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Los Angeles Times
18-05-2025
- Entertainment
- Los Angeles Times
Use your rice cooker to make the ultimate, easy chicken recipe
'Have you seen that woman who cooks an entire chicken in a rice cooker?' I was at dinner the other evening when Joe Zee, the friend seated next to me, leaned over to show me an Instagram reel. It featured a London-based content creator named Shu Lin, making a recipe for salt-baked chicken in her rice cooker. 'I think I've made it a dozen times,' he said. 'It's really fantastic.' The dish had all the hallmarks of a successful viral recipe: nostalgia, ease, a handful of ingredients and a kitchen appliance I already own. Salt-baked chicken is a traditional Hakka dish, made by covering a chicken in seasoned salt and baking it until cooked through and tender. But I'd never seen it done in a rice cooker before. The chicken requires minimal ingredients, including a marinade packet with ginger, salt and a variety of other seasonings, available at most Asian grocery stores. You cut up fresh ginger, scallions and shallots, stuff some into a whole chicken and drop the remaining aromatics into the bottom of a rice cooker. Cover the chicken with the contents of the seasoning packet and a neutral oil, then let the chicken cook in the rice cooker for 40 minutes. The result is an incredibly moist and tender chicken you can serve over rice, eat alongside vegetables or on top of a salad. If you make rice, be sure to reserve the cooking liquid that collects at the bottom of the rice cooker to spoon over the chicken and fold through the rice. You'll find the recipe for the rice cooker hakka-style chicken below, along with a handful of other quick and easy chicken recipes. Eating out this week? Sign up for Tasting Notes to get our restaurant experts' insights and off-the-cuff takes on where they're dining right now. This quick and easy chicken dish is cooked entirely in the rice cooker. It pairs well with a ginger and scallion sauce, soy sauce, sesame oil or your favorite chile crisp. Get the recipe. Cook time: 1 hour and 10 minutes. Former cooking editor Genevieve Ko created this simple chicken dish flavored with gochujang. The Korean fermented soybean paste with red chiles gives the chicken a sweet and spicy the recipe. Cook time: 30 minutes. Serves 4. Former cooking columnist Ben Mims marinates a half chicken in oil, red wine vinegar, dried oregano and plenty of garlic and lemon zest. The marinade penetrates the chicken on the grill. It's the perfect dish to pair with French fries, roasted potatoes or rice. Get the recipe. Cook time: 2 hours 30 minutes. Serves 4 to 8. In Ali Slagle's recipe, rendered chicken skin makes crispy chicken thighs and the ideal fat for sautéing the peas and pickled chiles. The chicken is finished with crumbles of a salty cheese like feta, cotija or ricotta salata. Get the recipe. Cook time: 40 minutes. Serves 4. Chef and recipe developer Danielle Campbell serves her roast chicken with potatoes browned in rendered chicken fat and olive oil. Her accompanying salsa verde is a bright and spicy, versatile condiment you can use with a multitude of dishes throughout the week. Get the recipe. Cook time: 1 hour. Serves 4.
Los Angeles Times
18-05-2025
- General
- Los Angeles Times
Shu Lin's Rice Cooker Salt-Baked Chicken
1 hour 10 minutes Serves 4 Hakka-inspired chicken cooked in a rice cooker with a side of ginger and scallion sauce. Print Recipe Print Recipe London-based content creator Shu Lin came up with a quick and easy version of Hakka-style salt-baked chicken. She uses a packet of store-bought salt-baked chicken powder to season the bird and cooks it whole in a rice cooker. Note: Mei Wei Jia seasoning powder is available at select Asian markets. Variations: The Mei Wei Jia salt-baked chicken seasoning packets can be found at 99 Ranch market. A friend, Joe Zee, shared his grandmother's simple ginger-scallion condiment, which can be served alongside the chicken. Combine 1/2 cup grated ginger with 1/2 cup chopped green onions, 1 1/2 teaspoons salt and 1/4 teaspoon white pepper in a heat-proof bowl. Heat 1/2 cup neutral oil in a small pot on the stovetop until hot. Pour the hot oil over the aromatics, stir and serve. It's the perfect condiment for the chicken, a bowl of congee or any other rice-based dish you might cook up for the week.
