AuthorBiteSizedOur Rice Cooker Hainanese Chicken is effortless take on a beloved Asian classic, combining convenience with authentic flavor. Tender, juicy chicken is gently poached in the rice cooker, allowing it to soak up the aromatic essence of ginger, garlic, and green onions. As the chicken cooks to perfection, the rice beneath absorbs the savory broth, creating a fragrant, flavorful base. The result is a one-pot dish that captures the simplicity and comfort of Hainanese chicken rice. Served with a side of addicting refreshing ginger-spring onion sauce, this Rice Cooker Hainanese Chicken recipe makes an iconic dish approachable for home cooks while preserving all its delicious goodness!
Season the chicken pieces with salt, pepper, sesame oil and light soy sauce. Leave it to marinate for at least 15 minutes.
When ready to cook add some cooking oil to the rice cooker. Saute the garlic, onions, and ginger until fragrant.
Add the washed rice and pour in the chicken broth.
Arrange the marinated chicken thighs and bok choy on top. Let it cook until the rice and chicken are fully cooked.
While cooking the food, make the ginger-spring onion sauce. Combine the ginger and the spring onion in a heat resistant bowl. Pour in hot vegetable oil and let it sizzle. Season with salt.
When the rice cooker changes to warm, fluff the rice, remove the chicken pieces, and slice. Serve the rice and chicken with cooked bok choy and chopped cucumbers, and drizzle with Ginger Sauce.
Ingredients
Directions
Season the chicken pieces with salt, pepper, sesame oil and light soy sauce. Leave it to marinate for at least 15 minutes.
When ready to cook add some cooking oil to the rice cooker. Saute the garlic, onions, and ginger until fragrant.
Add the washed rice and pour in the chicken broth.
Arrange the marinated chicken thighs and bok choy on top. Let it cook until the rice and chicken are fully cooked.
While cooking the food, make the ginger-spring onion sauce. Combine the ginger and the spring onion in a heat resistant bowl. Pour in hot vegetable oil and let it sizzle. Season with salt.
When the rice cooker changes to warm, fluff the rice, remove the chicken pieces, and slice. Serve the rice and chicken with cooked bok choy and chopped cucumbers, and drizzle with Ginger Sauce.
Leave a Reply