I really love a recipe that doesn’t require me to stand in the kitchen looking after it. Even better when it tastes like something you’d get at a hawker centre — just healthier, and way more convenient.

This rice cooker chicken rice is exactly that. It’s my go-to for solo lunches, and honestly? I could eat this for days. It’s hard to get tired of chicken rice, I’m sure this is something many of us can relate to!

Why You’ll Love This Recipe

High protein, low effort: You get 60g of protein with no pans or meal-prep stress.
A hawker substitute: Definitely hits the spot even with healthier tweaks
Minimal cleanup: It’s all done in one rice cooker (yes, even the aromatics get sautéed in there).
Balanced: Protein, carbs & fiber all in one rice cooker

Prep Time: 10 minutes

Cook Time: 30 - 35 minutes (depends on your rice cooker)

Serves: 1

Ingredients

🍚 For the Rice Base:

1/3 cup white rice, rinsed
90ml (1/3 cup) water (slightly lesser is fine too)
1 small knob of ginger, sliced
2-3 garlic cloves, smashed
White part of 1–2 spring onions, roughly chopped
Pinch of salt
1 tsp neutral oil (e.g. canola, sunflower or avocado)

🍗 For the Chicken Marinade:

1 chicken breast/boneless thigh (about 200g)
1 tbsp sesame oil
1/2 tsp salt
1/2 tsp sugar

🌶️ For the Homemade Chilli:

2 large red chillies, roughly chopped
1 - 2 small red chillies
Juice of 4 limes
2 garlic cloves
1–2 tbsp water (adjust for consistency)
1/2 – 1 tbsp light soy sauce (to taste)
Salt and sugar, to taste

Method

Marinate the chicken.
Combine chicken breast/thigh with sesame oil, salt, and sugar. Set it aside while you prepare the rice base.
Sauté the aromatics.
Prep the ingredients – ginger, garlic, spring onions & washed rice. Turn your rice cooker to “Cook” mode (or a similar setting that heats the pot). Add neutral oil, then toss in the garlic, ginger, and spring onion whites. Let them sizzle until fragrant — about 3–5 minutes.
Rice cooker ➡️ Link
Add rice and water.
Add rinsed rice and give it a gentle sauté to mix with the aromatics. Level out the rice evenly in the pot.
Add the marinated chicken.
Place the chicken right on top of the rice. Pour water gently and close the lid and let it cook as per your rice cooker’s regular white rice setting. (Note: The chicken releases moisture too, so adding lesser water than you feel is key)
Make the chilli.
While everything’s cooking, blend or pound the chilli ingredients: red chillies, garlic, lime juice, water, light soy sauce, salt, and sugar. Taste and adjust — some like it tangier, others like it saltier or sweeter. I like storing mine in a jar and immediately cooling it in the fridge.
Blender I used ➡️ Link

10 minutes before the rice cooker is done,
Add washed leafy greens to let it steam.
Serve and enjoy.
Once the rice cooker is done, turn off rice cooker & open the lid to let the rice sit for a few minutes. Thereafter, fluff the rice and slice the chicken if needed. Serve hot with your homemade chilli & dark soy sauce on the side. Enjoy!~

MORE TIPS⭐️

Chicken should be steamed by 20-25 minutes. If you absolutely hate overcooked chicken, you can pick the chicken out of the rice cooker before the rice cooker is done. I personally don’t mind so I leave it in the entire time.
Choose a vegetable that cooks fast like shanghai greens. If you pick something that has a thicker stem like kai lan or broccoli, you can add into the rice cooker earlier.

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Storage & FAQ

Q1 Can I cook this in a multi-cooker (e.g. Instant Pot)?
Yes, use the “Sauté” function for aromatics, then “Rice” or “Manual” for pressure cooking. Cooking time may need adjustment, but I have not tried so I can’t give any guidelines on this.

Q2 Can I meal prep this?
Yes. You can pre-marinate chicken and keep aromatics chopped in a container. Cook everything fresh in the rice cooker when ready.

Q3 How long can I store the fresh made chilli in the fridge?

It stays good for a long time, but the recipe makes about 2 - 3 servings only. There will be separation when kept in the fridge, but it mixes well again after some mixing.