Easy Hainanese Chicken Rice in Rice Cooker
Ingredients
For the Chicken
- 3-4 Chicken thighs, skin-on
- 2 teaspoon sesame oil
- Salt
- White pepper
For the Rice
- 2 cups plain white rice, I used Jasmine rice
- Chicken broth, amount adjusted based on the rice cooker instructions (same amount as water)
- 4 clove garlic, minced
- 1 tablespoon ginger, minced
- 4 thinly sliced ginger
- 2 scallion, sliced in half
- ½ teaspoon salt
- ½ teaspoon white pepper
- ½ teaspoon turmeric, optional
Scallion Oil
- 1 cup scallion, chopped
- ⅓ cup neutral oil, I used avocado oil
- ¼ teaspoon salt
Equipment
Instructions
- Pat chicken dry with a paper towel, then season with sesame oil, salt and white pepper. Set aside.
- Rinse the rice thoroughly and place it in the rice cooker.
- Add chicken broth, garlic, ginger, scallion, salt, white pepper, and turmeric in the rice cooker. Stir to combine.
- Place the chicken thighs directly on top of the rice.
- Close the lid, select the Plain Mode setting, and press start. If you're not using a Tiger Rice Cooker, simply select White Rice or Standard Mode.
- While the rice is cooking, make scallion oil. Place the chopped scallion in a heat proof bowl. Then in a small pot or saucepan, heat ⅓ cup of neutral oil over medium heat to about 350F. Turn off heat, then carefully pour the oil over the chopped scallion. Add salt and mix until well combined. Taste and add more salt if needed.
- When the rice is done, open the lid. Remove the chicken from the rice cooker.
- Slice the chicken, fluff the rice, and drizzle scallion oil on top of chicken and rice. Serve with a cucumber and chili sauce if desired.
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