Hainanese Chicken Rice (Rice Cooker Version)

Ingredients

• 2 cups Jasmine Rice (Rinse until water runs clear)
• 2.25 cups Water (Adjust if using broth; keep ratio same as rice cooker instructions)
• 4 pieces Chicken Thighs (bone‑in, skin‑on) (About 1.5 lb; skin adds flavor and fat to the rice)
• 3 cloves Garlic (Minced)
• 2 tablespoons Ginger (Finely minced, fresh)
• 2 stalks Scallions (White and green parts sliced thinly)
• 0.5 teaspoon Turmeric Powder (Optional, for golden color)
• 1 teaspoon Salt (Adjust to taste)
• 1 cup Low‑Sodium Chicken Broth (Adds depth; can replace with water + bouillon)
• 1 teaspoon Sesame Oil (For finishing the rice (optional))
• 2 tablespoons Neutral Oil (vegetable or canola) (For ginger‑scallion oil)
• 1 tablespoon Chili Sauce (Optional, for serving)
• 0.5 piece Cucumber (Thinly sliced for garnish)

Instructions

1. Rinse the Rice

   Place the jasmine rice in a bowl, fill with water and swirl. Drain and repeat until the water runs clear (about 3 rinses).

   Time: PT3M

2. Prep Aromatics

   Mince the garlic and ginger. Slice the scallions thinly, separating white and green parts.

   Time: PT5M

3. Assemble in Rice Cooker

   Add the rinsed rice to the cooker inner pot. Pour in 2 ¼ cups water (or the measured water amount), then add the chicken broth, turmeric, and salt. Gently place the chicken thighs on top, skin side up. Sprinkle the minced garlic, ginger, and the white parts of the scallions over everything.

   Time: PT5M

4. Cook

   Close the lid and select the "White Rice" setting. Let the cooker run its cycle (approximately 30 minutes).

   Time: PT30M

5. Make Ginger‑Scallion Oil

   While the rice cooks, heat 2 Tbsp neutral oil in a small saucepan over medium heat. Add the minced ginger and the green parts of the scallions. Sauté 2–3 minutes until fragrant but not browned. Remove from heat.

   Time: PT5M

   Temperature: Medium heat

6. Rest and Slice Chicken

   When the cooker signals "Done," keep the lid on and let the chicken rest 5 minutes. Then remove the thighs, slice each into bite‑sized pieces.

   Time: PT5M

7. Finish Rice and Plate

   Fluff the rice with a fork, drizzle with the optional sesame oil, and stir in half of the ginger‑scallion oil for aroma. Place a serving of rice in a bowl, top with sliced chicken, drizzle the remaining oil, add a spoonful of chili sauce, and garnish with cucumber slices.

   Time: PT7M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

60 g

Fat

12 g

Fiber

2 g