Zero Minute Chicken Rice: Quick, Flavourful, and Effortless
Experience the magic of a hearty, home-cooked meal prepared in no time with Zero Minute Chicken Rice. This recipe takes full advantage of the Instant Pot’s efficient cooking process, allowing you to create a deliciously tender chicken and perfectly cooked rice dish with minimal effort. The “zero minute” method refers to the Instant Pot’s quick pressure cooking time, which locks in all the flavours and nutrients while keeping your meal preparation hassle-free.
The result is a flavour-packed combination of juicy chicken, fragrant rice, and savoury seasonings, all cooked together in one pot. This not only saves time but also ensures the rice absorbs all the delicious flavours of the chicken and spices. It’s a wholesome and satisfying dish that’s perfect for busy weeknights or when you’re craving comfort food without spending hours in the kitchen.
Serve Zero Minute Chicken Rice as a standalone meal or pair it with a side of fresh vegetables or a crisp salad for a well-rounded dinner. With its simplicity and incredible taste, this recipe is sure to become a family favourite, proving that quick cooking doesn’t mean compromising on flavour.
Ingredients
Spring Onion Sauce
- 2 tbsp fresh grated ginger
- 1 small clove garlic
- 6 spring onions
- 1/3 cup rapeseed oil
For the Chicken
- 1 chicken
- 5 cm ginger
- Tops of spring onions from sauce
Chilli sauce
- 3 Tbsp Lao man ga crispy chili sauce
- 1 lime
- 3 Tbsp Chicken Broth
For The Rice
- ¼ cup chicken skin and fat trimmings
- 2 garlic cloves
- 1 ¼ cups jasmine rice
- 1 ¼ cups chicken broth
Instructions
- For the spring onion sauce, select saute, and increase the heat to the highest heat setting. Place a pinch of salt in a pestle and mortar, add the garlic and ginger and muddle with the pestle. Add the spring onions to the mixture, ensuring your bowl is heat resistant. Add the oil to the Instant Pot and heat until shimmering, but not smoking. Pour the heated oil over the spring onion mixture, let it sizzle, then stir and set aside.
- Wipe the Instant Pot clean. Place the chicken on a trivet, and cover completely in water, ensuring not to exceed the maximum volume line. Add the sliced ginger, and spring onion tops to the water. Select pressure cook, set the time to 0 Minutes, then perform a natural pressure release (NPR):1.3 kg chicken – 19 Mins NPR1.4 kg chicken – 20 Mins NPR1.6 kg chicken – 22 Mins NPR
- Remove the chicken from the broth and plunge into a ice water bath for 1 minute to stop the chicken overcooking.
- Remove the chicken broth from the Instant Pot, and set aside.
- To make the chilli sauce add 3 Tbsp of chilli crisp to a bowl, along with 3 Tbsp of chicken broth and the juice of aproximately 1 lime, added to taste. Set aside.
- Make the rice by trimming the wingtips and excess skin off the chicken. Add the chicken offcuts to the clean instant pot and fry until crisp, and you have about 1 ½ Tbsp chicken fat. While the chicken renders, wash the rice under running water until the water runs clear. Remove the chicken bits, then add the garlic. Fry the garlic until light golden. Add the rice and stir vigorously to scrape up any of the chicken bits from the bottom of the pan. Finally add the 1 ¼ cups of reserved chicken broth. Secure the pressure cooking lid. Select pressure cook, then set the pressure to high and the time to 3 mins. Once cooked allow a NPR for 5mins.
- Carve the chicken from the bone (reserve the bones for our delicious chicken soup), and warm through. Serve alongside the rice and duo of sauces.
Notes
This dish would be wonderful alongside some sesame broccoli, or sauted greens.