5 from 12 votes
Hainanese Chicken Rice (Rice Cooker)
This recipe for Hainanese Chicken Rice uses boneless chicken thighs cooked with sesame oil, shallots, ginger, and garlic in a rice cooker alongside jasmine rice and chicken broth. The method infuses the rice with savory aromatics and chicken richness, producing fragrant, moist chicken served traditionally with simple accompaniments and flavorful sauces.
Prep Time
5 mins
Cook Time
40 mins
Servings:
2
people
Calories:
563 kcal
Course:
Main Course
Cuisine:
Chinese, Singaporean
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 people
Amount Per Serving
Calories 563
% 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.