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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Rice Cooker Hainanese Chicken And Rice

2.0

1 lb chicken thighs bone in (450g)

2 tsp sesame oil (5g)

¼ tsp salt (1 1.5g)

2 cups jasmine rice

6 garlic cloves, minced or grated (10g)

½ inch ginger, minced or grated (10g)

2 scallions, chopped (20g)

Chicken broth (slightly less than your rice cooker needs)

1 tsp chicken bouillon (5g)

½ optional: tsp turmeric powder (2.5 5g)

½ inch ginger, minced or grated (10g)

1 green onions, minced (10g)

1 tsp sesame oil (3g)

Salt to taste

3 tbsp neutral oil (30g)

6 garlic cloves, minced (10g)

½ inch ginger, minced (10g)

2 tbsp sambal (25g)

2 tbsp sriracha (25g)

2 tbsp chicken stock (20g)

1 tbsp lime juice (12g)

2 teaspoons sugar (9g)

Place chicken thighs in a mixing bowl and season with sesame oil and salt.
Add jasmine rice, garlic, ginger, scallions, chicken bone broth, chicken bouillon, and turmeric powder into your rice cooker bowl.
Place chicken thighs on top of the rice.
Run your rice cooker settings for white rice. I use the 'quick' setting on my rice cooker which runs for 35m.
While your chicken and rice are cooking, prepare your sauces.
For the Ginger Scallion Sauce: Add the ginger, green onions, and salt to a bowl.
Heat the sesame oil and neutral oil in a pan until hot.
Pour hot oil into the bowl and mix.
For the Chili Sauce: Add garlic, ginger, sambal, sriracha, chicken stock, lime juice, and sugar into a bowl and mix.

Course🍽️Main Course

Diets🥛Dairy-free🥜Nut-free...

Category🍽️Main Dish

CuisineAsian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 1h

Created 2 weeks ago

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