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Chicken and Beer Steamed Rice

Take basic chicken and rice to another level with a can of dark beer.



  • 360ml uncooked rice
  • 1 350ml can dark beer
  • 100g chicken thigh
  • 30g edamame
  • 30g corn
  • 20g cheese
  • 1 tsp instant Japanese soup stock (dashi)
  • 10g butter
  • soy sauce

Let's get Cooking...

  1. Cut off fat from chicken thigh and set aside.
  2. Thoroughly wash and drain rice.
  3. In a rice cooker, combine washed rice, chicken thigh, edamame, corn and cheese.
  4. Pour in the can of beer.
  5. Turn rice cooker on and cook rice as usual.
  6. Serve rice in individual bowls with a pat of butter and a drizzle of soy sauce.