Kiam Peng (Salty/Savoury Rice in Rice Cooker)
Prep time
Cook time
Total time
Inactive time: 15 min (to let the rice rest)
Yield: Serves 3 to 4
  • 500 grams boneless chicken thighs, cut into 1-inch chunks (about 4 pieces)
  • Salt and freshly ground black pepper
  • 4 tablespoons oil
  • 2 cloves garlic, peeled and minced (2 tablespoons)
  • 50 grams onion, peeled and diced (1/3 cup, about ½ medium onion)
  • 30 grams ginger, peeled and sliced (about thumb-size big)
  • 150 grams fresh mushrooms, thickly sliced (2½ cups)
  • 90 grams carrot, peeled and diced into ½-inch cubes (1/2 cup, about ½ carrot)
  • 65 grams French beans, sliced into ¾-inch chunks (1/2 cup)
  • 225 grams cabbage, thickly sliced (4 cups)
  • 300 grams long-grain rice, rinsed and drained (1½ cups, about 2 rice cooker cups)
  • Water or stock to cook the rice (about 1⅛ to 1¼ cups)
  • 1 tablespoon oyster sauce
  • 1 tablespoon dark soy sauce
  • ½ tablespoon light soy sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground white pepper
  • Coriander / spring onion (for garnish)
  1. Season chicken thighs with salt and black pepper. Heat a large frying pan (or wok) over high heat until very hot. Add in 3 tablespoons oil and then the seasoned chicken in one layer. Sear for 1 minute without touching then flip on the other side and sear for another minute. Remove the chicken pieces into the rice cooker pot. (No need to clean out the pan.)
  2. Turn the heat down to medium-low and add in the remaining tablespoon of oil. Add in the garlic, onion and ginger and sauté, stirring frequently, until the onion is translucent. Add in the mushrooms and carrot. Turn the heat up to medium and cook until the mushrooms have shrunk in size. Add in the French beans and cabbage and cook for another minute. Remove from heat.
  3. Rinse the rice and place in a rice cooker. Add in water / stock until it is very slightly below the stipulated marking. Add in the chicken, vegetables and seasoning - oyster sauce, dark and light soy sauce, sesame oil, salt and white pepper - and stir well to mix everything together.
  4. Place the rice cooker pot in the rice cooker and set the rice cooker to "cook" mode. When the rice cooker turned to "keep warm" mode, open the rice cooker and stir the mixture. Turn off the power and let the rice rest for 15 minutes. Mix the rice then serve, garnished with coriander and spring onion.
Naggy Notes
- If you want to make it a weekday meal, chop the vegetables the day before (as this is the most time-consuming task) and store, covered, in the refrigerator.
Recipe by Foodie Baker at