Rice Cooker Hainanese Chicken and Rice
Hainanese chicken and rice is one of my classic comfort dishes, and anytime I see it on a menu, I have an unshakeable urge to order it. It is simple, humble, and so comforting. While it may seem simple and bland, when it's done right, it is incredibly flavorful. Traditionally, this dish takes time. From
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 Boneless Skin-on Chicken Thighs
- 1/8 tsp Salt
- 1/8 tsp White Pepper
- 2 cups White Jasmine Rice
- 2 cups Chicken Stock
- 2 Cloves Garlic
- 1 inch knob Ginger
- 2 Pandan Leaves
- 1 tbsp Oil
- 4 Fresno Chilies
- 4 Thai Chilies
- 4 Cloves Garlic
- 1 inch knob Ginger
- 1/4 cup Chicken Stock
- 1/2 Lime Juice
- 1/2 tbsp Sugar
- 1/4 tsp Salt
- 3 Stalks Green Onions, Green Part
- 1 inch Knob Ginger
- 1/4 tsp Salt
- 1/4 tsp MSG
- 3 tbsp Oil
Instructions
- 1
Prepare the Rice:
- 2
Rinse rice 3 to 4 times until the water runs mostly clear. Add rice to the rice cooker along with an equal amount of chicken stock to achieve a 1:1 ratio. Stir in a splash of neutral oil. Layer sliced ginger, whole garlic cloves, and pandan leaves directly on top of the rice
- 3
Prepare the Chicken:
- 4
Debone the skin on chicken thighs and season lightly with salt and white pepper. Place the chicken on top of the rice, skin side up. Cook using the standard white rice setting
- 5
Make the Chili Sauce:
- 6
Add Fresno chilies, Thai chilies, garlic, and ginger to a food processor. Pulse, then blend until finely chopped. Add chicken stock, lime juice, sugar, and salt. Blend until smooth. Transfer to a container and refrigerate
- 7
Make the Ginger Scallion Sauce:
- 8
Finely mince ginger and chop green onions. Add to a heatproof bowl and season with salt and MSG. Heat neutral oil until hot, then pour it over the ginger and scallions. Mix well. Prepare just before serving
- 9
Serve:
- 10
When cooking is complete, remove the chicken and let it rest briefly before slicing. Discard aromatics from the rice and fluff gently. Mold rice onto a plate, top with sliced chicken, and spoon ginger scallion sauce over the top. Serve with chili sauce and sliced cucumbers.