Why you’ll love this recipe

You’ll love this Rice Cooker Hainan Chicken because it’s the perfect combination of convenience and deliciousness. The entire meal is cooked in one pot, making it an ideal choice for those hectic weeknights when you want something hearty without the hassle. The rice cooker does all the work, delivering tender, juicy chicken and fragrant rice with minimal effort. It’s a comforting, satisfying dish that’s sure to become a go-to favorite in your kitchen. Also, when you pair the chicken with a ginger scallion sauce, you will be coming back to this recipe all the time!

Ingredients

For the Hainan Chicken

• Chicken thighs: I recommend using bone-in, skin on chicken thighs for maximum flavor. The fat renders and the rice soaks it all up in the cooking process.
• Salt and white pepper: Seasons the chicken and rice.
• Sesame oil: adds a nutty aroma and flavor to the chicken and rice.
• Rice: A key component for the one pot dish.
• Chicken stock: I recommend using low-sodium so you can adjust the seasoning yourself.
• Ginger: Adds a ton of aroma and flavor.
• Garlic: Adds depth and flavor.
• Scallions: Adds onion flavor to the chicken and rice.

For the Ginger Scallion Sauce

• Scallions: One of the key components to the sauce that gives the sauce an oniony flavor.
• Ginger: One of the key components of the sauce that adds aroma and depth.
• Avocado Oil: Slight flavor and heart healthy.
• Salt: Seasoning to the sauce, adjust to your taste.

How to Make Rice Cooker Hainan Chicken

1. Wash and drain the rice three times and add to a rice cooker.
2. Add salt and pepper to chicken thighs. Then add sesame oil, chicken stock, ginger, garlic, scallion, and chicken thighs to the rice cooker with the rice. Make sure chicken thighs sits deep in the rice. Choose automatic rice cook setting and turn on.
3. 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.
4. When rice cooker is done cooking, open the lid and fluff the rice. To serve, slice chicken thighs into strips, serve with rice and garnish with sliced cucumbers, ginger scallion sauce, and hot sauce.

Storage

Store in an airtight container in the fridge for up to 3 days. This can be reheated in the microwave.

Rice Cooker Hainan Chicken

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Serves: 2 Prep Time: 10 Mins Cooking Time: 30 Mins 30 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

Main Ingredients

• 2 pieces medium/large bone-in, skin on chicken thighs
• 1/2 tsp kosher salt
• 1 dash white pepper
• 1 tsp sesame oil
• 2 cups rice uncooked, washed and cleaned
• 1.75 cups low-sodium chicken stock
• 2-inch chunk ginger, cut into thin strips
• 3 cloves garlic, minced
• 2 scallions, trimmed and cut in 1/3

Ginger Scallion Sauce

• 2 large scallions, trimmed (use white and green parts)
• 3-inch chunk of ginger
• 1/3 cup avocado oil
• salt to taste

Garnish

• Sliced cucumbers
• Ginger scallion sauce
• Sriracha or sambal oelek for serving

Instructions

1. Wash and drain the rice three times and add to a rice cooker
2. Add salt and pepper to chicken thighs. Then add sesame oil, chicken stock, ginger, garlic, scallion, and chicken thighs to the rice cooker with the rice. Make sure chicken thighs sits deep in the rice. Choose automatic rice cook setting and turn on.
3. 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.
4. When rice cooker is done cooking, open and fluff the rice. To serve, slice chicken thighs into strips, serve with rice and garnish with sliced cucumbers, ginger scallion sauce, and hot sauce.

The post Rice Cooker Hainan Chicken first appeared on Herman at Home.

What is Chicken Adobo?

Chicken Adobo is traditional and very popular Filipino dish in which the chicken is marinated and simmered in a soy sauce, vinegar, and black pepper sauce until tender and flavorful. It’s also commonly used with pork, beef, or even vegetables to create a wide range of delicious dishes.

Why you’ll love this recipe

Who doesn’t like pot-pie? This dish holds a special place in my heart as it skillfully combines two beloved classics into one unforgettable meal. It’s a pot-pie fusion that’s so delicious, it’ll have everyone calling their friends and family to rave about it.

