Easy Rice Cooker Soya Sauce Chicken | Mess-Free One Pot Recipe

This Rice Cooker Soya Sauce Chicken is my go-to lazy meal - comforting, flavorful, and made entirely in one pot with minimal mess. It's the kind of dish that feels like a home-cooked hug, without the fuss. I love using a mix of mini drumlets and mid-joint wings for juicy tender bites!

And the best part? You just throw everything into the rice cooker and let it do the work. Perfect for busy weekdays, tired evenings or when you just want to have something warm and savory without hovering over a stove.

@cupfuldays Easy Rice Cooker Soya Sauce Chicken | Mess-Free One Pot Recipe

Why you'll love this recipe!

• Zero to minimal mess: No oil splatter, no multiple pans - just your rice cooker.

• Quick prep: Simple chopping and short marinade time.

• Pre prep: You can prepare this before hand and fridge until the next day for use!

• Customizable: Swap Shaoxing wine with mirin and lemon juice like i did in my video!(we can't have every available seasoning in our kitchen!)

• Great for small households: This portion is perfect for 2-3 servings. Increase qty as required!

Ingredient Notes

• Chicken parts: I used 5 mini drumlets and 4 mid-joint wings. You can use just one or the other if you prefer.

• Sauces: Light soy sauce for saltiness, dark soy for color, and oyster sauce for that deep umami.

• Shaoxing wine or substitute: I didn’t have Shaoxing wine in the video, so I used mirin and a touch of lemon juice—it still tasted amazing!

• Aromatics: Sliced onion at the bottom of the pot caramelizes slightly and infuses flavor, while ginger gives warmth.

• Garnish: A sprinkle of chopped green onions gives it a nice fresh finish.

Recipe Tips

• Marinate for flavor: Even 30 minutes in the fridge helps the chicken absorb all the goodness.

• Layer onions first: This prevents the meat from sticking and gives a slightly sweet, fragrant base.

• Use hot water: Rinse meat first beffore cooking
  

Recipe Card: Rice Cooker Soya Sauce Chicken

Ingredients:

• 5 mini chicken drumlets

• 4 mid-joint chicken wings

• ½ onion, sliced

• ½ thumb-sized piece of ginger, sliced

• 1 tbsp light soy sauce

• 1 tbsp oyster sauce

• ½ tbsp dark soy sauce

• 1 tbsp Shaoxing wine (or 1 tbsp mirin + 1 tsp lemon juice)

• 1 bowl of hot water (~200ml)

• Chopped green onions (for garnish)

  
  

Instructions:

1. Prep ingredients: Slice onion, ginger, and chop green onions. Set aside.

2. Rinse chicken: Rinse the drumlets and wings with hot water briefly, then drain well.

3. Marinate: In a bowl, combine chicken with light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine (or mirin + lemon juice), and sliced ginger. Mix well and marinate in the fridge for at least 30 minutes.

4. Assemble in rice cooker: Place sliced onions at the bottom of your rice cooker pot. Lay the marinated chicken and all the marinade sauce on top.

5. Cook: Set your rice cooker to its standard cooking mode (like you would for white rice) and let it cook. It should take about 30–45 minutes, depending on your rice cooker.

6. Serve: Garnish with chopped green onions and serve with warm rice.

If you made this recipe, I would love to see it too!

Tag me on my instagram @cupfuldays