Description
Fall-off-the-bone chicken, carrots, and napa cabbage are slow-cooked with garlic, ginger, soy sauce, and dashi for an easy, flavorful one-pot meal.
If you’d like to serve this with rice, you can cook the rice ahead of time (since your rice cooker is preoccupied) and simply reheat it when you’re ready to eat.
To reheat, sprinkle a little water over the rice, cover it, and microwave until heated through, or reheat it in a rice cooker using the reheat or keep warm function.
You can use either a rice cooker (with a slow cooking option) or a slow cooker for this dish. Check out my recommended rice cooker here.
Ingredients
Units
Scale
- 1 lb skin-on, bone-in chicken legs: you can also use drumsticks or wings.
- 1/4 tsp salt, plus more to taste at the end
- To taste black pepper
- 1/2 tbsp hondashi
- 1 tbsp soy sauce
- 6 cloves garlic, minced
- 1-inch piece ginger, cut into thin 1-inch strips
- 2 carrots (about 175 g), chopped
- 12 oz napa cabbage
Instructions
- Season the chicken with salt and pepper, rubbing it in.
- Add the carrots, chicken, garlic, and ginger to your rice cooker. In that order!
- Set the rice cooker to slow cook and cook for 2 hours.
- Add the napa cabbage (yes, when it’s done cooking!).
- Remove the chicken and discard the skin and bones. You can optionally keep the skin as well if you like the taste/texture. Shred the chicken with two forks.
- Return the shredded chicken to the rice cooker and mix everything together. Since the cabbage wasn’t cooked, it will cook as you mix everything together since the ingredients are all piping hot.
- Taste and add more salt if needed, then serve warm with rice.