Easy Rice Cooker Whole Chicken (Dian Fan Guo Men Ji)
A "lazy" but incredibly delicious way to cook a whole chicken using just a rice cooker. No water is added, resulting in a concentrated, savory soy sauce glaze and fall-off-the-bone tender meat.
Equipment
- 1 Rice Cooker Standard size (5 cup+ capacity)
Ingredients
Main Ingredients
- 1 Whole Chicken Three-yellow chicken, Cornish hen, or small fryer (approx. 2-3 lbs)
- 1 piece Ginger approx. 2-inch piece, sliced
- 1 bunch Scallions (Green Onions) cut into long segments
- 1 head Garlic cloves peeled
Sauce / Marinade
- 5 tbsp Light Soy Sauce
- 1 tbsp Dark Soy Sauce For color
- 1 tbsp Oyster Sauce
- 1 tbsp Sugar White sugar
- 1 tbsp White Pepper Powder
- 5 tbsp Shaoxing Wine Can substitute with Dry Sherry
Instructions
- Prepare the chicken: Clean the chicken and remove giblets. Pat it thoroughly dry with paper towels.
- Prepare aromatics: Peel the garlic cloves, slice the ginger into thick pieces, and cut the scallions into 3-inch segments. Finely chop a small amount of the aromatics if you prefer a smoother sauce, but leaving them large prevents burning.
- Make the marinade: In a bowl, mix the sugar, oyster sauce, light soy sauce, dark soy sauce, and white pepper powder.
- Marinate the chicken: Place the chicken in a large bowl. First, rub the Shaoxing wine all over the chicken. Then, pour the mixed sauce over it. Stuff some ginger and garlic inside the cavity. Rub the sauce over the entire bird. Cover and marinate for at least 40 minutes (or overnight in the fridge for best results). Flip halfway through.
- Prepare the rice cooker: Lay the scallion segments across the bottom of the rice cooker pot to create a bed. This prevents the chicken from burning.
- Cook (First Cycle): Place the chicken on top of the scallions. Pour the remaining marinade sauce over the chicken. Close the lid and press the "Cook" (or Rice) button.
- Flip and Cook (Second Cycle): When the first cycle finishes, carefully flip the chicken over. Press the "Cook" button again.
- Serve: Check that the internal temperature reaches 165°F (74°C). Remove the chicken and strain the juices from the pot to serve as a dipping sauce.
Notes
Cooking Time: Cooking time depends on your specific rice cooker model. Adjust accordingly.
Spice Level: If you prefer a spicy kick, add dried chili peppers or a spoonful of Lao Gan Ma chili crisp to the marinade.
Safety: Ensure chicken is fully cooked. If using a large chicken, you may need to extend the cooking time.
Nutrition Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.