One Pot Hainanese Chicken and Rice (Easy Rice Cooker Recipe)
Ingredients
- 2 cups uncooked white rice, preferably jasmine rice, rinsed
- 2 scallions, trimmed and cut into thirds
- 4 slices fresh ginger
- 2 garlic cloves, minced
- 2 ½ cups chicken stock
- 1 teaspoon salt
- Ground white pepper to taste
- 2 pounds chicken breast and/or thighs, skin-on and boneless (choose small breasts and/or thighs), trimmed from excess fat.
To serve:
- Sliced cucumbers
- Chili sauce such as sambal oelek
Scallion Sauce
- ½ cup scallions, sliced very finely (white and light green parts only)
- 1 tablespoon vegetable oil
- 1 teaspoon toasted sesame oil
- Salt or soy sauce, to taste
- Fresh lime juice, to taste
Instructions
- Place the rice, scallions, ginger garlic and stock in a rice cooker. Stir in the salt and ground white pepper.
- Gently, nestle the chicken pieces into the rice. Close the lid and press start to cook (white rice setting), cook until both rice and chicken are cooked through.
- When the cooking is done, keep the rice maker with the lid closed for an additional 5 to 10 minutes.
- Transfer the chicken to a cutting board to slice it. You can keep or remove the chicken skin. Fluff the rice with a fork and serve with sliced chicken, sliced cucumbers, scallion sauce and chili sauce (optional)
To make the scallion sauce:
- Place the scallions in a small heat-proof bowl. In a small skillet, heat the vegetable oil and sesame oil over medium-high heat. When the oil is hot, remove from the heat and pour over the sliced scallions. Season to taste with salt (or soy sauce) and fresh lime juice (optional)
Notes
- Use skin-on chicken for best results: Use boneless, skin-on chicken thighs or chicken breast (or a combination of both). For best results and even cooking, choose smaller breasts and/or thighs.
- Skin-on chicken is best: As the chicken cooks, fat slowly renders and coats the rice grains, enhancing flavor and improving mouthfeel.
- Rice: The ideal choice for this dish is Jasmine rice which has a naturally aromatic quality. Other types of rice, such as long or medium-grain white rice (calrose) can be used. Make sure to rinse the rice to remove some of the excess starch.
- Use Stock/Broth: Instead of water, to boost flavor.
Nutrition
Calories: 656 kcal, Carbohydrates: 81 g, Protein: 59 g, Fat: 8 g, Saturated Fat: 2 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Trans Fat: 0.03 g, Cholesterol: 150 mg, Sodium: 1065 mg, Potassium: 1134 mg, Fiber: 1 g, Sugar: 3 g, Vitamin A: 132 IU, Vitamin C: 5 mg, Calcium: 49 mg, Iron: 2 mg
