Rice Cooker Chicken Rice

• servings: 1
• active time: 5 minutes
• total time: 30 minutes

Ingredients

½ cup (90g) jasmine rice

½ cup (120ml) chicken bone broth or chicken stock

1 chicken thigh (skin on or off, as preferred)

2 spring onions – whites cut into 2cm (¾ inch) batons, greens finely sliced

thumb-sized piece of ginger, peeled and sliced

2 garlic cloves, sliced

pinch of salt

small pinch of Yum Yum seasoning

1 tsp sesame oil

chilli crisp, to finish

green oil (spring onion-ginger hot oil), optional

Directions

Add the rice to your rice cooker bowl and rinse under cold water two or three times, draining off the water at the end.

Pour in the chicken bone broth or stock, swirling to ensure all the rice is evenly covered.

Add the spring onion whites, sliced ginger, sliced garlic, salt, and Yum Yum seasoning.

Rub the chicken thigh all over with sesame oil and place it on top of the rice.

Start your rice cooker and run it through one full cycle.

Once finished, open the cooker and let the rice sit for a few minutes to steam off.

While waiting, finely slice the green part of the spring onions.

Remove the chicken, then fluff the rice with a fork.

Slice the chicken (removing the bone if necessary) and place it on top of the rice.

Garnish with the sliced spring onion greens and a drizzle of chilli crisp.

Serve and enjoy!