Steamed chicken and rice
This is a staple in our home, because they both cook together in our rice cooker, leaving me free to prep and cook a veggie. The chicken is also good with this scallion-ginger sauce.
Ours is an old 20-cup Tatung (TAC-10GS) with a stainless steel inner pot and a matching upper pot for steaming.
However, if you don’t have one like this, it seems easier to get a rice cooker with a steamer extension that goes on top, or an Instant Pot with a similar accessory (preferred, so you have fewer appliances).
The quantities listed in the recipe below are based on the size of our rice cooker, and the fact that we use the leftovers to make fried rice or chicken salad. Feel free to adjust your situation.
Steamed Chicken and Rice
Equipment
- Large rice cooker with steamer extension to put on top
Ingredients
- 3 cups jasmine rice
- 5 cups water (adjust to taste)
- 3 lbs chicken drumsticks
- garlic powder
- ginger powder
- salt
Instructions
- Add 2 cups water (preferably distilled) to the rice cooker if needed.
- Wash rice in rice pot, draining well, and add water.
- Turn on rice cooker, so it can start warming up the water
- Spread out chicken in upper pot / steamer.
- Sprinkle garlic, ginger and salt to taste.
- Place upper pot on top of the rice pot, and cover.
- After cooking, transfer the chicken broth to a different container for later use.