Put a Whole Chicken In The Rice Cooker Without Water or Oil, The Taste Is BETTER Than In Restaurants!

Put a Whole Chicken In The Rice Cooker Without Water or Oil, The Taste Is BETTER Than In Restaurants!
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Have you ever dreamt of restaurant-quality, melt-in-your-mouth chicken cooked to perfection right in your own kitchen? And what if I told you it required minimal effort, zero fancy equipment, and not a single drop of water or oil?

That’s right, folks. Welcome to the world of rice cooker chicken magic, where succulent, juicy poultry emerges from your trusty appliance with skin so beautifully crisped and meat so incredibly tender, it’ll rival (and dare I say, surpass!) anything you’ve ever tasted before.

This method isn’t just about convenience (though let’s be honest, who doesn’t love a one-pot wonder?). It’s about unlocking the undiscovered potential of your chicken. By harnessing its own natural juices and aromatics, we create a flavor explosion that leaves traditional roasting and brining in the dust.

Intrigued? Keep reading, my fellow chicken enthusiasts, because I’m about to share the secrets to this culinary game-changer. Prepare to ditch the takeout menus and impress your family and friends with a dish so good, they’ll be begging for the recipe (which I’ll graciously provide, of course!).


  • 1 whole chicken (around 2-3 lbs)
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon cooking wine
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper
  • 2 spring onions
  • 1 knob of ginger, sliced
  • 1 onion, halved and shredded


  1. Clean the chicken: Rinse the chicken thoroughly and remove any excess fat or skin. Using salt as a natural disinfectant, scrub the entire chicken, paying special attention to the skin. Rinse again and pat dry.
  2. Trim and pierce: Trim the nails and tail of the chicken. Use a toothpick to pierce holes all over the skin, allowing the flavors to penetrate deeper.
  3. Prepare the sauce: Combine the light soy sauce, dark soy sauce, cooking wine, oyster sauce, sugar, and black pepper in a bowl. Mix well.
  4. Flavor the chicken: Knot the spring onions and rub them inside and outside the chicken cavity to remove any fishy smell. Stuff the cavity with the spring onions and sliced ginger. Pour the sauce over the chicken and massage it in, ensuring even distribution.
  5. Marinate: Cover the chicken with plastic wrap and marinate for at least 30 minutes, or longer for even deeper flavor.
  6. Prepare the rice cooker: Place the ginger slices and shredded onion at the bottom of the rice cooker. Do not add any water or oil.
  7. Cook the chicken: Transfer the marinated chicken to the rice cooker, along with any remaining sauce. Cook on the “steam” function for 30 minutes.
  8. Check for doneness: After 30 minutes, use chopsticks to pierce the thickest part of the thigh. If the juices run clear and the meat pulls away easily, the chicken is cooked. If not, cook for an additional 5-10 minutes.
  9. Rest and serve: Let the chicken rest for 5-10 minutes before carving. Garnish with fresh herbs and enjoy with the delicious juices from the bottom of the rice cooker.


  • Use a high-quality chicken for the best flavor.
  • You can adjust the amount of soy sauce and spices to your liking.
  • If your rice cooker doesn’t have a “steam” function, you can use the “cook” function on low heat.
  • Serve the chicken with rice, noodles, or vegetables for a complete meal.

This recipe is a surefire way to impress your family and friends with your culinary skills. So ditch the ordinary and give this amazing rice cooker chicken a try! You won’t be disappointed.

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About the Author: Jenny Kristy

Spice Seeker, Recipe Weaver, Nomad Chef |With a passport bursting with stamps and a pantry overflowing with global spices, Jenny Kristy isn't just a cook, she's a culinary nomad. Her travels fuel her passion, transforming exotic flavors into recipes that tantalize and transport. She weaves magic in her kitchen, sharing her adventures through meals that whisper of Marrakesh markets and Tuscan trattorias. From teaching sushi to whipping up Moroccan masterpieces, Jenny ignites wanderlust and connects cultures, one delicious bite at a time.

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