Hainanese Chicken Rice (Rice Cooker)
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
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Servings
2 people
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Calories
563 kcal
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Course
Main Course
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Cuisine
Chinese, Singaporean
Hainanese Chicken Rice (Rice Cooker)
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A super easy recipe for a fragrant and delicious Singapore Chicken Rice, made in the Rice Cooker. Made from easy-to-find ingredients (I tested without pandan leaves, but also show you how to use pandan leaves if you can get them.)
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Ingredients
- 0.3 lb boneless chicken thighs (136g) Don't remove the skin and fat, if yours comes with.
- 1½ Tablespoon sesame oil ½ Tablespoon to rub into the chicken and 1 Tablespoon for stir-frying later.
- ½ teaspoon chicken stock powder Substitute with ⅛ teaspoon for salt if you can't get it.
- 2 shallots Peel, slice and smash with the back of your knife. You can substitute with red onions but do not use onion powder.
- 1 inch fresh ginger No need to peel. Just slice and smash. Do not use ginger powder.
- 4 garlic cloves Peeled and smashed. Do not use garlic powder.
- ½ Cup white rice Use uncooked Jasmine rice. Do not use sushi rice or Korean rice. Wash and drain carefully to reduce oil splatter.
- ¾ Cup chicken broth Substitute: equal amount of water and 1 teaspoon chicken stock powder or 1 chicken stock cube (If using unseasoned homemade chicken sotkc, you will need to add salt.)
- 1 green onion Rinse and knot or cut in thirds.
Instructions
Prepping the Chicken
- Add ½ teaspoon chicken stock powder (replace with ⅛ teaspoon of salt if you can't get it) and ½ Tablespoon sesame oil onto 0.3 lb of chicken thighs. Note: Let the chicken come to room temperature before cooking for the meat to be juicier.
For extra flavor
- Heat up a frying pan and add 1 Tablespoon sesame oil.Note: Chinese sesame oil burns easily so be quick and use low or medium heat. You can substitute with chicken fat if you have it.
- Add 2 shallots (sliced), 1" ginger (sliced) and 4 garlic cloves (sliced) to the pan and saute quickly till fragrant.
- OPTIONAL: Water and oil will splatter and may burn you so be careful! Skip this step if you want to play safe (but note this makes the rice more fragrant.)Add the washed and drained ½ Cup white jasmine rice to the pan and quickly stir-fry till fragrant. BE CAREFUL OF OIL SPLATTER.
In the Rice Cooker
- Transfer the rice, aromatics and oil to your rice cooker pot. Add ¾ Cup chicken broth then place the marinated chicken on top of the rice. Add the spring onions then switch on the rice cooker.
- When the rice cooker finishes, wait for 10 minutes before uncovering the rice cooker lid, then fluff up the fragrant rice before serving. You may want to add a drizzle of sesame oil over the chicken. (If you want it to look authentic, slice up the chicken before serving.)
Notes
- Extra flavor: If you can get them, add pandan leaves. Wash, bruise between your hands, tie in a knot and add to the rice cooker to cook with the chicken and rice. Remove before serving.
- Serving suggestion: In Singapore, this dish usually comes with sliced cucumbers, tomatos, and a bowl of chicken soup. Serve with dark soy sauce, Singapore Chicken Rice Chili, and Singapore Chicken Rice Ginger Sauce.
- To make the Chicken Rice Chili, you need to blend garlic, ginger, calamansi lime juice, big red chilies, chicken stock/ broth (or just add chicken stock powder/ bouillon cube), and a bit of white sugar and salt. Alternatively, use a food processor to blitz the ingredients. (If you're rushed, you can (I suppose) use Sriracha or Sambal Oelek instead, but note that they won't taste as good!)
- Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
Nutrition Information
Show Details
Calories
563kcal
(28%)
Carbohydrates
35g
(12%)
Protein
28g
(56%)
Fat
34g
(52%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
11g
Monounsaturated Fat
14g
Trans Fat
0.1g
Cholesterol
78mg
(26%)
Sodium
21360mg
(890%)
Potassium
568mg
(16%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
116IU
(2%)
Vitamin C
6mg
(7%)
Calcium
201mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 563 kcal
% Daily Value*
| Calories | 563kcal | 28% |
| Carbohydrates | 35g | 12% |
| Protein | 28g | 56% |
| Fat | 34g | 52% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 78mg | 26% |
| Sodium | 21360mg | 890% |
| Potassium | 568mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 116IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 201mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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