Recipes

Rice Cooker Hainanese Chicken Rice

A classic Singaporean dish made easy with a rice cooker, featuring fragrant chicken and flavorful rice.

Servings: 3-4
Prep Time: 30 minutes
Cook Time: 40 minutes

Ingredients

  • Marinated chicken:
    • 450g (15.87oz) boneless chicken leg (you can use other parts of the chicken)
    • 1.5 teaspoons salt
    • 1 stalk of spring onion (use only the stem part)
    • 10g (0.35oz) young ginger (sliced thinly)
    • 1 teaspoon sesame oil
  • Chicken flavoured rice:
    • 15g (0.53oz) unsalted butter (can also use salted butter or margarine)
    • 2 pandan leaves or screwpine leaves (tied into a knot)
    • 1 stalk of spring onion (tied into a knot)
    • 20g (0.7oz) of young ginger (lightly smashed)
    • 4 cloves of garlic (lightly smashed)
    • 370g or 2.5 rice cups (13.05oz) of jasmine rice
    • 1.5 teaspoons of salt
    • 1.5 teaspoons of chicken stock powder
    • 450ml or 2.5 rice cups (15.2fl oz) of water
  • Soy sauce mix:
    • 80ml (2.7fl oz) hot water
    • 1 teaspoon sugar
    • 4 tablespoons light soy sauce
    • 1.5 tablespoons sesame oil

Instructions

  1. Marinate the chicken with the white part of the spring onion, 1.5 tsp salt, 10g sliced ginger, and 1 tsp sesame oil for 1 hour before cooking. Remove from the fridge 30 minutes before cooking.

  2. Heat 15g of unsalted butter in the rice cooker and fry until melted.

  3. Add 2 pandan leaves (tied in a knot), spring onion (tied in a knot), 20g of young ginger, and 4 cloves of garlic (lightly smashed). Fry until fragrant.

  4. Add 2.5 cups of rice and 1.5 tsp of salt. Mix well.

  5. Pour in 2.5 cups of chicken stock and mix.

  6. Place the chicken on the steam rack and start cooking.

  7. Mix the soy sauce ingredients (80ml hot water, 1 tsp sugar, 4 tablespoons light soy sauce, and 1.5 tablespoons sesame oil) and serve with the chicken and rice.