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  • I have no skillet or pan in my kitchen, just a rice cooker, this is the problem which I cannot fix. Commented Oct 4, 2016 at 15:12
  • 1
    A couple of cooked chicken option for you - 1) Canned chicken (reduce or eliminate any added salt to your normal recipe if you go this route) - this is what I did when I was first in college and used my rice cooker to make one-dish meals. 2) Buy a whole roasted chicken from the store and use the leftovers. This is pretty common in the USA, but may be less so if you aren't over here. Commented Oct 4, 2016 at 15:15
  • 2
    Is your rice cooker one which will allow for reasonably heating without rice and water? If so, put in chopped meat, onion, garlic, and meat seasoning first and allow the cooker to sear/brown the meat at least partially cooking it. This will also caramelize any onion or garlic you use and will allow your protein to meld with the spicing better much like pan pre-cooking it. Add a small amount of your water or other cooking liquid to deglaze and then your rice and remainder of the rice and the protein scum should be gone or at least greatly reduced. Commented Oct 4, 2016 at 16:22
  • @dlb - LIke that, a lot. S/b an answer, don't you think? Commented Oct 4, 2016 at 16:23
  • @AndrewMattson I started with just the question, but then gave whole reason for asking. lol I have seen some rice cookers that will not heat unless there is enough weight, but most would now allow you to use them that way. Commented Oct 4, 2016 at 16:30