Spicy Ramen Chicken in Rice Cooker

Today in my rice cooker, I invented a new method of cooking some old favorite flavors and some cheap pantry items.

Spicy Ramen Chicken

3 bone in chicken thighs, about 1 1/2 pounds
2 tablespoons freshly ground ginger
1/4 cup soy sauce
3 garlic cloves, minced
     1 tablespoon chili sauce (I use Sriracha)


 In a zip-lock bag or a bowl.  Combine all of the above ingredients and coat chicken well.  Let marinate for at least an hour or over night.


4 packages chicken flavored ramen noodles, with the seasoning packets

3 cups shredded red cabbage


In rice cooker put 6 cups of water.  Break the noodles into the water and empty in the seasoning packets as well.  Add chicken with all the marinade and top with the 3 cups of shredded cabbage.  My rice cooker has a "mix" setting, but white rice setting will do as well.  Once it has cooked for 30-45 minutes open it up to stir it around and make sure the chicken is submerged in the broth and the noodles aren't sticking together.  Close again and let finish cooking.  Be sure the chicken is done.  Serve in bowls.  Pass chopped scallions to garnish.