Five Spice Chicken in Rice Cooker

4.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 35 mins

Total Time: 50 mins

Serves: 4


  • 4 chicken legs
  • 4 scallions, cut into 2 inch pieces
  • 10 shallots, peeled and roughly chopped
  • 3 tablespoon Shaoxing wine
  • Marinating sauce
  • 2 inch ginger, grated
  • 1 tablespoon five spice powder
  • 1 tablespoon sesame oil
  • 1 teaspoon salt
  • 1 teaspoon ground white pepper


  1. In a mixing bowl, rub the chicken legs with marinating sauce. Wrap the bowl with a saran plastic wrap and chill in the fridge for about 30 minutes.
  2. Place the scallions and shallots at the bottom of a rice cooker pot. Place the chicken on top of the scallions and shallots, then drizzle with Shaoxing wine.
  3. Cook in rice cooker for 30 minutes, then switch to "warm" mode and wait another 5 minutes.
  4. Open the rice cooker lid (careful, there will be hot steam), and check if the chicken has fully cooked by inserting a tip of a small knife (or a skewer) into a chicken. If the juice is clear, the chicken is done. Otherwise, cook again for another 5 minutes until the juice runs clear.
  5. Transfer to a serving plate and serve immediately with steamed white rice.

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