One Pot Hainanese Chicken Rice (in a Rice Cooker)

One Pot Hainanese Chicken Rice, cooked effortlessly in a rice cooker, is a fragrant and comforting dish where succulent chicken meets chicken rice for a flavour packed, one-pot meal! Clean up is also a breeze.

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Out of all the recipes I’ve ever created, the One Pot Hainanese Chicken Rice recipe has to be one of my favourites. Honestly, because it cooks right in the rice cooker, all the flavors completely meld together. It features succulent chicken, fragrant rice, and a medley of aromatic spices. Plus, the cleanup is incredibly easy since everything happens in one pot.

Fortunately, if you do not have a rice cooker, I’ve still got you covered! See the recipe notes below for instructions on cooking this over the stovetop.

Making it in a rice cooker is a game-changer!

One pot rice cooker recipes are a culinary game-changer for several reasons:

• Efficiency: They simplify meal preparation by combining all ingredients in one vessel, minimizing cleanup
• Flavour Infusion: Cooking rice and proteins together allows for the mingling of flavours, resulting in a dish that’s incredibly tasty!
• Even Cooking: The rice cooker ensures even heat distribution, yielding perfectly cooked grains and proteins every time
• Versatility: From grains to proteins and vegetables, the rice cooker can handle a wide range of ingredients, making it a versatile kitchen tool

What is Hainanese Chicken Rice and Why is it Famous?

Hainanese Chicken is a beloved Singaporean dish known for a few key elements:

• Poached Chicken: The cooking process leaves the chicken incredibly tender, succulent, and juicy
• Ginger and Garlic Sauce: Served with a mixture of ginger, garlic, and oil, it adds a spicy, aromatic kick to the clean tasting chicken
• Fragrant Rice: Additionally, the grains absorb the rich chicken broth and soak up all the amazing flavors from the poached chicken!

How to Store Hainanese Chicken Rice Leftovers

It’s best eaten immediately. Alternatively, if you do have leftovers, the chicken, rice, and ginger scallion sauce store perfectly well in the fridge for 2-3 days. To reheat the rice and chicken, just pop them in the microwave and add a few drops of water to make it soft and succulent again.

Easy One Pot Hainanese Chicken Rice (Rice Cooker Recipe)

5 from 9 votes

One Pot Hainanese Chicken Rice, cooked effortlessly in a rice cooker, is a fragrant and comforting dish where succulent chicken meets chicken rice for a flavour packed, one-pot meal! Clean up is also a breeze.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 3 people

Course: dinner, Main, Main Course

Cuisine: singaporean

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 2 cups jasmine rice use the "cup" that comes with your rice cooker
• 2 chicken legs substitute any time with chicken wings, breast, or thighs
• 4 slices ginger
• 1 tbsp minced ginger
• 1 tbsp minced garlic
• 1 can chicken broth (412ml)
• 1.5 tsp tumeric
• 1 tbsp soy sauce
• 1.5 tsp sesame oil
• sprinkle green onions optional

Ginger Scallion Oil

• 1-2 tbsp chopped green onions / scallions
• 1-2 tbsp minced ginger
• 1 tsp minced garlic
• 1/3 cup avocado oil or any other high smoke point oil

Equipment

• 1 rice cooker or a non-stick soup pot

Method

 

1. In a large bowl, mix together chicken, tumeric, and soy sauce. Once it's combined, add in sesame oil and mix again.
2. First, wash your jasmine rice twice or until the water is no longer cloudy and runs clear. Add it to your rice cooker.
3. Add chicken broth to your rice cooker and fill it up to the "2" line (if using 2 'cups' of rice). Make sure you are using the cup that comes with your rice cooker. If you like your rice a bit softer, add 1/4 cup more water or broth.
4. Next, add your minced garlic, minced ginger, and ginger slices and mix thoroughly.
5. Place the marinated chicken on top of the rice/broth mixture and green onions (optional).
6. Close the rice cooker and cook it using your white rice setting! Now set it and forget it!
7. For your ginger scallion oil, in a small glass container, add in your minced garlic, minced ginger, and chopped scallions/green onion. Season with salt and pepper to taste.
8. In a small pot, heat up your avocado oil on medium heat. After few minutes, put a wooden chopstick in your oil to check if any air bubbles come from the chopstick. Once you see air bubbles, the oil is hot enough. Turn off heat.
9. Carefully pour the hot oil directly on top of the ginger garlic scallion mixture and watch it sizzle! Once all the oil is in the container, give it a good stir and you're done!
10. Finally, once the rice cooker finishes cooking, remove the chicken and scoop the rice into a bowl. Place the bowl upside down on a plate and put chicken pieces on the side. Add the ginger scallion oil on top of the rice and chicken and enjoy!

Notes

Stove Option:

If you don’t have a rice cooker, use a medium sized non-stick soup pot and follow the same instructions.

For the rice to water ratio, make sure to use 1 1/4 cups water for every 1 cup of jasmine rice.

Once you have all the ingredients in the pot, turn the heat on high to bring the rice mixture to a rapid boil (no lid).

Once you see edges bubbling and a bit of white foam around the sides, put the lid on and turn the heat down to LOW. Let it simmer with the lid on for about 12 minutes. Do not lift the lid!

Once the 12 minutes are up, turn off the heat and let it continue cooking WITH THE LID ON for another 10 minutes. Make sure not to lift the lid as it’ll cause all the steam to escape.

Optional: For an extra touch, you can serve this with a side of chili sauce and cold cucumber slices as well.

Tried this recipe?Mention @eatingwithkirby or tag #eatingwithkirby!

And there you have it! Enjoy this comforting and flavourful One Pot Hainanese Chicken Rice straight from your rice cooker! Moreover, the aromatic blend of ginger, garlic, and turmeric will leave your taste buds wanting more.

All in all, I hope you’re inspired to try this recipe for yourself. So don’t forget to comment on my IG reel/TikTok or in this blog post telling me what you thought of this recipe!

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