One Pot Rice Cooker Hainanese Chicken and Rice
Equipment
Ingredients
Chicken & Rice
chicken thighs, skinless, boneless (raw)
400 g
sesame oil
7.5 ml
salt
1.5 g
garlic (minced)
9 g
ginger (minced)
6 g
chicken bone broth
240 ml
jasmine rice (uncooked)
130 g
chicken bouillon powder
3 g
persian cucumber
1 piece
Chili Sauce
garlic (minced)
9 g
sambal chili paste
30 g
sriracha
30 g
chicken broth
30 ml
lime juice
15 ml
brown sugar
2.5 g
Instructions
Prepare vegetables
Dice cucumbers into thin circles and thinly slice green onions if available.
Wash the rice
Rinse uncooked jasmine rice under cold water until water runs clear.
Prepare rice cooker
Add minced garlic, minced ginger, chicken bone broth, chicken bouillon powder, and washed rice into the rice cooker pot and mix well.
Marinate the chicken
Season chicken thighs with salt and sesame oil, then place on top of rice mixture in the cooker.
Cook in rice cooker
Cook everything together in the rice cooker on quick cook setting for 30-35 minutes until rice is tender and chicken is cooked through.
Make chili sauce
In a small bowl, combine minced garlic, sambal chili paste, sriracha, chicken broth, lime juice, and brown sugar. Mix until well combined.
Plate and serve
Divide chicken, rice, chili sauce, and cucumber slices equally between two plates. Serve immediately.
Original recipe
Storage
Store rice and chicken separately from sauce for best texture. Sauce can be stored up to 5 days in refrigerator.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.