Description
This Rice Cooker Hainanese Chicken Rice is a flavorful and comforting dish that combines tender poached chicken with fragrant jasmine rice cooked in savory chicken broth and aromatic garlic and ginger. Perfectly cooked in a rice cooker, it is an easy one-pot meal that captures the essence of the classic Singaporean and Malaysian favorite. Served with fresh cucumber slices, cilantro, soy sauce, and citrus wedges, it offers a balance of savory, fresh, and tangy flavors.
Ingredients
Scale
Rice and Aromatics
- 1.5 cups jasmine rice (rinsed until water runs clear)
- 3 cloves garlic (minced)
- 1 thumb-size piece of ginger (thinly sliced or minced)
- 2 green onions (cut into 2-inch pieces)
- 0.5 tsp salt
- 2 tsp sesame oil
- 1 tbsp neutral oil (like canola or avocado)
Chicken and Broth
- 2 chicken thighs (boneless or bone-in, skin-on preferred)
- 2.5 cups chicken broth (low-sodium)
Garnishes and Serving
- 1 cucumber (thinly sliced)
- 2 tbsp fresh cilantro (chopped, for garnish)
- 1 tbsp soy sauce (for drizzling)
- 1 lemon or lime (cut into wedges)
Instructions
- Prepare the Aromatics: Turn your rice cooker to the ‘cook’ or ‘sauté’ mode. Add the neutral oil to the cooker and sauté the minced garlic and ginger for 1 to 2 minutes until fragrant, allowing the flavors to infuse the oil.
- Toast the Rice: Stir in the rinsed jasmine rice, coating the grains well with the aromatic garlic and ginger mixture. Lightly toast the rice for 1 to 2 minutes, which enhances its nutty flavor.
- Add Broth and Seasoning: Pour in the chicken broth along with the salt and add the green onion pieces. Stir gently to combine the ingredients without disturbing the rice too much.
- Place the Chicken: Lay the chicken thighs skin-side up on top of the rice mixture inside the rice cooker. This allows the chicken to steam and cook evenly while the rice absorbs the flavorful broth.
- Cook the Rice and Chicken: Close the lid of the rice cooker and use the regular white rice cooking setting. Cooking typically takes about 30 to 40 minutes, depending on your rice cooker model, until the chicken is cooked through and the rice is tender.
- Rest and Serve: Once cooking is complete, allow the rice to rest for 5 to 10 minutes with the lid closed. Slice the chicken thighs, then serve over the rice. Garnish with thinly sliced cucumber, chopped cilantro, a drizzle of soy sauce, and wedges of lemon or lime to add freshness and acidity.
Notes
- Using skin-on chicken thighs adds more flavor and moisture to the dish.
- If using bone-in chicken, ensure it is fully cooked by checking internal temperature reaches 165°F (74°C).
- Rinsing jasmine rice until water runs clear removes excess starch and prevents overly sticky rice.
- You can substitute chicken broth with homemade broth for enhanced flavor.
- Adjust salt and soy sauce to taste, especially if using salted broth or soy sauce.
- For a spicier kick, add sliced chili alongside the garnishes.
- This recipe works best with a rice cooker that has a sauté or cook mode; if not available, sauté the aromatics on the stovetop before transferring to the rice cooker.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Rice Cooker
- Cuisine: Singaporean, Malaysian
Keywords: Hainanese Chicken Rice, rice cooker recipe, chicken thigh recipe, jasmine rice, easy one-pot meal, Southeast Asian cuisine
