Hainanese Chicken & Rice but 20% effort
Here is the simplest Hainanese chicken and rice recipe you can make all in your rice cooker that delivers most of the results without needing to boil and poach a whole chicken. The simplicity in this approach makes the hardest part just preparing the ginger scallion, and chili sauce, which you definitely SHOULD NOT SKIP. Some say that these two flavor packed sauces are the star of the dish!
Ingredients
- 2 chicken thigh
- 2 tsp sesame oil
- 1/4 tsp salt
- 2 cup jasmine rice
- 6 cloves garlic
- 1/2 inch ginger
- 2 undefined green onion
- 2 cup chicken broth
- 1 tsp chicken bouillon powder
- 1/2 tsp turmeric powder
- 1 green onion
- 1 tsp sesame oil
- undefined salt
- 3 tbsp neutral oil
- 2 tbsp sambal
- 2 tbsp sriracha
- 2 tbsp chicken broth
- 1 tbsp lime juice
- 2 tsp sugar
- 1 cucumber
- cilantro
- green onion
Instructions
- 1
Place chicken thighs in a mixing bowl and season with sesame oil and salt.
- 2
Add jasmine rice, garlic, ginger, green onion, chicken bone broth, chicken bouillon, and turmeric powder into your rice cooker bowl.
- 3
Place chicken thighs on top of the rice.
- 4
Run your rice cooker settings for white rice.
- 5
While your chicken and rice are cooking, prepare your sauces. We'll start with the ginger scallion sauce. Sart by adding ginger, green onion and salt into a bowl.
- 6
Heat the sesame oil and neutral oil in a pan until hot. I usually heat the oil until I start to see the oil start to shimmer or produce the first whisp of smoke. Please watch over the oil while doing this step to avoid accidentally starting a fire
- 7
Pour hot oil into the bowl with the rest of the ginger scallion sauce and mix.
- 8
To make the chili sauce, add garlic, ginger, sambal, sriracha, chicken broth, lime juice, and sugar into a bowl and mix.
- 9
When the rice cooker is done, take the chicken out and cut into slices or serve as is. Plate up a scoop of ginger garlic rice with chicken, the sauces, and optional toppings like green onion, cilantro, and / or cucumbers.