This easy one pot Chinese chicken and rice dish is made in a rice cooker! The chicken and rice is cooked at the same time, and the rice soaks up the delicious ginger and garlic juices from the chicken.
To make this easy one pot Chinese chicken and rice, all you gotta do is put all the ingredients in the rice cooker and wait for the magic to happen! I also recommending adding Chinese sausage to this dish to add a sweet and savory taste to the rice.
You will love this easy rice cooker method when you’re feeling a little tired and want to eat something delicious!
What if my chicken doesn’t get cooked through?
Use boneless chicken thighs so the chicken cooks faster and the chicken stays juicy! The steam from the rice cooker is so hot that it will cook the chicken through (think pressure cooker!). You can also cut the chicken in smaller pieces and mix it in the rice prior to cooking. The dish is cooked for 45 minutes, so I wouldn’t worry about it.
If you want to be extra safe, you can measure your chicken with a thermometer and make sure the chicken is at 165 degrees Fahrenheit (74 degrees Celcius).
Interested in more easy Chinese recipes (less than 15 minutes)? Check out my favorites below!
- tomato & egg – classic chinese dish from my dad! goes great over rice and noodles
- shrimp & egg – side dish that is eaten with vegetables with lots of protein and home-y flavor.
- jalapeno and garlic on rice – the most delicious sauce eaten with rice or noodles! I put the sauce over a fried egg and rice!
Important Ingredient – Spicy Bake Mix
I personally love using spicy bake mix to marinate the chicken for an authentic Chinese flavor! The spicy bake mix consists of ginger, onion, salt, and MSG powder. I usually buy this at my local asian grocery store. Sometimes I haven’t been able to buy this at 99 ranch or big retail asian stores. If you cannot find this in your local asian store, you can buy it here on Amazon. I highly recommend this spicy bake mix for your chicken for great flavor!!
INGREDIENTS YOU NEED FOR YOUR EASY ONE POT CHINESE CHICKEN AND RICE:
Equipment:
- Zojirushi rice cooker – this is the rice cooker I use and it works great! I bought it at Costco 8 years ago and it’s still reliable to this day. The rice always comes out delicious! I recommend checking Costco if they have this brand or you can buy it on Amazon.
Chicken marinade:
- 0.6 to 0.75 pounds chicken thigh, cut in 1 inch pieces
- 2 garlic, sliced
- 1 tablespoon ginger, sliced
- 1.5 tablespoon of neutral oil (light olive oil or vegetable oil)
- 1.5 tablespoon water
- 1 tablespoon corn starch – helps makes the chicken texture smooth and juicy!
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ tbs 4 seasons spicy bake mix (mix of ginger, onion, salt, and MSG powder) – see picture above. So fragrant and delicious!
- 1 tbs soy sauce
- ½ tablespoon shaoxing cooking wine (you can use dry sherry as an alternative or omit this ingredient)
Rice cooker:
- 1.5 cups jasmine rice or short grain rice – get high quality rice to make this dish extra delicious
- 1 ¼ cup water
- marinated chicken
- optional (highly recommended): 1 chinese sausage, sliced
garnish:
- 1 green onion, sliced
- sweet soy sauce (optional)
STEPS TO MAKE THE EASY ONE POT CHINESE CHICKEN AND RICE:
Step 1. You can cut the chicken thigh in one inch pieces (or leave them whole and cut them later after cooking!). Sliced 2 garlic cloves and 1 tablespoon ginger.
Step 2. To marinate, add garlic, ginger, 1.5 tablespoon of light olive oil, 1.5 tablespoon water, 1 tablespoon corn starch, 1 teaspoon salt, 1 teaspoon sugar, ½ tablespoon spicy bake mix, 1 tablespoon soy sauce, ½ tablespoon shaoxing cooking wine to the chicken. Mix together and set aside.
Step 3. Wash 1.5 cups jasmine rice 5-7 times until the water runs clear. Washing the starch off the rice helps makes the rice more delicious! Make sure to strain your rice and there is no leftover water. so your water measurement is correct.
Step 4. Next, add 1 & ¼ cup water to the rice. The water should barely cover the surface of the rice. We don’t need to add too much water because the chicken will provide some moisture to the rice and we don’t want soggy rice 😉
Step 5. (optional, but highly recommended!) Slice chinese sausage and add it on top of the rice.
Step 6. Add the marinated chicken (don’t add the liquid marinade to the rice or it will be too soggy) on top of the rice and place the rice in the rice cooker! If you don’t have a rice cooker, see instructions below (and in the notes section) to learn how to make this dish in a pot. Press the ‘cook’ button on the rice cooker.
Step 7. Once your rice is ready and cooked, let it rest in the rice cooker for 15 minutes! I know this is hard but this helps make your rice more fluffy and moist!
Step 8. Garnish the rice with green onions and sweet soy sauce (optional). To serve, mix the rice together and eat the rice while warm. Hope you enjoy!
