooking cycle.

You can use your rice cooker for a lot of different delicious things, including this whole chicken, black bean soup, and teriyaki shrimp.

Rice Cooker Whole Chicken Ingredients

• 1 whole fresh chicken (1.3 kg)
• 1 tbsp smashed garlic
• 1 tbsp soy sauce
• 1 tbsp cooking wine
• 3/4 tbsp sesame oil
• 2 tbsp dark soy sauce
• 1/2 tbsp pepper powder
• 1/2 tbsp salt
• 1/2 tbsp sugar
• 1 handful garlic (with skin)
• 1 piece banana leaf
• 2 onions (medium size)
• 2 cups of water

How To Make Whole Chicken In Rice Cooker

1. Prep the Chicken: Remove giblets and excess fat from the chicken. Rub the chicken with smashed garlic, soy sauce, cooking wine, sesame oil, dark soy sauce, pepper powder, salt, and sugar. Let it marinate for at least 30 minutes.
2. Prepare Banana Leaf and Garlic: Line the bottom of the rice cooker with the banana leaf. Scatter the handful of garlic (with skin) over the leaf.
3. Onion and Water: Slice the 2 medium-sized onions and spread them over the garlic in the rice cooker. Add the 2 cups of water into the cooker.
4. Place the Chicken: Gently put the marinated chicken into the rice cooker, breast side up. Make sure it sits comfortably over the onion layer.
5. Cook: Close the rice cooker lid and set it to the ‘Cook’ setting. Let it cook until the cooker indicates it’s done or the internal temperature of the chicken reaches 165°F (74°C).

Recipe Tips

1. Marinade Mastery: A good marinade is crucial. The longer the chicken marinates, the more flavorful it will be. Overnight marinating can significantly enhance the taste.
2. Banana Leaf Benefits: The banana leaf not only prevents sticking but also imparts a subtle, sweet flavor. If unavailable, parchment paper is a good alternative.
3. Water Ratio: Be mindful of the water level in the rice cooker. Too much can make the chicken soggy, while too little might burn the bottom.
4. Internal Temperature: Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F (74°C). This guarantees the chicken is fully cooked and safe to eat.
5. Resting Time: Let the chicken rest for 10 minutes after cooking. This allows the juices to redistribute, ensuring a moist and flavorful chicken.
6. Sauce Creativity: Use the cooking juices as a base for a sauce. Simmer it with some cornstarch to thicken, and add herbs for extra flavor.

Recipe Variation

1. Herb-Infused Chicken: Incorporate fresh herbs like rosemary or thyme into the marinade for an aromatic twist.
2. Spicy Kick: Add chili flakes or hot sauce to the marinade for a spicy version.
3. Lemon Zest: Adding lemon zest to the marinade can introduce a fresh, citrusy note, balancing the savory flavors.
4. Vegetable Bed: Place vegetables like carrots and potatoes in the bottom of the rice cooker for a complete meal. They will cook in the chicken juices, absorbing amazing flavors.
5. Low-Sodium Option: Use low-sodium soy sauce and reduce the added salt for a healthier version.
6. Sweet Glaze: Brush the chicken with a honey and soy mixture during the last 10 minutes of cooking for a sweet glaze.

Can I Substitute the Soy Sauce with Another Ingredient?

Yes, you can substitute soy sauce with tamari for a gluten-free option or with coconut aminos for a lower sodium alternative. These substitutes offer a similar umami flavor profile while accommodating dietary preferences or restrictions.

How Can I Enhance the Flavor of the Chicken?

To enhance the flavor, consider injecting the chicken with a mixture of the marinade ingredients before cooking. This technique allows the flavors to penetrate deeper into the chicken, ensuring every bite is flavorful.

Is It Possible to Cook a Frozen Chicken in the Rice Cooker?

It’s not recommended to cook a frozen chicken directly in the rice cooker. For safety and even cooking, it’s best to thoroughly defrost the chicken first. This ensures the chicken cooks evenly and reaches the safe internal temperature.

What To Serve With Whole Chicken

You should pair a whole chicken with side dishes such as steamed vegetables, perfectly cooked rice, or velvety mashed potatoes. This combination will create a satisfying and substantial meal. Alternatively, you can choose a fresh garden salad to balance out the richness of the chicken.

How To Store Whole Chicken

In The Fridge:

You should store your cooked whole chicken in either an airtight container or wrap it tightly in aluminum foil before placing it in the fridge. You can keep it fresh for 3-4 days using this method.

In The Freezer:

To ensure longer storage, you should cut the chicken into smaller portions and put them directly into a zip-lock freezer bag. You should squeeze out any extra air from the container and seal it tightly. Then, freeze it for a maximum of 3 months.

How To Reheat Whole Chicken

Preheat the oven to 350°F, or 175°C, for reheating. After putting the chicken in the oven, cover it with foil to keep it warm. After 20 to 25 minutes, or when the internal temperature reaches 165°F (74°C), remove from the heat. As a result, the chicken will be heated thoroughly without losing any of its natural moisture.

Check out More Rice Cooker Recipes:

• Honey Garlic Chicken In Rice Cooker
• Rice Cooker Taco Soup
• Rice Cooker Marinara Sauce