Hainanese chicken in rice cooker is one of those meals that sounds way more impressive than the effort it takes. Tender, steamed juicy chicken. Fragrant, silky rice. A ginger scallion sauce so good you'll want to pour it on everything. And it all happens in the rice cooker. I know you love a good dump-and-cook recipe, so this one is for you!
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I love going to Malaysian restaurants with girlfriends, and this is always our order. I am shocked at how easy it is to make at home and in my rice cooker. It is so easy. I am obsessed with the ease and the aroma. The chicken is so simple and steamed perfectly. The ginger scallion sauce is a must for those authentic flavours. No chopping, just put it in a food processor and pour the hot oil to make your life easy.
Other rice cooker recipes you need to try! Rice Cooker Beef Pepper Rice, Chicken Adobo Rice Cooker, and Gyudon (a Japanese beef and rice classic).
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How to make (VIDEO)
I've made this more times than I can count, and the ratio I landed on, 2 cups jasmine rice to 1½ cups chicken broth, gives you rice that's perfectly cooked without turning mushy. The chicken sits right on top, steams as the rice cooks, and the fat from the skin drips down and flavours every single grain. No marinating. No extra pots. No babysitting the stove. Just you and your rice cooker.
How to make (PICTURES)
- Step 1: Rinse rice, place all the ingredients in.
- Step 2: Place the chicken on top.
- Step 3: Use a food processor to make the ginger scallion sauce.
- Step 4: Serve with with Hainanese chicken and rice.
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Hainanese Chicken in Rice Cooker
Ingredients
Equipment
Method
- Rinse the jasmine rice under cold water until the water runs mostly clear. Add it to your rice cooker.2 cups jasmine rice
- Pour in the chicken broth. Add the sliced ginger, smashed garlic, green onion pieces, salt, and white pepper. Give it a quick stir.1½ cups chicken broth, 1- inch piece of fresh ginger, 2 cloves garlic, 2 stalks green onions, ½ teaspoon salt, ½ teaspoon white pepper
- Lay the chicken thighs skin-side up on top of the rice in a single layer.4 boneless
- Close the lid and press your standard white rice setting. Let the rice cooker do its thing.
- While the chicken and rice are cooking, make the ginger scallion sauce. Add the minced ginger and thinly sliced green onions to a food processor and pulse until finely blended (not pureed - you want a rough texture). Transfer to a heat-safe bowl.1- inch piece fresh ginger, 2 stalks green onions
- Heat the avocado oil in a small saucepan over high heat until it's scorching hot. You'll see it shimmer and just start to smoke slightly.¼ cup avocado oil
- Carefully pour the hot oil directly over the ginger and scallion mixture. It will sizzle loudly. That's what you want. Stir in the salt and white pepper immediately.1 teaspoon salt, ½ teaspoon white pepper
- When the rice cooker cycle finishes, let it sit on warm with the lid closed for 5 minutes. This helps the chicken finish steaming and the rice settle.
- Remove the chicken, slice or shred it, and serve over the rice with the ginger scallion sauce spooned generously on top.
Nutrition
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Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
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Di says
Yum! So simple and easy. Ginger sauce is delish, but grating takes a long time without a food processor.
Carmen Spillette says
the food processor is a game changer
Bong says
Good!
Carmen Spillette says
Thank you Tito Bong