Rice Cooker Hainanese Chicken Rice
Hainanese chicken rice is a classic Southeast Asian dish made by poaching chicken and using the flavorful broth to cook rice and create a delicious soup. However, with a rice cooker, you can simplify the process and make this comforting dish without heating up the kitchen, especially during hot weather. In this post, I'll show you how I made Hainanese chicken rice using chicken thighs and a rice cooker. Trust me, it’s easy and equally satisfying!
table of contents
How It's Traditionally Made
Origins and History
why use a rice cooker?
How It’s Traditionally Made
Traditionally, Hainanese chicken rice is made by poaching a whole chicken in water flavored with ginger and scallions. The chicken is then dunked in ice water to stop the cooking process and create a tender, juicy texture.
The rice is just as important as the chicken. It's typically sautéed in chicken fat and then cooked in the poaching liquid, absorbing all the rich, savory flavors. The result is fluffy, aromatic rice that perfectly complements the tender chicken.
Origins and History
The dish originated from Hainan, a small island province in China, where chicken was traditionally boiled with ginger and scallions. Chinese immigrants brought this dish to Southeast Asia, where it underwent a transformation, particularly in Singapore and Malaysia. Here, the poached chicken is typically served with rice cooked in chicken fat and broth, accompanied by a tangy chili sauce, soy-based dipping sauce, and a garlic-ginger paste.
In Singapore, Hainanese chicken rice became so popular that it’s often considered one of the country's national dishes.
why use a rice cooker?
Cooking Hainanese chicken rice on a stovetop can be labor-intensive, but with a rice cooker, you can streamline the process. This recipe is perfect for when you're craving something warm and nourishing but don’t want to deal with the hassle of multiple pots. I originally wanted to make this during a heatwave in Southern California and needed an easier, less heat-intensive method. This version might differ from traditional recipes, but it’s equally delicious!
Making Hainanese chicken rice in a rice cooker is a game-changer, especially when you’re short on time or don’t want to heat up the kitchen. This recipe may not be traditional, but it delivers on flavor and simplicity. Give it a try and enjoy a comforting, home-cooked meal without all the fuss. Let me know how it turns out for you!
Tag me @riemclenny on Instagram if you make it!
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Rice Cooker Hainanese Chicken Rice
Prep time 20 minutes
Cooking time: 1 hour
Serves 2
ingredients
Ingredients
2 chicken thighs, bone-in, skin-on
1 tablespoon sake
Salt and pepper, to taste
1 cup jasmine rice, rinsed
1 1/4 cups chicken stock
4 scallions, whites and greens separated
1 knob ginger, about thumb-sized, minced
2 cloves garlic, minced
Sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon water
2 teaspoons fish sauce
1 teaspoon rice vinegar
1 teaspoon sugar
1 teaspoon tobanjan (chili bean paste)
1 teaspoon grated ginger
Garnish
Sliced cucumber (optional)
Tomato wedges (optional)
Preparation
Cut and separate the white and green parts of the scallions. Slice one stalk of the green parts for garnish and set aside.
Remove the bones from the chicken thighs, but don't discard the bones. Poke several holes in the chicken skin. Sprinkle sake over the chicken and season with salt and pepper. Set aside.
In the rice cooker, place the rinsed jasmine rice, chicken stock, minced ginger, minced garlic, and fish sauce. Stir to combine. Place the chicken thighs on top of the rice and add the reserved bones for extra flavor. Add the green parts of the scallions.
Close the lid, select the automatic setting on your rice cooker, and press Start. Let it cook until both the rice and chicken are fully cooked. (For the Vermicular pot, I used the "2 cups" setting.)
While the rice is cooking, prepare the sauce. Finely mince the white parts of the scallions and add them to a small bowl. Combine the rest of the sauce ingredients and stir well.
Once the chicken and rice are done, remove the bones and scallions from the rice cooker. Slice the chicken into 1-inch pieces.
Serve the rice and chicken on a plate, garnish with the sliced scallions, cilantro, tomato wedges, and cucumber slices.