Vietnamese🥩 Meat

Whole Soy Sauce Chicken in a Rice Cooker

Name: Whole Soy Sauce Chicken in a Rice Cooker
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: whole chicken; 3 spring onions; 2 oz ginger; 1 onion; 1 tbsp Shaoxing cooking wine; 1 tbsp dark soy sauce; 2 tbsp light soy sauce; 1 tbsp oyster sauce; 1 tbsp brown or white sugar; ½ tsp salt; ½ tsp ground pepper

⏱ 65 min🍽 Serves 4

A simple and convenient whole chicken dish cooked directly in a rice cooker. The marinated chicken is placed in the rice cooker and requires no monitoring. The result is tender, juicy meat with rich flavor, accompanied by melting onions and aromatic ginger.

Adapted from a video by Morgane Recipes

Whole Soy Sauce Chicken in a Rice Cooker 🍗 Juicy & Tender Meat + Bonus: Rice Cooking in a Pot

Watch on YouTube

Ingredients

whole chicken
spring onions3
ginger2 oz
onion1
Shaoxing cooking wine1 tbsp
dark soy sauce1 tbsp
light soy sauce2 tbsp
oyster sauce1 tbsp
brown or white sugar1 tbsp
salt½ tsp
ground pepper

Steps

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1
The day before: Pour boiling water over the chicken to tighten the skin, making it firmer and less likely to tear during cooking.
2
Drain the chicken and prepare the marinade by mixing Shaoxing wine, dark soy sauce, light soy sauce, oyster sauce, sugar, salt, and ground pepper in a small bowl, stirring until the sugar dissolves.
3
Spread the marinade all over the chicken, making sure it is well coated, and place one tablespoon of sauce inside the cavity.
4
Place the chicken in a food-safe bag, pour in the remaining marinade, and seal. Flip the bag a couple of times to distribute the sauce evenly throughout, then refrigerate overnight.
5
The next day: Slice the ginger, prepare the spring onions and onion. Cut the onion into pieces and chop the green parts and tops of the spring onions into chunks.
6
Place the onion, spring onions, and ginger slices in the rice cooker's inner pot. Keep aside a few slices of ginger and some spring onion leaves to stuff into the chicken cavity later.
7
Remove the chicken from the marinade bag and stuff the reserved ginger and spring onion leaves into the cavity, then place the chicken on top of the vegetables in the rice cooker.
8
Pour in all the remaining marinade. No need to add water; the onion juice and marinade are sufficient. Close the lid and cook for about 50 minutes (larger chickens up to 4 lbs may require up to 1 hour).
9
After cooking, unplug the rice cooker and let the chicken rest for 15 minutes without opening the lid, allowing the meat to relax and the juices to redistribute evenly.
10
After resting, remove the chicken and transfer it to a dish. Scoop out the delicious sauce with melting onions and aromatic ginger left at the bottom of the cooker.
11
Drizzle the chicken with the rich cooking sauce and serve it alongside the onions and ginger.

Whole Soy Sauce Chicken in a Rice Cooker

Ingredients

Steps

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