Rice Cooker Chicken

Rice cooker can be used not only for cooking rice, but also can be used for cooking chicken, soup, Chinese Pot Stickers, even sponge cakes. It takes less cooking time than slow cooker, and keep the dish warm until serve. The trick for making this chicken is not to add any water...so easy!

Simple ingredients:

• 1 lb. chicken thigh (breast or wings), cut into strips
• 2 Tbsp. dark soy sauce
• 2 Tbsp. Sugar
• 1 tsp. salt
• 2 green onion, cut into 1-inch pieces(or 1 yellow onion, sliced)
• 8 thin slices fresh ginger
• 1 Tbsp. cooking oil
• Optional: 1 box of Chinese companion steam powder (can be purchased in Chinese grocery stores). They are seasoned crushed rice and will give the chicken extra flavor and texture.

Easy to make:

1. Combine chicken pieces, soy sauce, sugar and salt in a Ziploc bag or container. Marinate for at least 30 minutes in the refrigerator or overnight. (optional: mix in the steam powder before cooking).
2. Spread cooking oil over the bottom of the rice cooker. Lay the onion and ginger over the oil, then, add chicken on the top.
3. Press down the "cook" button on the rice cooker and cook until the button pop up to warm. Turn the chicken, press down the "cook" button again to cook. Repeat 4-5 times until chicken is fully cooked(depending on the size of your rice cooker and amount of chicken).
4. Keep warm in the rice cooker until serve. Serve with steamed rice.

Note: you may choose any your favorite marinate sauces, such as BBQ, lemon pepper, spicy, teriyaki, sweet & sour, etc.