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Rice Cooker Korean Style Chicken

with Chicken Bone Broth Native Herbs
High Protein (15g+) No Dairy Added
recipe-difficulty
Easy peasy
recipe-serves
4
ready-in
30mins

This one's a grain idea for busy weeknights, since your rice cooker handles everything! The chicken comes out tender and full of flavour, with Chicken Bone Broth adding richness to the marinade. Naturally dairy free and absolutely delicious, it's an easy one to share with the whole family.



Nutrition Information (per serve):
Protein: 36g
Carbohydrates: 49g
Fat: 27g

Main Meals
Korean inspired
Pantry Items
View in metric
  • 1.5 cups rice (short grain - sushi) 
  • 2 cups water
  • 1.1 lb chicken thighs, diced 
  • 2 tbsp Gochujang (Korean fermented chilli paste)
  • 2 tbsp Chicken Bone Broth Native Herbs
  • 3 tbsp sesame oil
  • 2 tbsp soy sauce 
  • 4 garlic cloves, finely diced
  • 2 carrots, julienne (thin) 
  • 7 oz spinach leaves
  • 3 sprigs of shallot
  • 4 free range eggs
  • Shallots, to serve
  • 4 tsp toasted sesame seeds
  • Optional: serve with 1-2 tbsp kimchi
  1. If possible do step 4-5 (marinate)  and put in the fridge (covered) for an hour or up to overnight
  2. Rinse your rice until the water runs clear. 
  3. Add washed rice to your rice cooker. Add water
  4. In a bowl mix together gochujang, Chicken Bone Broth Native Herbs, sesame oil, soy sauce and garlic
  5. Add your chicken to the marinate and mix well until coated
  6. Add your chicken and all the sauce to the top of the rice and water, gently (do not mix)
  7. Close the rice cooker and cook on the ‘white rice’ setting
  8. Once done immediately open the rice cooker and pop in the carrot and spinach. Leave for 10 mins
  9. Meanwhile, fry 4 eggs sunny side up
  10. Serve into bowls with a bit of everything and top with an egg, shallots, toasted sesame seeds and kimchi