Do You Know How To Make Chicken Stew Using A Rice Cooker?

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[Recipe] This Rice Cooker Chicken Cabbage Mushroom Stew is very delicious and well-received by my family! The flavours come from the marinated chicken and juices released from the vegetables, without the need to add any water. As no oil is added as well, I recommend to cook this dish with the chicken skin-on.

Check out my recipe -

Ingredients (3 to 4 pax)
400g boneless chicken legs (chopped into chunks)
3 to 4 slices of ginger
2 cloves of garlic (finely minced)
1 tbsp soya sauce
1 heaped tsp of oyster sauce
1 tsp Chinese Cooking Wine
2 tsp honey
1/2 a small cabbage (around 320g)
1/2 a large yellow onion
4 rehydrated dried Chinese mushrooms (cut in halves)
2 to 3 small potatoes (cut into bite sizes)
200g of enoki mushrooms (before removing the stem)

1) Marinate chopped chicken legs with ginger, minced garlic, soya sauce, oyster sauce, Chinese Cooking Wine and honey.

2) Layer the ingredients in the rice cooker, starting with 2/3 portion of cabbage and yellow onion. Refer to the reel for the suggested layering sequence. Cook using the normal “Rice” mode.

3) Halfway through the cooking (around 20 to 25 minutes), open the rice cooker and give the ingredients a quick stir. Cover the lid back after.

4) Continue cooking till the time is up. I used a 1.5 litre rice cooker and the whole cooking duration is around 40 minutes.

5) Mix the ingredients well.

Ready to serve!

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