Make Rice Cooker Saliva Chicken with Rice easily: tender poached chicken and fluffy rice cooked together in one pot. Finished with spicy chili oil and a savory miso sauce, this Sichuan-inspired dish is full of umami, sesame, and heat—perfect for an effortless weeknight meal.
Table of Contents
- One Pot Chicken with Rice and Sauce
- Ingredients and Substitutions
- How to Make Chicken with Rice in a Rice Cooker
- VIDEO: Watch How to Make It
- Lisa’s Recipe Tips
- How to Store Leftovers
- Recipe FAQ
- More Chicken Breast Recipes
- Rice Cooker Saliva Chicken and Rice (Yodare Chicken) Recipe
One Pot Chicken with Rice and Sauce
Yodare Chicken (よだれ鶏), also called Sichuan Saliva Chicken (口水鸡), features poached chicken dressed in a boldly flavored spicy-sesame sauce. The name—often translated as “drool chicken”—reflects how irresistible the combination of savory, spicy, and nutty elements can be. In Japan it’s adapted as Yodare-Dori, usually a lighter, cold appetizer. This rice cooker version lets you poach the chicken and steam the rice together for a simple, satisfying one-pot meal while retaining rich umami and sesame notes.
Ingredients and Substitutions
Gather a few pantry staples and seasonings. Swap ingredients as needed depending on what you have on hand.
- Japanese short-grain rice: Use jasmine or other medium-grain rice if preferred.
- Chicken breast: Traditionally used, but chicken thigh works well and stays more moist. If you have skin-on breast, it helps retain moisture and flavor.
- Sugar, salt, and sake: These seasonings help the chicken stay tender and add subtle depth.
- Chili oil sauce: Typically contains garlic, ginger, soy sauce, rice vinegar or black vinegar, sesame oil, chili oil, sugar, ground sesame or sesame paste, scallions, and spices. Adjust ingredients to taste; optional MSG can be omitted.
- Miso sauce: A mix of garlic, ginger, soy sauce, rice vinegar, sesame oil, sugar, white miso paste, a bit of doubanjiang or gochujang, and sesame seeds for a savory, slightly spicy dressing.
How to Make Chicken with Rice in a Rice Cooker
This recipe is minimal effort and uses the rice cooker to do most of the work.
- Prepare the rice: Rinse rice until the water is mostly clear. Add the rinsed rice to the rice cooker and fill with water to just below the 2-cup mark or according to your cooker’s instructions.
- Season the chicken: Rub the chicken with sugar, salt, and sake. Let it rest for about 10 minutes, then pat dry to remove excess moisture.
- Cook: Place the seasoned chicken on top of the rice in the cooker. Use the quick rice or regular rice setting, depending on your machine.
- Make the sauces: While the rice and chicken cook, combine the ingredients for the chili oil sauce and the miso sauce in separate bowls.
- Finish and serve: When the cooker finishes, remove the chicken and let the rice rest on keep-warm for 10 minutes. Shred or slice the chicken once cooled, then serve over rice with the chili oil sauce on one portion and miso sauce on the other. Garnish with sliced scallions and sesame if desired.
VIDEO: Watch How to Make It
Lisa’s Recipe Tips
- Add vegetables: Firmer vegetables like carrots and broccoli can be added at the same time as the chicken. Tender greens—spinach, bok choy, or bean sprouts—are best added in the last 5–10 minutes on keep-warm mode so they don’t overcook.
- Try different sauces: This chicken pairs well with many sauces. Miso chili oil, ginger-scallion sauce, or a crunchy spicy umami crisp are all great options—use whatever you enjoy.
- Make ahead: Both sauces store well in the refrigerator for up to five days, making this an easy meal to assemble during the week.
- Keep chicken moist: The cooked chicken has a tender, slightly crumbly texture that soaks up sauce. If you prefer an even juicier result, rub a little neutral oil on the chicken before cooking.
How to Store Leftovers
- Refrigerate: Store chicken and rice in an airtight container for up to 3 days. Keep sauces separate to preserve flavor and texture.
- Reheat: Reheat gently in the microwave or on the stovetop, adding a splash of water to the rice to prevent drying.
- Freeze: Freeze portions for up to 2 months. Thaw in the fridge and reheat; note the texture may change slightly after freezing.
Recipe FAQ
Cook the rice on the stovetop and poach or sous-vide the chicken separately in simmering water or broth, then combine and top with sauces.
Spice depends on how much chili oil you add. Start with a little and increase to taste.
Yes. Prepare the chicken the same way and pressure-cook on high for 10–12 minutes, then allow a short natural release before opening.
More Chicken Breast Recipes
- Chicken Breast Karaage
- Sous Vide Chicken Breast
- Japanese Banbanji Chicken (Chicken Breast with Sesame Sauce)
- Air Fryer Chicken Katsu
- Sous Vide Oyakodon
- Salad Chicken (coming soon)
- Japanese Chicken Ham (coming soon)
Enjoy! If you try this Rice Cooker Saliva Chicken with Rice, leave a comment and rating. If you share photos on social media, tag the creator on Instagram @Okonomikitchen—I’d love to see your versions.
Rice Cooker Saliva Chicken and Rice (Yodare Chicken)
- Author: Lisa Kitahara
- Total Time: 40 minutes
- Yield: 2 servings
Description
Make Rice Cooker Saliva Chicken with Rice easily: tender poached chicken and fluffy rice cooked in one pot, finished with spicy chili oil and miso sauce for a quick, flavorful meal.
Ingredients
For the Chicken and Rice
- 2 cups Japanese short-grain rice
- 1 lb chicken breast (about 1 large or 2 small)
- 1 tsp sugar
- 1/2 tsp salt
- 1 tbsp sake
Chili Oil Sauce
- 1 garlic clove, minced
- 1 tsp ginger, minced
- 1 1/2 tbsp soy sauce
- 1/2 tbsp rice vinegar or black vinegar
- 1/2 tbsp sesame oil
- 1–3 tsp chili oil (to taste)
- 1 tsp sugar
- 1 tbsp ground sesame or 2 tsp sesame paste
- 1 scallion, sliced
- seasonings like shichimi and optional MSG, to taste
Miso Sauce
- 1 garlic clove, minced
- 1/2 tbsp ginger, minced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 2 tsp sugar
- 1 tbsp white miso paste
- 1 tsp doubanjiang or gochujang
- 1 tbsp sesame seeds
Instructions
- Rinse the rice until the water runs mostly clear. Add to the rice cooker pot with water just shy of the 2-cup line.
- Coat the chicken with sugar, salt, and sake. Let sit 10 minutes, then pat dry. Place the chicken on top of the rice and start the cooker on quick rice mode.
- While it cooks, mix the chili oil sauce and miso sauce separately. When the cooker finishes, remove the chicken and let the rice rest for 10 minutes on keep-warm mode.
- When the chicken is cool enough, shred or slice against the grain. Plate the chicken over rice and top with the chili oil sauce on one portion and the miso sauce on the other. Serve and enjoy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main dish
- Method: Rice Cooker
- Cuisine: Chinese, Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8 g
- Sodium: 1600 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 12 g
- Carbohydrates: 90 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 90 mg