Instant Pot Hainanese Chicken Rice (Quick & Easy)
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
2 people
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Course
Main Course
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Cuisine
Chinese
Instant Pot Hainanese Chicken Rice (Quick & Easy)
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Easy, ideal for singles or couples. Fragrant rice, succulent chicken, and tantalizing sauces make my Instant Pot Hainanese Chicken Rice a delightful, impressive dish.
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Ingredients
- 2 chicken leg quarters (organic or free-range chicken)
- 1 cup jasmine rice (220g)
- 1 cup water (240ml)
- 2 sprigs scallion (only white part) (finely chopped)
- 1 garlic clove (minced)
- 1 thumb-sized ginger (peeled, thinly sliced)
- coarse salt
- chicken powder
Scallion - Ginger Sauce
- 2 sprigs scallion (only green part) (finely chopped)
- ½ thumb-sized ginger (peeled, minced)
- 1 pinch salt
- 1 pinch sugar
- ¼ cup neutral cooking oil (60ml)
- chilli (optional, finely chopped)
Soy - Sesame Sauce
- 1½ tbsp all-purpose soy sauce (to your taste)
- 1 tbsp sesame oil (to your taste)
- 1 tsp lime juice (or Chinese black vinegar) (to your taste)
- chilli (optional, finely chopped)
You also need:
- sliced cucumber (Sliced tomatores or blanched bok choy...)
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Instructions
Preparing two kinds of sauce in advance:
- Scallion - Ginger Sauce:In a heat-resistant bowl, mix chopped scallions (green part), minced ginger, chopped chili (if using), sugar, and salt. Heat oil in a pan until it's close to smoking point, then carefully pour it into the bowl with the other ingredients. Stir everything together and let the sauce cool.
- Soy - Sesame Dipping Sauce:Stir in soy sauce, fresh lime juice (or Chinese black vinegar), and sesame oil together. Adjust the flavor to your taste. For those who enjoy a bit of heat, add some chopped fresh chili.
Prepare the chicken:
- To prepare the chicken, gently rub the chicken legs with coarse salt, then rinse off the salt and pat them dry with kitchen paper.
Cook the rice and chicken with Instant Pot:
- Wash and rinse the rice thoroughly until the water runs clear. Drain the rice well and set it aside.
- In the Instant Pot's "Saute" mode, heat 1tbsp cooking oil and sauté ginger, scallions (white part), and garlic for 1-3 minutes until they become fragrant.
- Add the drained rice to the pot and stir-fry for about 30 seconds until it becomes slightly translucent. Remember to scrape the bottom of the pot to prevent sticking and burning. Season the rice with ½ tsp chicken powder.
- Turn off the "Saute" mode, then place the chicken leg quarters on top of the rice. Add 1 cup of water to the pot, following a rice-to-water ratio of 1:1.
- Close the lid and cook the chicken rice on high pressure for 8 minutes. Once the cooking is complete, allow the pressure to release naturally for 15 minutes.
Serve Hainanese Chicken Rice:
- Once the cooking is finished, carefully remove the chicken. Give the chicken a brush of sesame oil and set it aside.
- Use chopsticks or a rice paddle to fluff the rice. The part of rice that was in contact with the chicken may be slightly soggy but it's not a big problem after fluffing.
- Debone the chicken and slice it into bite-sized strips.
- Serve the rice onto individual plates. Place the chicken on the side, accompanied by cucumber slices (or tomato slices, blanched bok choy, etc.).
- Drizzle some ginger - scallion sauce over the chicken and rice. Serve the chicken rice with the soy - sesame dipping sauce. Enjoy!
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