Rice Cooker Hainanese Chicken Rice
A perfect, delicate balance between deeply seasoned, aromatic rice infused with chicken essence and a vibrant, sizzling ginger scallion sauce that brightens every single bite.
Equipment
Ingredients
The Chicken
- 5 Chicken thighs skin-on and deboned
- 1 tsp Chicken bouillon
- 1 tsp Sesame oil
- 1/4 tsp Turmeric powder
The Rice & Aromatics
- 2 cups Jasmine rice washed thoroughly and drained
- 2 cups Salted chicken broth
- 4 slices Ginger
- 3-4 Stalks Green onions
- 1 tsp Garlic minced
- 1 tsp Shallots minced
Ginger-Scallion Sauce
- 3 stalks Green onions finely chopped
- 2 slices Ginger finely minced
- 1/4 tsp Salt
- 3 tbsp Neutral oil
Garnish
- 1/2 English cucumber sliced
- 4-5 sprigs Cilantro
- Sambal chili sauce
Instructions
- Marinate the Chicken: In a bowl, combine the deboned chicken thighs with 1 tsp chicken bouillon, 1 tsp sesame oil, and 1/4 tsp turmeric powder. Rub evenly over the meat and skin; set aside.
- Assemble the Rice Cooker Pot: Place the washed jasmine rice into the inner pot of your rice cooker. Pour in 2 cups of salted chicken broth, then drop in the 4 ginger slices, 3–4 green onion stalks, 1 tsp minced garlic, and 1 tsp minced shallots. Place the marinated chicken thighs in a single, even layer directly on top of the rice mixture.
- Cook: Close the rice cooker lid and press the standard white rice setting. Allow it to cook completely through its cycle.
- Prepare the Ginger Scallion Sauce: In a heatproof bowl, combine the finely chopped green onions, finely minced ginger, and a dash of salt. Heat 3 tbsp of neutral oil in a small skillet or saucepan until it begins to shimmer and bubble. Carefully pour the hot oil directly over the ginger and scallion mixture. Stir well as it sizzles and set aside.
- Slice and Plate: When the rice cooker cycle finishes, remove the chicken thighs to a cutting board and slice into bite-sized strips. Discard the cooked ginger slices and green onion stalks from the pot, then fluff the rice gently with a paddle. Plate the aromatic rice alongside the sliced chicken, spoon the ginger scallion sauce over top, and garnish with sliced cucumber, fresh cilantro, and a side of sambal chili sauce.
Notes
- Save it for Lazy Nights: This recipe is designed for maximum flavor with minimal cleanup! By layering everything inside the rice cooker, the chicken juices naturally baste the rice while it cooks.
- The Sizzle Control: Make sure your bowl for the ginger scallion sauce is heat-safe (glass, metal, or ceramic) before pouring in the bubbling hot oil!
- Customizing Heat: If you love extra spice, you can stir a half-teaspoon of sambal directly into your ginger scallion oil for a fiery twist!