I always use Japanese Short Grain Rice for ‘Takikomigohan’, that is a Japanese dish of Rice cooked with other ingredients and seasonings all together. However, for this dish that I wanted to serve with South East Asian flavoured sauce, I believe Jasmine Rice is better suited. You may wish to serve this dish with Coriander, but I didn’t, because I have some Coriander haters in my family.


4 Servings


2 cups (*180ml cup) Jasmine Rice
1 small piece Ginger *sliced into fine strips
1 teaspoon Asian Chicken Bouillon Powder
4 Chicken Thigh Fillets *about 600g
Salt & Pepper
1 Spring Onion *use green parts

2 tablespoons Lime OR Lemon Juice
2 tablespoons Fish Sauce
1 tablespoon Brown Sugar
1 to 2 teaspoons Chilli Garlic Sauce *Or Fresh Garlic & Chilli as required
1 teaspoon grated Ginger
1 Spring Onion *use lighter colour parts, finely chopped
*Note: You may wish to add Coriander to the sauce

  1. Season Chicken Thigh Fillets with Salt & Pepper.
  2. Wash Rice by stirring it thoroughly in water with your hand and drain the water. Place it into the rice cooker’s inner pot and add Water up to the 2-cups-marking. Sprinkle with Ginger and Chicken Bouillon Powder.
  3. Place the green parts of Spring Onion on the Rice, and place Chicken Fillets on top. Press ‘COOK’ button to start cooking.
  4. To make the sauce, combine all the Sauce ingredients.
  5. When the rice is cooked, remove the Chicken and Spring Onion, and loosen the rice gently. Discard the Spring Onion.
  6. Slice the Chicken Fillets, so that it would be easier to eat with chopsticks, place the Chicken next to the rice, and pour some sauce over. Served with Salad.
  7. *Note: This recipe works with other type of Rice and you can serve with your favourite sauce.