If you’ve ever wanted a quick, easy, and mouth-watering meal that tastes like it came from your favorite Asian restaurant, this rice cooker Hainanese chicken rice recipe is exactly what you need!
This meal is ready in under 45 minutes and requires little effort because you just dump all the ingredients in a rice cooker and turn it on.
After developing this recipe, it is easily now one of my go-to meals especially after a long day of work on a weeknight.
What is Rice Cooker Hainanese Chicken Rice?
Hainanese chicken rice is a simple yet iconic dish originating from Hainan, China, and popular across Southeast Asia. It features tender poached or steamed chicken served with aromatic rice cooked in chicken stock, accompanied by a flavorful ginger scallion sauce.
With the convenience of a rice cooker, you can easily make this delicious Hainanese chicken rice in one pot without any fuss. The chicken comes out perfectly cooked and the rice soaks up all the flavor.
Why You’ll Love This Rice Cooker Hainanese Chicken Rice Recipe
- Quick and easy: You can have this delicious Hainanese chicken recipe ready in under an hour with minimal prep.
- Family-friendly: The tender chicken and fragrant rice make it a dish that everyone will love.
- Mouth-watering flavor: The ginger scallion sauce adds a savory punch that complements the rice and chicken perfectly.
- Versatile: Serve it with cucumbers, hot sauce, or extra herbs to suit your taste.
- One-pot convenience: Everything cooks together in the rice cooker, making cleanup a breeze.
Equipment You’ll Need
- Rice cooker (5.5 cups or larger size)
- Food processor
- Strainer
- Mixing bowl
- Knife and cutting board
Ingredients
- White Rice: Provides the fluffy, fragrant base for the chicken and absorbs all the savory flavors. I prefer long-grain jasmine rice but you can also use short-grain as well.
- Chicken Thighs: Bone-in, skin-on chicken ensures tender, juicy meat that stays flavorful.
- Kosher Salt: Enhances the natural flavors of the chicken and rice.
- White Pepper: Adds a subtle heat that complements the dish without overpowering it.
- Chicken Stock: Infuses the rice with savory richness and depth.
- Minced Ginger: Adds warmth and aromatic depth to both the rice and the ginger scallion sauce.
- Garlic: Provides a subtle, savory undertone that rounds out the dish.
- Scallions: Bright and fresh, they enhance both the rice and the ginger scallion sauce.
- Sesame Oil: Adds a nutty aroma and a silky finish to the rice and chicken.
- Avocado Oil: High smoke point and smooth flavor, perfect for the ginger scallion sauce.
- Salt (for sauce): Balances the flavors and brings the sauce together.
- Sliced Cucumbers: Fresh crunch for garnish.
- Sriracha or Sambal Oelek: Optional heat for those who like a little spice.
Customizations
- Protein Swap: Substitute chicken thighs with chicken breast for a leaner option.
- Add Veggies: Toss in some bok choy or snap peas while cooking rice for added nutrition.
- Extra Aromatics: Add a few slices of lemongrass to the rice for a fragrant twist.
How to Make Rice Cooker Hainanese Chicken Rice
Prepare the Rice
Rinse the rice several times until the water runs mostly clear.
Drain thoroughly using a strainer, making sure no excess water remains before adding the rice to the rice cooker. This ensures perfectly cooked, fluffy rice every time.
Season the Chicken
Season the chicken thighs with salt and white pepper.
Add the chicken stock, minced ginger, minced garlic, scallions, and sesame oil to the rice cooker, giving everything a quick mix with the rice.
Place 2-3 chicken thighs (depending on the size) on top, making sure they sit snugly in the rice. Select the regular or automatic rice cooking setting and start the cooker.
Make the Ginger Scallion Sauce
While the rice cooks, combine the scallions and ginger in a food processor and blend until finely minced.
Transfer the paste to a bowl, then stir in the avocado oil and salt, mixing until smooth. The sauce is fragrant and perfectly complements the chicken and rice.
Serve the Dish
When the rice cooker finishes, gently fluff the rice.
Remove the chicken bones, slice the meat into strips, and serve over the aromatic rice. Garnish with sliced cucumbers, a drizzle of ginger scallion sauce, and sriracha or sambal oelek for a little heat.
Storage
Store leftover rice cooker Hainanese chicken rice in an airtight container in the refrigerator for up to 3 days.
Tips To Make the Perfect Rice Cooker Hainanese Chicken Rice
- Rinse the rice well: Properly washing the rice ensures it’s fluffy and not sticky.
- Juicy chicken: Keeping the bone in and skin on the thighs helps lock in moisture while cooking.
- Sauce tip: Slightly warm the avocado oil before mixing it into the ginger scallion paste for extra aroma.
Frequently Asked Questions (FAQs)
What do you serve Rice Cooker Hainanese Chicken Rice with?
Traditionally, it’s served with fragrant rice, sliced cucumbers, and a spicy or tangy sauce like sriracha or sambal oelek. You can also add a side of steamed vegetables for a complete meal.
Why do I need to drain rice completely after washing?
This is an important step because draining ensures that no extra water remains so the rice doesn't turn soggy when cooking. The proportions in my recipe is very specific to ensure perfectly cooked rice.
What should I do with leftover ginger scallion sauce?
Store it in an airtight container in the refrigerator for up to one week. It’s perfect as a drizzle over vegetables, seafood, or even noodles.
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Rice Cooker Hainanese Chicken Rice
Equipment
- Rice Cooker 5.5 cups or larger
Ingredients
Main Ingredients
- 2 cups white rice
- 2-3 medium chicken thighs bone-in and skin-on
- ½ teaspoon kosher salt
- Dash of white pepper
- 2 cups low-sodium chicken stock
- 2 tablespoon minced ginger
- 3 cloves garlic minced
- 2 scallions trimmed and cut in 2-inch pieces
- 1 teaspoon sesame oil
Ginger Scallion Sauce
- 2 scallions
- 3-inch piece ginger
- ½ cup avocado oil
- ½ teaspoon salt adjust to taste
Garnish
- Sliced cucumbers
- Ginger scallion sauce
- Sriracha or sambal oelek for serving
Instructions
- Wash and drain the rice a few times until the water runs mostly clear. Drain the rice completely using a strainer, making sure no excess water remains before adding the rice to the rice cooker.
- Season the chicken thighs with salt and white pepper. Add the chicken stock, minced ginger, minced garlic, scallions, and sesame oil to the rice cooker and give it a quick mix with the rice. Place 2-3 chicken thighs on top (depending on the size), making sure they sit snugly in the rice. Select the regular or automatic rice cooking setting and start the cooker.
- While rice is cooking, make the sauce by adding scallions and ginger to a food processor and blend until finely minced. Transfer paste to a bowl then add avocado oil and salt and mix well.
- When the rice is done, open and gently fluff the rice. To serve, remove the chicken bone, slice the meat into strips, then serve with rice and garnish with sliced cucumbers, ginger scallion sauce, and sriracha or sambal oelek.
Bk says
I love how easy it is. I put my rice cooker to use! My kids love it
Herman says
Yes! it's so easy and so glad you liked it