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–+ servings

Delicious Hainan Chicken Rice in a Rice Cooker

Hainanese Chicken Rice is a traditional dish originally from Hainan Island, in which the chicken is gently poached and then served with rice and a dipping sauce. The dish was originally derived from a dish called Wenchang Chicken and was taken by Chinese immigrants to Singapore and Malaysia. Once there, it evolved into the dish we know today. 
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Prep Time 15 minutes
Cook Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • 4 -5 Chicken Thighs bone in
  • 2 Tbsp Oil
  • 4 -5 Scallions chopped
  • 4 cloves Garlic minced
  • 3 inch piece of Ginger minced
  • 1 1/2 cups brown Jasmine rice see note.
  • 3 cups Chicken or Vegetable Broth
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Fish Sauce
  • 1 Tbsp Sesame Oil
  • Salt and black or white pepper
Dipping Sauce:
  • Finely chopped scallions soy sauce, ginger, rice vinegar and sesame oil. This is optional, but it really does add a lot of flavor.

Equipment

  • Saute Pan
  • Rice Cooker

Method
 

  1. Begin by salt and peppering your chicken on both sides and letting it rest in the refrigerator. I like to toast the white peppercorns lightly, before I grind them.
  2. Chop finely or use a mini prep for your scallion, garlic and ginger and set aside. Wash and drain your rice and then prepare your dipping sauce if using.
  3. In a medium size skillet heat up your oil and sear your chicken thighs on both sides and set aside. You want them just slightly browned. If you want the skin to be more poached and velvety, then feel free to skip this step.
  4. Add in your scallion, garlic and ginger to the same pan and sauté gently. Do not allow them to brown, then add in your rice and sauté for about a minute until it’s well coated.
  5. Add this rice mixture to your rice cooker, add in your broth, soy sauce , fish sauce and sesame oil and mix it up. And then gently lay your chicken skin side up on top and put your rice cooker for normal cooking time for the type of rice you’ve chosen.
  6. After the rice cooker has finished, allow it to set covered for 10 minutes.
Note: I’ve suggested a 2 to 1 ratio of broth to rice, because I used brown jasmine rice and that is the ratio my rice cooker calls for. If you choose to use white jasmine rice, a ratio on one to one should be fine or just follow the directions for your rice cooker.

    Notes

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