Hainanese Chicken Rice (Rice Cooker)
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.)
- Prep time
- 5 min
- Cook time
- 40 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1 green onion (Rinse and knot or cut in thirds.)
Instructions
- 1
Add 1/2 teaspoon chicken stock powder (replace with 1/8 teaspoon of salt if you can't get it) and 1/2 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.
- 2
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.
- 3
Add 2 shallots (sliced), 1" ginger (sliced) and 4 garlic cloves (sliced) to the pan and saute quickly till fragrant.
- 4
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 1/2 Cup white jasmine rice to the pan and quickly stir-fry till fragrant. BE CAREFUL OF OIL SPLATTER.
- 5
Transfer the rice, aromatics and oil to your rice cooker pot. Add 3/4 Cup chicken broth then place the marinated chicken on top of the rice. Add the spring onions then switch on the rice cooker.
- 6
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.)