Rice Cooker Drumstick Chicken Rice

I use chicken drumsticks for this recipe only because the resulting rice DOES taste oh so much yummier. The drumsticks are marinated then cooked together with the rice resulting in a chicken rice meal the young ones will definitely enjoy.

We start by marinating the drumsticks. You will also need to mince or slice up some ginger and garlic. AND the ingredient that takes this to the next level – lap cheong. I usually cube them up. In a hot wok with some oil, add in the ginger, garlic and lap cheong.

I add in the marinated drumsticks into the hot wok – and leave them alone for a bit to get nicely kinda browned. After 5 mins, you can toss them about and brown them all over. The idea is to cook them on the outside.

Add in the (washed & drained) rice and the sauce and mix them all up together.

Transfer everything into a rice cooker, add in the usual amount of water for 2 cups rice, and press button to cook. Once cooked I switch off the rice cooker and let the rice set for a further 10mins. 

You can serve this with sliced cucumbers or a side of yau mak.  For the adults, some sliced cili padi if prefered.

Did you try this recipe?

Please do let me know if you've tried it, by leaving a comment or tagging me on IG @thesuddencook.

Rice Cooker Drumstick Chicken Rice

A process which starts off in the wok then transferred to the rice cooker where you hit click and let the RC take over. See the special ingredient which will take it one step further.
5 from 1 vote
Servings 3 people


  • Wok
  • Rice Cooker


Marinate 4 chicken drumsticks or 600g chopped chicken thighs with

  • 1 tbsp light soya sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sesame oil
  • 1 tsp sugar
  • 1 tsp corn flour
  • Dash of white pepper

In a bowl mix the following

  • 1 tsp light soya sauce
  • 1 tsp sesame oil
  • 1 tbsp dark soya sauce
  • 1 tsp sugar
  • Dash of white pepper


  • 3 cloves garlic minced
  • Couple slices of ginger
  • 1 chicken stock cube
  • 1 lap cheong cubed special ingredient!
  • 2 - 2.5 cups rice washed and drained


  • Heat oil in a wok. When hot add in ginger and lap cheong. Fry for a few mins. Then add garlic.
  • Add in chicken and all the sauce from the marinating if any. Let it sit in wok for 5 mins. Then turn over pieces till browned on outside. (Half cook it).
  • Add in washed and drained rice and sauce. Stir everything together. Crumble in stock cube.
  • Transfer to rice cooker, add the usual amount of water for 2 or 2.5 cups of rice you use, and switch on.
  • Once done, switch off rice cooker and let sit for 10 mins then serve. Be sure to mix all the chicken with the rice then scoop out. If serving kids, scoop out rice and let it cool for bit. Cause it's HOT HOT HOT.


Top Tips:
  • You may increase amount of rice and drumsticks/chicken thigh pieces depending on number of persons but do adjust the seasonings.
  • The lap cheong can be omitted but it does add extra flavour.
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1 year ago

Hi dear! It’s been a long time 🙂 Sooo happy to hear from you, thanks for popping by to say hi!

I love rice cooker recipes, both practical & delish. Drumsticks are my favourite too, more tender and juicy :)~~

1 year ago

5 stars
Tried this for a quick Fri night dinner and it was AWESOME! Easy and super tasty. The family loved every bit of it!

1 year ago

Thanks for dropping by my website too! Great to hear from you.
This rice-cooker chicken rice is going to be more flavorful because you pre-fried everything in the wok first before cooking it in rice-cooker. The lazy me would have dump everything straight into the rice cooker to cook :O