Steaming Frozen Chicken In A Rice Cooker: Is It Possible?

Cooking frozen chicken in a rice cooker is a convenient and easy way to prepare a healthy meal. While it is possible to cook frozen chicken in a rice cooker, it is important to note that the chicken must be properly defrosted beforehand. This can be done by leaving it in the refrigerator overnight, running it under cold water, or using a microwave. The type of cooker will determine the cooking time, with pressure cookers taking only a few minutes and slow cookers taking hours.

Rice cookers use low heat and steam to cook rice, and this method can also be used to cook chicken. The chicken can be placed on a rack or steamer basket inside the rice cooker, or directly into the pot with water to create steam. The cooking time will depend on the size and thickness of the chicken pieces, with boneless, skinless chicken breasts taking around 15-20 minutes, and larger cuts or bone-in chicken requiring more time.

Steaming chicken in a rice cooker is a healthy and convenient way to retain moisture and flavor, and it also allows for the addition of vegetables or herbs to infuse extra flavor.

Defrosting frozen chicken

Defrosting Chicken in the Fridge

The safest way to defrost chicken is to leave it in the refrigerator overnight. This method allows the chicken to thaw slowly, typically requiring at least 24 hours. Place the chicken in a rimmed container or bowl at the bottom of your fridge to minimize any drips onto other food. While this method requires advance planning, it results in evenly thawed chicken that is ready for cooking.

Defrosting Chicken with Cold Water

If you're short on time, you can defrost chicken using cold water. Submerge the frozen chicken (while still in its packaging) in a bowl of cold potable water. Change the water every 30 minutes to prevent it from getting too warm. You can also use a gentle stream of cold running water to speed up the defrosting process, but this may waste a significant amount of water.

Defrosting Chicken in the Microwave

The microwave is the quickest way to defrost chicken, but it may affect the texture and quality of the meat. Place the frozen chicken in a microwave-safe container and use the defrost function. Cook the chicken immediately after thawing, as microwaving can create hot spots where bacteria thrive.

Defrosting Chicken with a Defrosting Tray

Using a defrosting tray is another option for quickly thawing chicken. These trays are made of metal that conducts room-temperature air onto the frozen chicken. While this method can cut down on defrosting time, it may not result in significant time savings compared to other methods.

Additional Tips

• Do not thaw chicken on the kitchen counter, as bacteria thrive at room temperature.
• Avoid rinsing chicken under running water, as this can spread bacteria around your kitchen.
• Once defrosted, chicken can be stored in the refrigerator for up to 2 days.
• It is possible to cook chicken directly from frozen, but this may require longer cooking times.

Steaming chicken in a rice cooker

Preparing the Chicken:

Start by cleaning and preparing the chicken. If you are using chicken pieces, ensure they are bone-in for better flavour. If you are using a whole chicken, remove the giblets and excess fat. You can also pound the chicken to an even thickness to ensure even cooking. It is important to note that bone-in chicken and whole chicken will take longer to cook than thinly sliced chicken fillets.

Seasoning the Chicken:

This is your opportunity to get creative with flavours! Massage your chosen seasonings into the chicken to ensure even distribution. You can use a mix of garlic powder, paprika, salt, pepper, or any other herbs and spices you prefer. If you have time, you can also brine or marinate the chicken in your favourite sauce or seasonings to add extra flavour.

Setting Up the Rice Cooker:

Place a rack or steamer basket inside your rice cooker, and add enough water to create steam. A general guideline is to use 1 cup of water per 2 pounds of chicken. If your rice cooker did not come with a rack, you can improvise with balled-up tin foil and a small plate.

Cooking the Chicken:

Place the seasoned chicken onto the rack or directly into the cooker pot. Close the lid and set the rice cooker to the steam or cook function. The cooking time will vary depending on the size and type of chicken. For chicken pieces, steam for about 20-30 minutes. For a whole chicken, cook for approximately 60-90 minutes.

Checking Doneness:

Once the chicken is cooked, carefully remove it from the rice cooker. Use a meat thermometer to ensure it has reached an internal temperature of 165°F (74°C) for safe consumption. The chicken should be white and opaque throughout, with no pink or raw parts remaining.

Serving the Chicken:

Allow the chicken to rest for a few minutes before serving to let the juices redistribute, resulting in more tender and flavourful meat. You can enjoy the steamed chicken as is or incorporate it into various dishes such as salads, sandwiches, wraps, stir-fries, or soups. For crispy skin, transfer the steamed chicken to a baking sheet and broil it in the oven until the skin turns golden brown.

Tips for Perfectly Steamed Chicken:

• Season the chicken generously as the flavours will penetrate the meat during steaming.
• You can use the leftover water from steaming to make soup or gravy.
• Always consult the user manual of your rice cooker for specific instructions and guidelines.