Ingredients

• Coconut Oil: Adds a hint of sweetness and richness that pairs perfectly with the coconut milk in the adobo sauce.
• Garlic: Provides a savory depth of flavor that is essential in traditional Chicken Adobo.
• Onion: Adds sweetness and complexity to the dish, enhancing the overall flavor profile.
• Celery: Offers a subtle herbal note and adds texture to the filling.
• Peas & Carrots: Provide bursts of sweetness and color, balancing the savory flavors of the chicken and sauce.
• Salt: Enhances the natural flavors of the ingredients and helps to season the dish.
• Black Peppercorns: You add LOTS of this as it is the main component for the flavors of this dish.
• Red Pepper Flakes: Adds a touch of spice and complexity to the dish, balancing the sweetness of the coconut and brown sugar.
• Flour: Used to thicken the sauce and create a creamy and luscious sauce.
• White Vinegar: Provides acidity and tanginess, a signature characteristic of Chicken Adobo.
• Soy Sauce: Adds depth and umami richness to the sauce, enhancing the overall flavor profile.
• Chicken Broth: Provides a savory base for the sauce and adds depth of flavor.
• Coconut Milk: Offers creaminess and sweetness that complements the savory flavors of the adobo sauce.
• Brown Sugar: Adds a touch of sweetness to balance the acidity of the vinegar and the saltiness of the soy sauce.
• Chicken: The star of the dish, tender and succulent chicken infused with the flavors of the adobo sauce. In my recipe, I used shredded rotisserie chicken but feel free to cook your own chicken breast and thighs.
• Biscuits: I used biscuits for a buttery and flaky crust but you can definitely use puff pastry instead.
• Egg: Used as a glaze to give the biscuits a golden brown finish.

How to Make Coconut Chicken Adobo Pot Pie

1. In a medium pot, add oil, garlic, and onion and saute for 3-4 mins until translucent. Add celery, peas, carrots, salt, black pepper and red pepper flakes and saute for another 3-4 mins. Add the flour, stir and let cook for 1-2 mins until mixture is sticky and thick. Add the vinegar, soy sauce, chicken broth, coconut milk, brown sugar, and shredded chicken and mix to combine. Let the mixture simmer for a few mins until thickened. Sauce should be thickened but still runny.
2. Preheat oven to 350F. Transfer chicken mixture to a 9-inch pie pan then add sliced biscuit dough on top evenly. Brush with egg wash on top of each biscuit. Bake for around 15 mins until bubbly and biscuits are cooked through and golden brown. Let rest for 10 mins before serving.

Storage

I recommend eating this as fresh as possible to ensure you get freshest bite! Otherwise, you can store in the air-tight container in the fridge for 2 days or freeze them.

Coconut Chicken Adobo Pot Pie

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Serves: 4 Prep Time: 30 Mins Cooking Time: 30 Mins 30 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 6 voted )

Ingredients

1 tablespoons coconut oil

4 garlic cloves, minced

1/2 white onion

1 cup chopped celery

1.5 cups frozen peas & carrots

1 tsp salt

2 tsp whole black peppercorns, ground or crushed in mortar in pestle

1/4 teaspoon red pepper flakes

1/4 cup flour

1/4 cup white vinegar

4 cup light soy sauce

1 cup chicken broth

1 cup full-fat coconut milk

2 tsp brown sugar

1 pound shredded chicken

1 can of store-bought biscuits

1 egg, beaten

Instructions

1. In a medium pot, add oil, garlic, and onion and saute for 3-4 mins until translucent. Add celery, peas, carrots, salt, black pepper and red pepper flakes and saute for another 3-4 mins. Add the flour, stir and let cook for 1-2 mins until mixture is sticky and thick. Add the vinegar, soy sauce, chicken broth, coconut milk, brown sugar, and shredded chicken and mix to combine. Let the mixture simmer for a few mins until thickened. Sauce should be thickened but still runny.
2. Preheat oven to 350F. Transfer chicken mixture to a 9-inch pie pan then add sliced biscuit dough on top evenly. Brush with egg wash on top of each biscuit. Bake for around 15 mins until bubbly and biscuits are cooked through and golden brown. Let rest for 10 mins before serving.

The post Coconut Chicken Adobo Pot Pie first appeared on Herman at Home.

What is Gochujang?

Gochujang paste is like the MVP of Korean cooking. It’s this thick, spicy-sweet chili paste made from fermented soybeans, rice, and red chili powder. You’ll find it in tons of Korean dishes, adding that delicious kick and depth of flavor. It’s basically a must-have in your pantry if you’re into Korean cooking or just want to spice up your meals with something delicious

Why you’ll love this recipe

I love Gochujang chicken for so many reasons! First off, there’s the flavor. The sweet, spicy, and savory combination is just out of this world. It hits all the right notes on my taste buds and keeps me coming back for more. Then there’s the texture – that perfect balance of crispy on the outside and juicy on the inside. And let’s not forget about the nostalgia factor. Gochujang chicken reminds me of cozy family gatherings and fun nights out with friends. It’s comfort food at its finest – familiar, satisfying, and delicious.

Ingredients

• Chicken thighs – I like boneless, skinless chicken thighs because it is much easier to prepare and eat
• Gochujang – As explained above, it is the star of the dish!
• Gochugaru – This is dried Korean chili powder that is another key ingredient in Korean food! This is a must use for that extra flavor and spice.
• Soy sauce – for that umami flavor. Feel free to use less sodium version if you prefer.
• Brown sugar – Contrasts the savory and spicy from the other ingredients
• Garlic – adds a ton of aroma and flavor
• Sesame oil – a little goes a long way to adding some nutty flavor

How to make Air Fryer Gochujang Chicken

1. In a bowl, add chicken thighs, garlic, gochujang, gochugaru, soy sauce, brown sugar, sesame oil, and salt. Marinate for at least one hour or overnight preferred.
2. Preheat air fryer for a few mins. Add chicken thighs and air fry at 425F for 10-12 mins until browned and cooked through. Flip halfway through.
3. Serve with a plate of rice, kimchi, and a side of vegetable.

