Rice Cooker Hainanese Chicken Rice
Learn how to make Hainanese Chicken Rice using a rice cooker! This easy, one-pot chicken rice delivers juicy, fragrant chicken with flavorful garlic rice.
Ingredients
For the Chicken & Rice:
- 2 bone-in chicken thighs or chicken breasts
- 2 cups 400g jasmine rice
- 2 tbsp 30ml garlic-infused oil
- 1 tsp 5g chicken bouillon
- ½ tsp 2.5ml dark soy sauce
- 1 ¼ cups 300ml chicken broth or water
- 1 inch 2.5cm ginger sliced
- 2 scallions
- ¼ tsp 1g turmeric powder for golden skin
For the Chili Garlic Sauce
- 4-5 Red chilies Thai chilies or Fresno
- 10 cloves garlic
- 1 inch 2.5cm fresh ginger
- 3 tbsp 45ml rice vinegar
- 1 ½ tbsp 20g sugar
- 1 tsp 5g salt
For Scallion Ginger Sauce:
- 2 White scallion stems minced
- 1.5-2 inch Fresh ginger minced
- 3 Tbsp Neutral Oil
- ¼ tsp salt
Instructions
- Debone and pat dry the chicken. Brush the turmeric-garlic oil over the skin and set aside.
- Blend all chili sauce ingredients until smooth or chunky to your liking
- Blend all ginger-scallion sauce ingredients until smooth. Pour the hot oil into the mixture and salt.
- Wash the rice and add it to the rice cooker with seasonings, chicken broth, and garlic-infused oil.
- Arrange chicken on top, add ginger and scallions, and cook on regular mode (a standard setting for white rice)
- Check doneness. If the juices are clear, fluff the rice and serve with cucumber slices and sauces.
Video
Notes
Serving Suggestions
- Garnish with fresh cucumber slices and extra fried garlic for crunch.
- Pair with ginger-scallion oil for an extra hit of umami.