Chicken cooking times

It is important to note that frozen chicken must be defrosted before placing it in the rice cooker. This can be done by leaving the chicken in the refrigerator overnight, running it under cold water, or using a microwave.

The cooking time for chicken in a rice cooker varies depending on the specific model and the size of the chicken pieces. On average, it takes around 20-30 minutes to cook chicken in a rice cooker. It is recommended to check the doneness of the chicken by ensuring it reaches an internal temperature of 165°F (74°C).

• Lemon Herb Chicken: 25-30 minutes for boneless, skinless chicken breasts.
• Teriyaki Chicken: 20-25 minutes for boneless, skinless chicken thighs.
• Chinese Chicken and Rice: 45 minutes for boneless chicken thighs cut into 1-inch pieces.
• Hainanese Chicken Rice: 20 minutes for steamed chicken.
• Chicken Congee: 10 minutes for frozen chicken breasts.
• Chicken and Rice: 10 minutes for frozen chicken breasts with a 5-minute natural pressure release.
• Chicken and Brown Rice: 15 minutes for frozen chicken breasts.
• Chicken and White Rice: 10 minutes for fresh chicken breasts.

Chicken preparation

Firstly, it is important to note that you must defrost frozen chicken before placing it in the rice cooker. This can be done by leaving the chicken in the refrigerator overnight or running it under cold water, ensuring you rotate it every few minutes to maintain a safe temperature.

Once defrosted, clean and prepare the chicken by removing any bloody bits, which can leave an unpleasant taste. Rub each piece with salt to season and help remove the sticky membranes. Rinse and drain the chicken.

If your chicken is bone-in, you can lightly score the meat to ensure it cooks faster and more evenly. For boneless chicken, pound the meat to an even thickness.

If you have time, marinate the chicken in your chosen sauce or seasoning. This can be done for a minimum of 30 minutes or overnight for maximum flavour.

Now, you are ready to cook your chicken in the rice cooker. Place the chicken on a rack or steamer basket inside the cooker. If your rice cooker does not have a rack, you can use balled-up tin foil and a small plate to create a makeshift rack.

Add two to two-and-a-half cups of water to the rice cooker, ensuring the water level is below the rack. You can also add your chosen seasoning to the water, such as salt, garlic, or other herbs and spices.

Place the lid on the rice cooker and turn it on. The cooking time will depend on the size and thickness of your chicken pieces. As a general guideline, chicken pieces will take approximately 20-30 minutes to cook, while a whole chicken will take 60-90 minutes.

Always use a meat thermometer to check that the chicken is fully cooked before serving. The internal temperature should reach 165°F (74°C) for safe consumption.

For an extra crispy skin, transfer the steamed chicken to a baking sheet and broil it in the oven for a few minutes until the skin turns golden brown.

Chicken rice meals

Chicken and rice is a simple, tasty, and healthy meal that can be cooked with minimal effort. The process is even easier if you have a rice cooker, as you can cook the chicken and rice together in one appliance.

Defrosting the Chicken

Firstly, if your chicken is frozen, it must be defrosted before cooking. You can do this by leaving it in the refrigerator overnight or running it under cold water, rotating it every few minutes to keep it at a safe temperature. You can also defrost chicken in the microwave.

Preparing the Chicken

Before cooking, clean and prepare the chicken by removing any bloody bits, which will leave an unpleasant taste. Rub each piece with salt to season and help remove the sticky membranes. Rinse and drain the chicken, then either debone it or cut it into thin slices of equal thickness. You can also lightly score the meat if you are keeping it on the bone to ensure it cooks faster.

Marinating the Chicken

If you have time, marinate the chicken in your chosen sauce or seasonings. This can be done for a minimum of 30 minutes or overnight for maximum flavour.

Cooking the Chicken and Rice

Place the water and rinsed rice in the rice cooker first, then add the chicken on top. For extra flavour, you can use chicken broth instead of water. The general ratio is 1 cup of rice to 2 cups of water. You can also add vegetables such as mushrooms and green beans.

Place the lid on the rice cooker and allow it to cook until all the water has evaporated. Check that the chicken is cooked by cutting into it to ensure it is not pink in the middle. The USDA recommends that chicken has an internal temperature of at least 165 degrees Fahrenheit.

Serving the Chicken and Rice

Divide the chicken and rice into bowls and drizzle with chopped spring onion, sesame oil, or toasted garlic for extra flavour. You can also serve with dark soy sauce, light soy sauce, or other dipping sauces.

Tips

• If you want crispy skin on your chicken, transfer it to a baking sheet and broil it in the oven for a few minutes until the skin is golden brown.
• If you want to cook the rice separately, you can do so by frying it with oil, garlic, and shallots before adding it to the rice cooker.
• You can steam chicken in a rice cooker without cooking rice at the same time. Simply place water in the bottom of the cooker, insert the steamer rack, and lay the chicken on the rack.

Frequently asked questions