Tips

You can serve it with rice and veggies for a wholesome meal, toss it in a salad for a spicy kick, or even slap it between two buns for an awesome chicken sandwich. The possibilities are endless!

Storage

Store in an air-tight container in the fridge up to 3 days

Air Fryer Gochujang Chicken

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Serves: 2 Prep Time: 1 Hour 15 Mins Cooking Time: 15 Mins 15 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

Gochujang Chicken

1.5 lbs boneless, skinless chicken thighs

3 cloves garlic

3 Tbsp gochujang

1 tsp gochugaru (korean hot pepper powder)

2 Tbsp light soy sauce

1.5 Tbsp brown sugar

1 tsp sesame oil

salt to taste

Glaze:

3 Tbsp light soy sauce

1.5 Tbsp gochujang

2 tsp brown sugar

1 tsp sesame oil

Instructions

1. In a bowl, add chicken thighs, garlic, gochujang, gochugaru, soy sauce, brown sugar, sesame oil, and salt. Marinate for at least one hour or overnight preferred.

2. Preheat air fryer for a few mins. Add chicken thighs and air fry at 425F for 10-12 mins until browned and cooked through. Flip halfway through.

3. Serve with a plate of rice, kimchi, and a side of vegetable.

The post Air Fryer Gochujang Chicken first appeared on Herman at Home.

Why You’ll Love This

The chicken comes out charred and perfectly cooked with minimal work! This is an easy recipe that you can make anytime, especially on weekdays.

Ingredients

• Chicken thighs – I like boneless, skinless because it is easier to eat without having to take out the bone
• Garlic – lots of it for all that aroma!
• Lemongrass – I used frozen per-chopped lemongrass to save on time but you can definitely use fresh. Make sure you remove the outer layers and mince it finely
• Fish sauce – a staple in Vietnamese cooking
• Soy sauce – important ingredient for all of that umami flavor
• Dark soy sauce – this sauce is thicker and richer than regular soy sauce and is amazing to use as a marinade
• Brown sugar – to add a touch of sweetness to the marinade
• Lime juice – to add a bit of acid to balance the savory and sweetness

How to Make Vietnamese Lemongrass Chicken (in the Air Fryer)

1. In a bowl, add chicken thighs, garlic, lemongrass, fish sauce, light soy sauce, dark soy sauce, brown sugar, and lime juice. Mix well to combine and marinate at least 1 hour or overnight preferred.
2. Preheat air fryer for a few mins. Add chicken thighs and air fry at 425F for 11-13 mins, flipping halfway, until browned and cooked through.
3. Remove chicken from air fryer and cut into thin slices. Serve with rice, Nuoc Cham dipping sauce, salad, and top with a fried egg.

Tips

Prep and marinate the chicken the night before or the day of before your meal. Makes it so easy to pop it in the air fryer and cook then eat! Don’t forget the Nuoc Cham (Vietnamese Fish Sauce) dipping sauce with this chicken (included in the recipe card below).

Storage

Store in an airtight container in the fridge for up to 3 days

Air Fryer Lemongrass Chicken

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Serves: 2 Prep Time: 1 Hour Cooking Time: 15 Mins 15 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 13 voted )

Ingredients

Lemongrass Chicken

1.5 lbs boneless, skinless chicken thighs

6 cloves garlic

3 Tbsp minced lemongrass

4 Tbsp fish sauce

1 Tbsp light soy sauce

1 Tbsp dark soy sauce

2 Tbsp brown sugar

1 lime, juiced

Dipping sauce (Nước chấm)

1/4 cup fish sauce

1/3 cup water

3 Tbsp sugar

2 Tbsp lime juice

2 tsp rice wine vinegar

1 small thai chili

1 clove garlic

1 tsp chili garlic sauce

Instructions

1. In a bowl, add chicken thighs, garlic, lemongrass, fish sauce, light soy sauce, dark soy sauce, brown sugar, and lime juice. Mix well to combine and marinate at least 1 hour or overnight preferred.

2. Preheat air fryer for a few mins. Add chicken thighs and air fry at 425F for 11-13 mins, flipping halfway, until browned and cooked through.

3. Remove chicken from air fryer and cut into thin slices. Serve with rice, Nuoc Cham dipping sauce, salad, and top with a fried egg.

The post Vietnamese Lemongrass Chicken (cooked in the Air Fryer!) first appeared on Herman at Home.