Rice Cooker Hainanese Chicken
Rice Cooker Hainanese Chicken
Ingredients
For the Chicken
- 4 bone-in, skin-on chicken thighs
- 1/2 teaspoon sesame oil, for seasoning
- 1/2 teaspoon salt
For the Ginger Garlic Mince
- 20-24 garlic cloves, peeled
- 4-inch ginger, peeled
For the Rice
- 2 cups Jasmine rice, washed
- 2 cups water
- 2 Maggi chicken bouillon tab, crumbled
- 1 teaspoon turmeric
- 1/2 teaspoon salt
- 4 green onions, chopped
For the Green Onion Sauce
- 2 green onion, sliced
- 1/4 teaspoon salt, a pinch
- 2 teaspoons sesame oil
- 4-6 tablespoons neutral oil, heated
For the Chili Sauce
- 3 tablespoons hot sauce
- 3 tablespoons sambal
- 2 tablespoons lime juice
- 2 tablespoons chicken broth
- 4 teaspoons white sugar
For Serving
- 1 tablespoon soy sauce, for brushing chicken
Instructions
- 1
Season the 4 bone-in, skin-on chicken thighs with 1/2 teaspoon of sesame oil and 1/2 teaspoon of salt. Rub the seasoning thoroughly onto the chicken thighs. Set the seasoned chicken aside.
⏱️ 3 min
- 2
Add 20-24 peeled garlic cloves and a 4-inch piece of peeled ginger into a food processor or blender. Process the ingredients until they are finely minced. This is your total ginger garlic mince.
⏱️ 3 min
- 3
In the pot of your rice cooker, add 2 cups of washed Jasmine rice and 2 cups of water. Crumble 2 Maggi chicken bouillon tabs into the rice. Add 1 teaspoon of turmeric, 1/2 teaspoon of salt, and 4 chopped green onions. Add half of the total prepared ginger garlic mince (from Step 2) to the rice mixture. Mix all the rice ingredients thoroughly in the pot. Carefully place the seasoned chicken thighs on top of the mixed rice. Close the rice cooker and set it to cook on the "white rice" setting.
⏱️ 5 min
- 4
While the rice and chicken are cooking, prepare the Green Onion Sauce. In a small bowl, add 1/4 of the total prepared ginger garlic mince (which is half of the remaining amount after the rice portion was used). Add 2 sliced green onions, a pinch of salt, and 2 teaspoons of sesame oil. Heat 4-6 tablespoons of neutral oil in a separate pan until it is hot. Carefully pour the heated neutral oil over the ingredients in the bowl. Stir the sauce until it is well combined.
⏱️ 2 min
- 5
In another small bowl, prepare the Chili Sauce. Add the remaining 1/4 of the total prepared ginger garlic mince. Add 3 tablespoons of hot sauce, 3 tablespoons of sambal, 2 tablespoons of lime juice, 2 tablespoons of chicken broth, and 4 teaspoons of white sugar. Whisk all the ingredients together until a smooth chili sauce is formed.
⏱️ 2 min
- 6
Once the rice cooker has finished cooking (approximately 20-25 minutes), carefully open it. Remove the cooked chicken thighs from the rice cooker pot. Debone the chicken thighs and slice them into desired pieces. On a serving plate, use a small bowl or mold to shape the cooked rice attractively. Arrange the sliced chicken next to the rice. Serve with the prepared Green Onion Sauce and Chili Sauce on the side. For presentation, brush the cooked chicken with 1 tablespoon of soy sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Rice Cooker Hainanese Chicken
For the Chicken
- 4 bone-in, skin-on chicken thighs
- 1/2 teaspoon sesame oil, for seasoning
- 1/2 teaspoon salt
For the Ginger Garlic Mince
- 20-24 garlic cloves, peeled
- 4-inch ginger, peeled
For the Rice
- 2 cups Jasmine rice, washed
- 2 cups water
- 2 Maggi chicken bouillon tab, crumbled
- 1 teaspoon turmeric
- 1/2 teaspoon salt
- 4 green onions, chopped
For the Green Onion Sauce
- 2 green onion, sliced
- 1/4 teaspoon salt, a pinch
- 2 teaspoons sesame oil
- 4-6 tablespoons neutral oil, heated
For the Chili Sauce
- 3 tablespoons hot sauce
- 3 tablespoons sambal
- 2 tablespoons lime juice
- 2 tablespoons chicken broth
- 4 teaspoons white sugar
For Serving
- 1 tablespoon soy sauce, for brushing chicken
Instructions
- 1
Season the 4 bone-in, skin-on chicken thighs with 1/2 teaspoon of sesame oil and 1/2 teaspoon of salt. Rub the seasoning thoroughly onto the chicken thighs. Set the seasoned chicken aside.
⏱️ 3 min - 2
Add 20-24 peeled garlic cloves and a 4-inch piece of peeled ginger into a food processor or blender. Process the ingredients until they are finely minced. This is your total ginger garlic mince.
⏱️ 3 min - 3
In the pot of your rice cooker, add 2 cups of washed Jasmine rice and 2 cups of water. Crumble 2 Maggi chicken bouillon tabs into the rice. Add 1 teaspoon of turmeric, 1/2 teaspoon of salt, and 4 chopped green onions. Add half of the total prepared ginger garlic mince (from Step 2) to the rice mixture. Mix all the rice ingredients thoroughly in the pot. Carefully place the seasoned chicken thighs on top of the mixed rice. Close the rice cooker and set it to cook on the "white rice" setting.
⏱️ 5 min - 4
While the rice and chicken are cooking, prepare the Green Onion Sauce. In a small bowl, add 1/4 of the total prepared ginger garlic mince (which is half of the remaining amount after the rice portion was used). Add 2 sliced green onions, a pinch of salt, and 2 teaspoons of sesame oil. Heat 4-6 tablespoons of neutral oil in a separate pan until it is hot. Carefully pour the heated neutral oil over the ingredients in the bowl. Stir the sauce until it is well combined.
⏱️ 2 min - 5
In another small bowl, prepare the Chili Sauce. Add the remaining 1/4 of the total prepared ginger garlic mince. Add 3 tablespoons of hot sauce, 3 tablespoons of sambal, 2 tablespoons of lime juice, 2 tablespoons of chicken broth, and 4 teaspoons of white sugar. Whisk all the ingredients together until a smooth chili sauce is formed.
⏱️ 2 min - 6
Once the rice cooker has finished cooking (approximately 20-25 minutes), carefully open it. Remove the cooked chicken thighs from the rice cooker pot. Debone the chicken thighs and slice them into desired pieces. On a serving plate, use a small bowl or mold to shape the cooked rice attractively. Arrange the sliced chicken next to the rice. Serve with the prepared Green Onion Sauce and Chili Sauce on the side. For presentation, brush the cooked chicken with 1 tablespoon of soy sauce.
⏱️ 5 min