If you don’t have a rice cooker, here are alternative cooking instructions:
I understand that not everyone has a rice cooker, so some of us might use pots to cook the rice and chicken. If that is you, get your medium sized pot ready. Add the rice and chicken according to the recipe directions. Once your pot is filled with rice, water and chicken (and sliced chinese sausage if you have it!)…follow the instructions below and you can make your chicken rice!
- Heat pot to medium high and cook for 7-9 minutes covered with a lid. The water will start boiling. Make sure to watch over the fire because the water might boil over ◡̈
- After 7-9 minutes, turn heat to low and cook for 10 more minutes covered. Do not open the lid during the entire cooking process.
- Then turn off the heat and do not open the covered pot. Leave for 20-25 minutes covered. After the 20-25 minutes is up, mix the rice together and garnish with green onions. Hope you enjoy.
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One Pot – Chinese Chicken Rice
Equipment
Ingredients
chicken marinade
- 0.6 to 0.75 pound chicken thigh cut in 1 inch pieces
- 2 garlic sliced
- 1 tablespoon ginger sliced
- 1½ tablespoon neutral oil light olive oil or avocado oil
- 1½ tablespoon water
- 1 tablespoon corn starch
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ tablespoon 4 season spicy bake mix if you don't have, sub with ½ tbs chicken bouillon
- 1 tablespoon soy sauce
- ½ tablespoon shaoxing cooking wine you can use dry sherry as an alternative or omit this ingredient
rice cooker
- 1½ cups jasmine rice or short grain rice – get high quality rice to make this dish extra delicious
- 1¼ cup water
- marinated chicken
- 1 sliced chinese sausage optional but highly recommended!
garnish
- 1 green onion sliced
- sweet soy sauce optional
Instructions
- You can cut the chicken thigh in one inch pieces (or leave them whole and cut them later after cooking!). Sliced 2 garlic cloves and 1 tablespoon ginger.0.6 to 0.75 pound chicken thigh, 2 garlic
- To marinate, add garlic, ginger, 1.5 tablespoon of light olive oil, 1.5 tablespoon water, 1 tablespoon corn starch, 1 teaspoon salt, 1 teaspoon sugar, ½ tablespoon spicy bake mix, 1 tablespoon soy sauce, ½ tablespoon shaoxing cooking wine to the chicken. Mix together and set aside.0.6 to 0.75 pound chicken thigh, 2 garlic, 1 tablespoon ginger, 1½ tablespoon neutral oil, 1½ tablespoon water, 1 tablespoon corn starch, 1 teaspoon salt, 1 teaspoon sugar, ½ tablespoon 4 season spicy bake mix, 1 tablespoon soy sauce, ½ tablespoon shaoxing cooking wine
- Wash 1.5 cups jasmine rice 5-7 times until the water runs clear. Washing the starch off the rice helps makes the rice more delicious! Make sure to strain your rice and there is no leftover water. so your water measurement is correct.1½ cups jasmine rice or short grain rice – get high quality rice to make this dish extra delicious, 1¼ cup water
- Next, add 1 & ¼ cup water to the rice. The water should barely cover the surface of the rice. We don’t need to add too much water because the chicken will provide some moisture to the rice and we don’t want soggy rice 😉1 sliced chinese sausage
- (optional, but highly recommended!) Slice chinese sausage and add it on top of the rice.
- Add the marinated chicken (don't add the liquid marinade to the rice or it will be too soggy) on top of the rice and place the rice in the rice cooker! If you don't have a rice cooker, see instructions below (and in the notes section) to learn how to make this dish in a pot. Press the 'cook' button on the rice cooker.
- Once your rice is ready and cooked, let it rest in the rice cooker for 15 minutes! I know this is hard but this helps make your rice more fluffy and moist!marinated chicken
- Garnish the rice with green onions and sweet soy sauce (optional). To serve, mix the rice together and eat the rice while warm. Hope you enjoy!1 green onion, sweet soy sauce
Video
@cookwithdana A good rice cooker always saves the day 🍚 #easyrecipes #chinesefood
♬ 人生のメリーゴーランド（ハウルの動く城） – Kazumi Tateishi Trio
Notes
- Heat pot to medium high and cook for 7-9 minutes covered with a lid. The water will start boiling. Make sure to watch over the fire because the water might boil over ◡̈
- After 7-9 minutes, turn heat to low and cook for 10 more minutes covered. Do not open the lid during the entire cooking process.
- Then turn off the heat and do not open the covered pot. Leave for 20-25 minutes covered. After the 20-25 minutes is up, mix the rice together and garnish with green onions. Hope you enjoy.
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Bonfei says
Really want to try this recipe. You listed out tablespoon and teaspoon in ingredients. However some are listed as tbs..Not sure if that stands for tablespoon or teaspoon?
Cook With Dana says
Hello! Sorry for the confusion. Tbs is tablespoon and tps is teaspoon ◡̈ I will make the changes to the post so its easier to read! Thank you.
