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 curry?

Curry is a dish originating from South Asian cuisine, characterized by a sauce or gravy flavored with a blend of spices. It can include various ingredients such as meat, vegetables, or legumes, and is typically served with rice or bread. There are many different variations of curry but I used a store-bought curry spice blend (brand: TL Bon Con Voi Curry Powder) which is perfect for this recipe.

Why you’ll love this recipe

You will love this curry chicken and coconut rice cooker recipe because it’s a convenient and flavorful meal that combines tender chicken with aromatic spices and creamy coconut rice. The rice cooker simplifies the cooking process, ensuring perfect results with minimal effort. The rich, spicy curry pairs beautifully with the fragrant coconut rice, creating a delicious and satisfying dish that’s perfect for any occasion!

Ingredients

• Chicken thighs: Boneless, skinless chicken thighs are juicy and flavorful, perfect for absorbing the curry spices and staying tender during cooking.
• Curry powder: I used “TL Bon Con Voi Curry Powder” brand for my curry powder which blends curry powder, cumin, and more spices. You can find this at any Asian grocery store.
• Salt: Enhances the flavors of all the ingredients, making the dish more savory and well-balanced.
• Freshly cracked black pepper: Adds a touch of heat and sharpness, complementing the curry spices.
• Minced ginger: Contributes a zesty, slightly spicy note that brightens the dish and pairs well with the curry powder.
• Soy sauce: Adds umami and a subtle saltiness, enhancing the overall depth of flavor.
• Carrots: Adds sweetness, texture, and a pop of color, making the dish more visually appealing and nutritious.
• Onion: Provides a savory and aromatic base, enriching the flavor profile of the curry.
• White Rice: The rice serves as a perfect base, absorbing the flavors of the curry and coconut milk while becoming fluffy and fragrant. Make sure to rinse the rice and drain all of the liquid before adding the liquid in my recipe below.
• Full-fat coconut milk: Adds a creamy, rich texture and subtle sweetness, balancing the spices and making the dish indulgent.
• Chicken broth or water: Keeps the rice moist and flavorful, ensuring it cooks evenly in the rice cooker.
• Sugar: Enhances the natural sweetness of the coconut milk and balances the savory and spicy elements of the curry.
• Green onions: Adds a fresh, crisp, and mildly pungent flavor, brightening the dish and adding a touch of color.
• Sesame seeds: Provide a nutty flavor and a bit of crunch, enhancing the texture and visual appeal of the final dish.

Rice Cooker Curry Chicken & Coconut Rice

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Serves: 2-3 Prep Time: 25 Mins Cooking Time: 35 Mins 35 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 6 voted )

Ingredients

Main Ingredients

1 pound chicken thighs, cubed

1 Tbsp curry powder

1/4 tsp salt Freshly cracked black pepper

1 Tbsp minced ginger

1 Tbsp soy sauce

1 carrot, cut into 1/2 inch rounds

1/2 medium onion, diced

1.5 cups rice, rinsed and drained completely

2/3 cup full-fat coconut milk

1/2 cup chicken broth or water

1 Tbsp sugar Green onions, finely chopped (garnish)

Sesame seeds (garnish)

Curry sauce

3/4 cup coconut milk

3/4 cup water

1.5 Tbsp curry powder

2 Tbsp soy sauce

1 Tbsp sugar

2 tsp cornstarch

Salt to taste

Instructions

1. In a bowl, add chicken thighs, curry powder, salt, black pepper, minced ginger, and soy sauce and marinate for 15 mins.
2. In a rice cooker, add rinsed rice (make sure all water is drained completely), then add coconut milk, chicken broth or water, and sugar and stir until evenly mixed. Add chicken, carrots, and onions on top and gently mix to ensure all ingredients are evenly spread out and ingredients are mostly submerged in the water. Turn on rice cooker and cook in normal setting.
3. While rice is cooking, make the curry sauce by adding coconut milk, water, curry powder, soy sauce, sugar, and corn starch to a small pan. Whisk until well incorporated. Put pan on stove and heat on medium-low until slightly bubbling. Add salt to taste and remove from heat once sauce is thickened like gravy.
4. Once rice is done cooking, transfer to a bowl, add curry sauce, and garnish with green onions and sesame seeds.

The post Rice Cooker Curry Chicken & Coconut Rice first appeared on Herman at Home.