Steamed Chicken Thighs with Cabbage (Rice Cooker Version)

Name: Steamed Chicken Thighs with Cabbage (Rice Cooker Version)
Total time: 1800 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1 chicken thigh (about 7 oz); 1/2 medium cabbage (about 1 lb); 1/4 carrot; 1/2 onion; 1 green onion; 1/2 teaspoon salt; 1/10 teaspoon black peppercorns

Feng Lin @cook_6821731

Using store-bought marinated chicken thighs or marinate them yourself, then steam with cabbage and onions in a rice cooker for a tender and sweet dish. It's packed with vegetable nutrients, fiber, and chicken protein. Enjoy a healthy meal without oil or water, even with zero cooking skills! Feel free to visit us at https://www.facebook.com/S.G.Feng1969510907

Feng Lin @cook_6821731

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Ingredients

30 minutes

Serves 4 servings

1chicken thigh (about 7 oz)
1/2medium cabbage (about 1 lb)
1/4carrot
1/2onion
1green onion
Seasonings
1/2 teaspoonsalt
1/10 teaspoonblack peppercorns

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Steps

30 minutes

1

Prepare and clean the ingredients.
2

Cut the onion into chunks, slice the green onion, cut the carrot into half-moon slices, and separate the cabbage into large leaves.
3

Place the cabbage, onion, and carrot in the inner pot of the rice cooker.
4

Add the seasonings.
5

Place the chicken thigh on top (including any marinade juices).
6

Add 1 rice cup of water to the rice cooker, place the inner pot from step 5 inside, cover, and turn on the power.
7

When the rice cooker switches off, open the lid, sprinkle the green onion, and let it sit for 30 seconds before removing.
8

Take out the chicken thigh and cut it into pieces.
9

Mix the steamed vegetables well and place them on a serving plate. (No added water, yet so much natural broth is produced!)
10

Place the cut chicken pieces on top of the vegetables from step 9 to finish.
11

Note: This recipe uses store-bought marinated chicken thighs. If using un-marinated chicken thighs, marinate with 1 tablespoon soy sauce, 1/2 teaspoon sugar, 1 tablespoon rice wine, 1 tablespoon cornstarch, and 1/10 teaspoon black peppercorns for about 30 minutes before cooking.