Easy Rice Cooker Hainanese Chicken and Rice
Easy Rice Cooker Hainanese Chicken and Rice
Ingredients
For the Chicken
- 2 chicken thighs
- 2 teaspoons sesame oil
- 1 pinch salt
For the Rice
- 2 cups white rice
- 6 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 stalk green onion, chopped
- 2 cups chicken broth
- 1 teaspoon chicken bouillon powder
- 1 teaspoon turmeric powder
For the Ginger Scallion Sauce
- 1 tablespoon ginger, grated
- 1 stalk green onion, thinly sliced
- 1 teaspoon sesame oil
- 1 pinch salt
- 2 tablespoons neutral oil, heated until shimmering
For the Chili Garlic Sauce
- 6 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons sambal chili sauce
- 2 tablespoons sriracha
- 1 tablespoon chicken broth
- 1 teaspoon lime juice
- 2 teaspoons sugar
For Garnish
- 4 shiso leaves, or sesame leaves, as needed
Instructions
- 1
In a medium bowl, combine the chicken thighs with 2 teaspoons of sesame oil and a pinch of salt. Mix well to ensure the chicken is evenly coated.
⏱️ 2 min
- 2
In your rice cooker pot, add the white rice, minced garlic, grated ginger, chopped green onion, chicken broth, chicken bouillon powder, and turmeric powder. Stir gently to combine.
⏱️ 3 min
- 3
Carefully place the seasoned chicken thighs on top of the rice mixture in the rice cooker. Close the lid.
⏱️ 1 min
- 4
Cook the rice and chicken using the 'normal white rice' setting on your rice cooker. This typically takes about 25-30 minutes, depending on your rice cooker model.
⏱️ 25 min
- 5
While the chicken and rice are cooking, prepare the ginger scallion sauce. In a small heatproof bowl, combine 1 tablespoon of grated ginger, the thinly sliced green onion, 1 teaspoon of sesame oil, and a pinch of salt. Heat the 2 tablespoons of neutral oil until it's shimmering hot, then carefully pour it over the ginger and green onion mixture. Stir well to combine.
⏱️ 5 min
- 6
Next, prepare the chili garlic sauce. In another small bowl, combine the minced garlic, grated ginger, sambal chili sauce, sriracha, chicken broth, lime juice, and sugar. Mix thoroughly until all ingredients are well incorporated.
⏱️ 3 min
- 7
Once the rice cooker has finished its cycle and the chicken is cooked through, carefully remove the chicken thighs from the pot. Let them rest for a few minutes on a cutting board, then slice them into strips.
⏱️ 5 min
- 8
To serve, scoop a generous portion of the fragrant chicken rice into a bowl. Arrange the sliced chicken on top of the rice. Drizzle with both the ginger scallion sauce and the chili garlic sauce, according to your preference. Garnish with fresh shiso or sesame leaves.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Rice Cooker Hainanese Chicken and Rice
For the Chicken
- 2 chicken thighs
- 2 teaspoons sesame oil
- 1 pinch salt
For the Rice
- 2 cups white rice
- 6 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 stalk green onion, chopped
- 2 cups chicken broth
- 1 teaspoon chicken bouillon powder
- 1 teaspoon turmeric powder
For the Ginger Scallion Sauce
- 1 tablespoon ginger, grated
- 1 stalk green onion, thinly sliced
- 1 teaspoon sesame oil
- 1 pinch salt
- 2 tablespoons neutral oil, heated until shimmering
For the Chili Garlic Sauce
- 6 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons sambal chili sauce
- 2 tablespoons sriracha
- 1 tablespoon chicken broth
- 1 teaspoon lime juice
- 2 teaspoons sugar
For Garnish
- 4 shiso leaves, or sesame leaves, as needed
Instructions
- 1
In a medium bowl, combine the chicken thighs with 2 teaspoons of sesame oil and a pinch of salt. Mix well to ensure the chicken is evenly coated.
⏱️ 2 min - 2
In your rice cooker pot, add the white rice, minced garlic, grated ginger, chopped green onion, chicken broth, chicken bouillon powder, and turmeric powder. Stir gently to combine.
⏱️ 3 min - 3
Carefully place the seasoned chicken thighs on top of the rice mixture in the rice cooker. Close the lid.
⏱️ 1 min - 4
Cook the rice and chicken using the 'normal white rice' setting on your rice cooker. This typically takes about 25-30 minutes, depending on your rice cooker model.
⏱️ 25 min - 5
While the chicken and rice are cooking, prepare the ginger scallion sauce. In a small heatproof bowl, combine 1 tablespoon of grated ginger, the thinly sliced green onion, 1 teaspoon of sesame oil, and a pinch of salt. Heat the 2 tablespoons of neutral oil until it's shimmering hot, then carefully pour it over the ginger and green onion mixture. Stir well to combine.
⏱️ 5 min - 6
Next, prepare the chili garlic sauce. In another small bowl, combine the minced garlic, grated ginger, sambal chili sauce, sriracha, chicken broth, lime juice, and sugar. Mix thoroughly until all ingredients are well incorporated.
⏱️ 3 min - 7
Once the rice cooker has finished its cycle and the chicken is cooked through, carefully remove the chicken thighs from the pot. Let them rest for a few minutes on a cutting board, then slice them into strips.
⏱️ 5 min - 8
To serve, scoop a generous portion of the fragrant chicken rice into a bowl. Arrange the sliced chicken on top of the rice. Drizzle with both the ginger scallion sauce and the chili garlic sauce, according to your preference. Garnish with fresh shiso or sesame leaves.
⏱️ 3 min