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Rice Cooker Hainanese Chicken
50 minServes 2Nutri-Score C€€
C
50 min
50 minRice Cooker Hainanese Chicken
what you need
Ingredients
bone-in skin-on chicken thighsMeat2 pieces
sesame oil (divided)Pantry30 ml
salt (divided)Spices8 g
garlic (peeled)Produce6 pieces
ginger (peeled)Produce30 g
jasmine rice (washed)Grains200 g
waterOther240 ml- chicken bouillonPantry5 g
green onions (sliced, divided)Produce3 pieces- neutral oil (heated)Pantry45 ml
- red chiliesProduce3 pieces
- lime juice (freshly squeezed)Produce15 ml
- rice vinegarPantry10 ml
sugarPantry5 g
soy sauce (for brushing)Pantry15 ml
per serving
Nutrition
805kcal
- Carbs
- 83 g
- Proteins
- 31 g
- Fat
- 39 g
what you’ll use
Tools
Food processor
Mixing bowl ×2
step by step
Method
- Step 1
Season the chicken
- Pat the bone-in skin-on chicken thighs dry.
- Rub with sesame oil and salt, then set aside.
- Step 2
Make the ginger garlic mince
- Add the peeled garlic and ginger to a food processor or blender.
- Blitz until finely minced.
- Step 3
Load the rice cooker
- Add the washed jasmine rice, water, chicken bouillon, salt, green onions and half of the ginger garlic mince to the rice cooker.
- Place the chicken thighs on top.
- Step 4
Cook on the white rice setting
- Run the rice cooker on the white rice setting until the rice is fluffy and the chicken is cooked through.
- Step 5
Make the ginger scallion sauce
- In a bowl, combine half of the remaining ginger garlic mince, sliced green onions, sesame oil and a pinch of salt.
- Pour heated oil over the top to release the aromas.
- Step 6
Make the chili sauce
- In a bowl, mix the chopped red chilies, lime juice, rice vinegar, sugar and salt.
- Stir well and set aside.
- Step 7
Slice and serve
- Remove the bones from the chicken and slice it.
- Serve with the cooked rice and both sauces.
- Brush the chicken with soy sauce before serving.