Hainanese Chicken Rice (Rice Cooker Shortcut)
Hainanese Chicken Rice (Rice Cooker Shortcut)
Ingredients
For the Scallion Ginger Oil
- 1/3 cup neutral oil
- 1/2 cup scallions, green parts, minced
- 2 tablespoons fresh ginger, minced
- 1/4 teaspoon salt
For the Hainanese Chicken Rice
- 2 cups long-grain white rice, washed
- 2 1/2 cups chicken stock
- 4 fresh ginger, slices
- 3 green onion bottoms, white and light green parts of scallions
- 4 skin-on, bone-in chicken thighs
- 1 tablespoon neutral oil, optional, for brushing chicken
- 1/4 teaspoon ground turmeric, optional, for brushing chicken
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, thinly sliced
For Serving
- 1 cucumber, thinly sliced
- 2 tablespoons chili sauce, for serving as needed
Instructions
- 1
Prepare the Scallion Ginger Oil: In a small heatproof bowl, combine the minced scallions, minced ginger, and salt. Heat the neutral oil in a small saucepan over medium-high heat until shimmering, then carefully pour the hot oil over the scallion and ginger mixture. Stir well and set aside.
⏱️ 5 min
- 2
Prepare the Rice Cooker Base: Wash the long-grain white rice thoroughly until the water runs clear. Add the washed rice to your rice cooker pot. Pour in the chicken stock and stir gently to combine. Add the 4 slices of fresh ginger and the green onion bottoms to the rice mixture.
⏱️ 5 min
- 3
Prepare and Place Chicken: If desired, mix the 1 tablespoon of neutral oil with the ground turmeric in a small bowl and brush this mixture lightly over the skin of the chicken thighs for enhanced color. Carefully place the chicken thighs on top of the rice and aromatics in the rice cooker. Sprinkle the minced garlic and thinly sliced fresh ginger directly over the chicken pieces.
⏱️ 5 min
- 4
Cook the Chicken and Rice: Close the rice cooker lid and press the 'cook' button. Allow the rice cooker to complete its full cooking cycle, which will steam the chicken and cook the rice simultaneously.
⏱️ 35 min
- 5
Rest and Fluff: Once the rice cooker switches to 'warm' or finishes its cycle, let it rest for 5-10 minutes with the lid closed. Then, open the lid, remove the chicken, and gently fluff the rice with a spatula or spoon.
⏱️ 5 min
- 6
Prepare for Serving: Carefully remove the cooked chicken thighs from the rice cooker. Slice the chicken into bite-sized pieces or strips. Arrange the thinly sliced cucumber on a serving platter or individual plates.
⏱️ 5 min
- 7
Assemble and Serve: Mold the cooked rice into a dome shape on individual plates. Arrange the sliced chicken and cucumber alongside the rice. Serve immediately with a small bowl of the prepared Scallion Ginger Oil and a spoonful of chili sauce on the side, allowing guests to add as desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Hainanese Chicken Rice (Rice Cooker Shortcut)
Ingredients
For the Scallion Ginger Oil
- 1/3 cup neutral oil
- 1/2 cup scallions, green parts, minced
- 2 tablespoons fresh ginger, minced
- 1/4 teaspoon salt
For the Hainanese Chicken Rice
- 2 cups long-grain white rice, washed
- 2 1/2 cups chicken stock
- 4 fresh ginger, slices
- 3 green onion bottoms, white and light green parts of scallions
- 4 skin-on, bone-in chicken thighs
- 1 tablespoon neutral oil, optional, for brushing chicken
- 1/4 teaspoon ground turmeric, optional, for brushing chicken
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, thinly sliced
For Serving
- 1 cucumber, thinly sliced
- 2 tablespoons chili sauce, for serving as needed
Instructions
- 1
Prepare the Scallion Ginger Oil: In a small heatproof bowl, combine the minced scallions, minced ginger, and salt. Heat the neutral oil in a small saucepan over medium-high heat until shimmering, then carefully pour the hot oil over the scallion and ginger mixture. Stir well and set aside.
⏱️ 5 min - 2
Prepare the Rice Cooker Base: Wash the long-grain white rice thoroughly until the water runs clear. Add the washed rice to your rice cooker pot. Pour in the chicken stock and stir gently to combine. Add the 4 slices of fresh ginger and the green onion bottoms to the rice mixture.
⏱️ 5 min - 3
Prepare and Place Chicken: If desired, mix the 1 tablespoon of neutral oil with the ground turmeric in a small bowl and brush this mixture lightly over the skin of the chicken thighs for enhanced color. Carefully place the chicken thighs on top of the rice and aromatics in the rice cooker. Sprinkle the minced garlic and thinly sliced fresh ginger directly over the chicken pieces.
⏱️ 5 min - 4
Cook the Chicken and Rice: Close the rice cooker lid and press the 'cook' button. Allow the rice cooker to complete its full cooking cycle, which will steam the chicken and cook the rice simultaneously.
⏱️ 35 min - 5
Rest and Fluff: Once the rice cooker switches to 'warm' or finishes its cycle, let it rest for 5-10 minutes with the lid closed. Then, open the lid, remove the chicken, and gently fluff the rice with a spatula or spoon.
⏱️ 5 min - 6
Prepare for Serving: Carefully remove the cooked chicken thighs from the rice cooker. Slice the chicken into bite-sized pieces or strips. Arrange the thinly sliced cucumber on a serving platter or individual plates.
⏱️ 5 min - 7
Assemble and Serve: Mold the cooked rice into a dome shape on individual plates. Arrange the sliced chicken and cucumber alongside the rice. Serve immediately with a small bowl of the prepared Scallion Ginger Oil and a spoonful of chili sauce on the side, allowing guests to add as desired.
⏱️ 5 min