Rice Cooker Ginger Chicken and Rice

  • Active:
  • Total Time:
  • Servings: 4


  • 1 large chicken bouillon cube, preferably all-natural
  • 3/4 cup hot water
  • 1 cup jasmine rice
  • 1 1/4 pounds skinless, boneless chicken thighs, cut into 1-inch cubes
  • One 2-inch piece of fresh ginger, peeled and cut into matchsticks
  • 3 packed cups baby spinach
  • 1 cup unsweetened coconut milk
  • Kosher salt

How to make this recipe

  1. In a small bowl, dissolve the bouillon cube in the hot water. In a rice cooker, combine the rice with the chicken and ginger. Arrange the spinach on top. Pour the coconut milk and bouillon broth into the cooker and season lightly with salt. Turn the cooker on; the dish should be done in about 40 minutes (when the cooker turns itself off). Let stand for 5 minutes. Fluff the rice with a fork, spoon into bowls and serve.

Contributed By Photo © Antonis Achilleos Published July 2010

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Aggregate Rating value: 5

Review Count: 2810

Worst Rating: 0

Best Rating: 5

Author Name: GingerCrazy

Review Body: Fantastic! Made this last week and made it again today! the whole family loved it. The only adjustment i made was that I added 1/2 tsp of turmeric into the marination. Thank you so much for such a deliciously healthy easy recipe.

Review Rating: 5

Date Published: 2017-01-10