Bonfei says
Thank you. I love my rice cooker and any easy one pot dishes. Will be trying some of your recipes soon.
Bonfei says
Hi Dana. I followed the recipe exactly and my rice is not fully cooked. Don’t kenos why? I used measuring cup for the rice and water quantity vs the cup that came with the rice cooker. What did I do wrong?
Cook With Dana says
Hi ◡̈ So sorry to hear about that. It might not be your fault at all. I think some rice cookers don’t work for this recipe, unfortunately. I recommend to make this in a clay pot or regular pot. Or you can cook the rice regularly and steam the chicken separately. When the rice is done, add the steamed chicken on top.
May says
Fantastic! The chicken was succulent and silky from the marinade. I marinated the mushroom with the chicken and it was sooo good!!
Cook With Dana says
Thank you so much May for trying the recipe!!
Andrea says
This sounds so delicious! I usually cook my rice in my pressure cooker on high. I wonder if I could cook this recipe in the pressure cooker the same way I make rice
Cook With Dana says
Hi Andrea, I’ve never used a pressure cooker to cook rice. But if you use it often to cook rice, I don’t see why not 😉 Please try and let me know if it works.
Monica says
I would love to try this recipe. Will this work in an instantpot?
Cook With Dana says
Hey Monica, it should, yes! Just cook rice normally and the chicken and chinese sausage will be cooked with it. Just make sure you leave the rice (without opening) in the pot 15 mins or longer so the steam cooks the rice a little longer ◡̈
Jessica Fassler says
Hi! If I want to increase this recipe for 4, would I double everything?
Cook With Dana says
Hi Jessica, You can double the recipe but keep in mind that you might need to cook it longer. Sometimes I noticed that if I add too much chicken, my rice doesn’t completely cook through. In this case, I would have to press the ‘cook’ button again. If you double it, you may need to increase the cooking time (by pushing button again).
Chey says
I made this in the instant pot and it turned out great! I used short grain brown rice instead of white rice. I set the instant pot on manual, high pressure, for 22 minutes.
Cook With Dana says
Thank you so much for your comment! Super helpful tip with the instant pot ◡̈
Stacey says
I made this in my rice cooker (zojirushi) on the white rice setting and it came out great. The flavor was great but possibly since I used double the sausage.
Cook With Dana says
So happy to hear you liked it Stacey!!
Steven says
Just WOW. Everything about this dish screams home. Best of all, my little one approves!
Cook With Dana says
Ah! Thanks so much Steven for trying out the recipe ◡̈
Diana says
This recipe is so delicious!! We end up doubling or tripling the recipe since we get 1-2 lbs of chicken at a time and it is so easy. The marinating process takes about 10-15 minutes, we leave it in the fridge to marinate for a few hours and then get cooking in the evening. The flavors pack so much punch —we are now obsessed with this baking spice mix! It’s simple, easy to follow and execute with the rice cooker, and so delicious. When we did it the first time around it was a tad bit saltier for our taste so this time we just cut down the salt and added in more sugar so we’ll see how it turns out. Thank you Dana for the recipe, it’s tasty and so simple in all aspects!
Cook With Dana says
Ah yes, so happy you loved it Diana! I’m also obsessed with the baking spice mix, it’s so flavorful!
Molly Fitzgerald says
My second time making this in 2 weeks. I’m in love. Thank you!
Max says
10/10. Made this with the Ninja Foodi pressure cooker. 10 minutes with natural release then let it sit for 15 minutes. In my opinion the chinese sausage was crucial. The sweet flavor from it took the flavors to the next level. I did not have the spice mix so made my own using the ingredients from it and it still turned out great. Thanks for a quick and simple recipe, definitely making this one again!
Cook With Dana says
Thank you so much Max for the review ◡̈ I’m happy that you enjoyed it!
Christina W says
Easy to prepare with few ingredients needed. It turns out super flavorful and tasty! This will become one of my default dinner when I run out of ideas! 🙂
Jack Cook says
Hey just tried this recipe for the second time and It didn’t come out right. The first time a made it I used the 1X version and it was pretty good. This time I decided toy use the 2X to help with meal pet and the rice was super hard and crunchy. Idk what happened but I followed the directions exactly except for the water I used 2 cups instead of 2.5 because it seemed like too much. Im not sure the measurements for the marinade are correct either because it seemed a little salty. Am I supposed use the measurements on the rice cooker pot? because it has a measurement right on the bowl itself.
Cook With Dana says
Hi Jack, I’m sorry it didn’t work well from your side. I think it depends on the rice cooker you are using as some rice cookers may not be compatible with the 2X serving size. I’ve read some previous comments that it worked well on an instant pot when you double the portions. I think for your situation, I recommend to stick with the 1X version and follow the recipe exactly (if it’s salty from your side, use less spicy bake mix, soy sauce or salt). -Dana