Chicken Main Asian

Rice-cooker chicken rice with ginger broth

Name: Rice-cooker chicken rice with ginger broth recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: /asian
Ingredients: 1/2 bunch coriander; 1l chicken stock; 20.00 ml rice wine vinegar; 2 tsp caster sugar; 20g ginger; 2 long green shallots, roughly chopped, plus 1 extra, thinly sliced on the diagonal, to serve; 2 garlic cloves, smashed; 200g jasmine rice; 3 (450g total) chicken thigh fillets; Crispy chilli oil, to drizzle (optional); 1 Lebanese cucumber, sliced

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15m

25m

Rice-cooker chicken rice with ginger broth — Ben Dearnley

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by Lucy Nunes

Delicious Team

Aug 20, 2026

This easy, healthy dinner is comforting and fresh all at the same time. We’ve kept the broth simple, but you could add a pinch of turmeric, star anise or smashed lemongrass, if you like. The options are endless.

You’ll need a rice cooker for this recipe.

Credit: Ben Dearnley

1/2 bunch coriander
4 cups (1L) chicken stock
1 tbs rice wine vinegar
2 tsp caster sugar
4cm piece fresh ginger (20g), smashed
2 long green shallots, roughly chopped, plus 1 extra, thinly sliced on the diagonal, to serve
2 garlic cloves, smashed
1 cup (200g) jasmine rice, rinsed 2-3 times
3 (450g total) chicken thigh fillets
Crispy chilli oil, to drizzle (optional)
1 Lebanese cucumber, sliced

Method

1.

Cut away coriander roots and wash well. Pick coriander sprigs and reserve for garnish. Place coriander roots and stalks in a medium saucepan with the stock, vinegar, sugar, ginger, roughly chopped shallot and garlic. Bring to a simmer over high heat. Place a fine sieve over a heatproof jug and measure out 1¼ cups (310ml) strained stock. Season with ¼ tsp fine salt. Place the rinsed rice in a rice cooker. Arrange chicken on top. Pour over the measured 1¼ cups (310ml) strained stock. Cover and switch to ‘cook’.
2.

Meanwhile, reduce heat to medium-low and simmer remaining stock, uncovered, for 10 minutes. Cover to keep warm.
3.

When rice is cooked and rice cooker setting has switched to ‘warm’, reheat the stock in the pan over high heat until hot, then strain stock, discarding solids.
4.

To serve, divide rice between two shallow bowls. Slice chicken and arrange on top of rice. Pour over strained hot stock. Sprinkle with coriander sprigs and shredded shallot. Serve with a dollop of crispy chilli oil, if using, and sliced cucumber.