Hainanese Chicken Rice (Rice Cooker)
User Reviews
5
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Prep Time
5 mins
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Cook Time
40 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)
Description
Hainanese Chicken Rice is made by seasoning chicken thighs with sesame oil and chicken stock powder, letting them come to room temperature, then cooking them in a rice cooker with washed jasmine rice and a fragrant blend of sauteed shallots, ginger, and garlic. The rice absorbs the aromatics and chicken broth for a rich flavor.
The recipe calls for using fresh aromatics rather than powders and warns about oil splatter during sauteing. The chicken skin and fat are left on to contribute flavor and moisture. The rice cooker simplifies cooking by combining the chicken, rice, and broth to cook simultaneously.
Traditionally, the dish is served with sliced cucumbers, tomatoes, a chicken soup, and dipping sauces including dark soy sauce, chili sauce made from blended garlic, ginger, chili, lime juice, stock, sugar, and salt, and a ginger sauce. Adding pandan leaves during cooking can enhance the fragrance.
Careful ingredient proportions and aromatic preparation provide a balanced, savory meal easier than stove-top versions. The recipe notes suggest adjustments if certain ingredients like chicken stock powder are unavailable.
Ingredients
- 0.3 lb chicken thigh 136g) Don't remove the skin and fat, if yours comes with, boneless
- 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 shallot Peel, slice and smash with the back of your knife. You can substitute with red onions but do not use onion powder
- 1 inch ginger No need to peel. Just slice and smash. Do not use ginger powder, fresh
- 4 garlic Peeled and smashed. Do not use garlic powder, cloves
- 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
- For added fragrance, include pandan leaves tied in a knot and remove before serving.
- Serve with traditional accompaniments: sliced cucumbers, tomatoes, chicken soup, and sauces like dark soy, chili sauce made from fresh aromatics, and ginger sauce.
- When chicken stock powder is unavailable, substitute salt accordingly and adjust broth as needed for flavor balance.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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