Vietnamese Roasted Chicken Rice in a Rice Cooker

Steps

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1. 1
   In a large mixing bowl, combine soy sauce, sugar, stock powder, minced garlic, salt, five-spice powder, turmeric powder, oyster sauce, and oil. Stir well until the seasonings dissolve.
   ▶ ≈0:36
2. 2
   Add chicken leg quarters to the marinade and mix thoroughly to coat well. Cover and refrigerate for about 1 hour or preferably overnight.
   ▶ ≈0:57
3. 3
   Heat oil in a pan and pan-fry the marinated chicken over high heat until the skin is crispy and golden.
   ▶ ≈1:12
4. 4
   Rinse the rice several times and transfer to the rice cooker. Add fried garlic, stock powder, salt, and pepper to taste. Pour in water until it just covers the rice.
   ▶ ≈1:22
5. 5
   Place the seared chicken on top of the rice and press cook on normal setting.
   ▶ ≈1:34
6. 6
   Once the rice cooker finishes cooking, transfer to a plate and serve with lettuce, tomato slices, and cucumber slices.
   ▶ ≈1:40