Rice cooker KFC rice

Some time ago, I discovered that some people make chicken rice with leftover KFC chicken in a rice cooker.

A few days ago, we received a KFC lunch in the office. It was a set of three pieces of chicken, and one small whipped potato. (no coleslaw…most likely because they might spoil)

There were two pieces of Hot & Spicy and one Original Recipe in my box. Since the chicken rice is supposed to be made with Original Recipe chicken, I ate up the two other pieces and kept this piece.

The recipe is extremely simple: Cook your rice together with the chicken, some soy sauce, and some chicken stock in the rice cooker. When it is done, shred the chicken and mix it into the rice. That’s it!

I omitted the chicken stock but added a clove of garlic. (Some online recipes/reviews say that it would taste better with more personalized seasonings) I thought of even adding some ginger, but decided to try the more “original” taste before I tweak it further.

Here’s how it looked like when cooked:

I placed the chicken in a way that more of it touched the rice.

And after shredding the chicken:

I think that the chicken wasn’t as soft as it should be after cooking. Maybe because this chicken part cannot get submerged properly in the cooking liquid. If I make it again, I would probably shred the chicken first, so that the pieces (including skin) can properly flavour the rice while it is cooking.

In the end, my dish felt like it was just some flavoured rice mixed with reheated KFC chicken. Easier than cooking the rice and heating up the chicken separately, I suppose? :P