Soy Sauce Chicken in Rice Cooker

Why you’ll love this recipe

• This is the ultimate “lazy” gourmet meal—one pot, no standing over a stove, and incredibly tender results.
• The chicken thighs “braise” in their own juices and the soy marinade, resulting in a concentrated, rich flavor.
• The rice cooker’s sealed environment locks in moisture, ensuring the chicken is never dry.

Key Ingredients

• Chicken Thighs (Skin-on): The skin protects the meat and releases fat that combines with the soy sauce for a luxurious glaze.
• Scallions & Garlic: Placed at the bottom of the cooker, they act as a “flavor bed” and prevent the chicken from sticking.
• White Pepper: Adds a mild, floral heat that cuts through the saltiness of the soy sauce.

✅Quick Tips: Pour a cup of boiling water over the raw chicken skin before marinating; this “tightens” the skin and helps it absorb the color more evenly.

Key Steps

• #1: Create a bed of garlic and scallions in the rice cooker to infuse the chicken with aromatics from the bottom up.

• #2: Flip the chicken halfway through the cooking cycle to ensure both sides are deeply stained with the soy glaze.

• #3: Shred the chicken once done and drizzle the remaining concentrated sauce over the meat and rice.

5 from 1 vote

Soy Sauce Chicken in Rice Cooker

Soy-marinated chicken is cooked with rice for an easy one-pot dinner. Perfect for busy nights.

Author: Aila Lin Cooking Method: Chicken Courses: Main Dishes Recipe Keys: O One-Pot Meals Q Quick & Easy

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Prep Time 10 mins Cook Time 60 mins Total Time 1 hr 10 mins Servings: 2

Ingredients:

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• 3 large chicken thighs (bone-in/skin-on)
• 3 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tsp white pepper powder
• A small pinch of salt
• 1 tbsp brown sugar
• 1 tbsp olive oil
• 4 ginger slices
• Garlic A handful of garlic and scallions (for the rice cooker base)

Instructions

1. Pour hot water over the chicken thighs to tighten the skin. Pat them very dry, this step is key so the marinade doesn’t get diluted.

2. In a bowl, mix light soy sauce, dark soy sauce, white pepper, salt, brown sugar, olive oil, and ginger slices.
3. Add the chicken and marinate for about 5–10 minutes.
4. Add garlic and scallions to the bottom of the rice cooker.
5. Place the marinated chicken thighs on top, skin-side up.
6. Pour any remaining marinade over the chicken.

7. Cook on regular rice mode. Halfway through cooking, flip the chicken so both sides soak up the sauce evenly.

8. Shred the chickens and serve over a bowl of rice

Keywords: Rice Cooker, Chicken, Easy