Easy One Pot Hainanese Chicken Rice (Rice Cooker Recipe)
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.
Equipment
- 1 rice cooker or non-stick soup pot!
Ingredients
- 2 cup 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
Instructions
- In a large bowl, mix together chicken, tumeric, and soy sauce. Once it's combined, add in sesame oil and mix again.
- Wash your jasmine rice twice or until the water is no longer cloudy and runs clear. Add it to your rice cooker.
- 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.
- Add your minced garlic, minced ginger, and ginger slices and mix thoroughly.
- Place the marinated chicken on top of the rice/broth mixture and green onions (optional).
- Close the rice cooker and cook it using your white rice setting! Now set it and forget it!
- 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.
- 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.
- 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!
- 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!