AuthorBiteSizedBring comfort food to the next level with this Chicken Sausage Rice Cooker recipe—a one-pot wonder that’s hearty, flavorful, and ridiculously easy to make. Perfect for busy weeknights or lazy weekends, this dish delivers all the cozy, umami-packed goodness of a slow-cooked meal without the fuss. Everything comes together in your rice cooker, making cleanup a breeze and cooking almost foolproof.
The magic starts with bite-sized pieces of chicken marinated in a savory mix of soy sauce, oyster sauce, sugar, cornstarch, and black pepper. This simple marinade infuses the chicken with rich, umami depth and helps lock in juiciness. After a quick 10–15 minute rest, the chicken is ready to meet its flavorful partners in the pot. Into the rice cooker goes rinsed rice and chicken broth, along with more soy sauce, sesame oil, and oyster sauce—setting the stage for perfectly seasoned grains.
Instead of mixing everything at once, the marinated chicken and sliced Chinese-style sausage are layered neatly on top of the rice. A scatter of garlic and ginger adds aromatic richness as everything steams together in harmony. Let your rice cooker do its thing for about 35–40 minutes. If it switches to “warm” too early (as rice cookers sometimes do), just give it another quick cycle to finish the job.
When it’s done, fluff everything together to release that delicious aroma trapped between layers. The result is tender chicken, slightly crisp sausage, and rice that’s soaked up all those bold flavors. Finish it off with chopped green onions, crunchy fried shallots, and a drizzle of chili oil or sesame oil for extra flair. This Chicken Sausage Rice Cooker dish isn’t just a time-saver—it’s comfort, flavor, and satisfaction all in one bowl.
In a bowl, mix chicken with soy sauce, oyster sauce, sugar, cornstarch, and pepper. Set aside for at least 10–15 minutes.
Add rinsed rice and chicken broth into the rice cooker. Stir in soy sauce, sesame oil, and oyster sauce.
Place marinated chicken evenly on top of the rice. Add the sliced sausage. Scatter garlic and ginger over everything. Start your rice cooker and let it cook thoroughly, about 35–40 minutes, depending on your unit. If your cooker switches to "warm" too early, wait 10 minutes and hit "cook" again for a second cycle.
Once done, gently fluff the rice and mix the layers. Garnish with green onions, fried shallots, and a drizzle of chili oil or sesame oil.
Ingredients
Directions
In a bowl, mix chicken with soy sauce, oyster sauce, sugar, cornstarch, and pepper. Set aside for at least 10–15 minutes.
Add rinsed rice and chicken broth into the rice cooker. Stir in soy sauce, sesame oil, and oyster sauce.
Place marinated chicken evenly on top of the rice. Add the sliced sausage. Scatter garlic and ginger over everything. Start your rice cooker and let it cook thoroughly, about 35–40 minutes, depending on your unit. If your cooker switches to "warm" too early, wait 10 minutes and hit "cook" again for a second cycle.
Once done, gently fluff the rice and mix the layers. Garnish with green onions, fried shallots, and a drizzle of chili oil or sesame oil.
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