Rice Cooker Hainanese Chicken Rice
Hainanese chicken rice, originally from Southern China, has made its way across Southeast Asia, evolving with bold new flavors—especially when paired with jeow som, a Lao spicy, tangy dipping sauce. The method used in this recipe is the rice cooker making it a fast and easy meal.
- Prep time
- 7 min
- Cook time
- 1 hr 3 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 10 garlic cloves
- 1 inch knob ginger (.7 ounces)
- 2 tablespoon cilantro stem
- 15 bird eye chili peppers
- 2-½ tablespoon sugar
- ½ cup fish sauce
- 1-½ whole lime
- Sprinkle of msg
- 2 tablespoon cilantro leaves
- 3 cups jasmine rice
- 3-1/2 cups chicken stock
- ½ inch of ginger, thin slices
- 6 garlic cloves, minced
- 2 lbs chicken thigh, skin on
- 4 pandan leaves, tied into a knot
- Drizzle of Sesame oil
- Scallions and cilantro for garnish
Instructions
- 1
In a deep mortar, add the garlic, ginger, cilantro, peppers, and smash it into a rough paste.
- 2
Season with sugar, fish sauce, lime juice, msg, and mix well. Adjust to taste.
- 3
Garnish the sauce with cilantro leaves.
- 4
Rinse the jasmine rice with water until it runs clear—about 3 rinses then place the rice in the rice cooker.
- 5
Add the chicken stock then add the minced garlic and ginger. Place the chicken thighs evenly over the rice.
- 6
Take fresh pandan leaves and tie them, and toss them into the pot for added fragrance. Drizzle sesame oil over the chicken for extra flavor.
- 7
Set your rice cooker to cook. If you have a Zojirushi rice cooker, like mine, use the jasmine rice setting and let it work. Mine took 63 minutes.
- 8
Once done, open the rice cooker, remove the pandan leaves, and take out the chicken thighs.
- 9
Fluff the rice with a spoon then serve the chicken alongside the rice, with a small bowl of jeow som sauce on the side.
- 10
Garnish with cilantro and drizzle the sauce over the chicken before serving. Enjoy!