Hainanese chicken is a deceptively simple but also has a complicated texture and flavour profile that can be addictive. It originated in Hainan in Southern China, but its spiritual home is Singapore, where you’ll find renditions of the ever popular dish everywhere, from hawker stands to high end hotels.
AuthorHungry PandaCategoryMeatCuisineChineseDifficultyBeginnerMARINATE CHICKEN - Put the chicken thighs into a bowl then sprinkle with salt and white pepper. Rub to evenly distribute. Leave to marinate for 10 mins.
COOK AROMATICS - Set rice cooker to function such as SLOW COOK, SAUTÉ, REGULAR or WHITE RICE and heat oil in the inner bowl
Add chopped spring onions, minced ginger and minced garlic. Fry until fragrant (do not burn). Scoop out the aromatics to a small bowl for later use.
COOK THE RICE - Add the rice to the rice cooker bowl and fill with water to the level 2 WHITE GRAIN line. Place the marinated chicken pieces on top of the rice without overlapping. When cooking is finished allow to remain on KEEP WARM for approximately 5-10 minutes (keep cooker closed). The idea is to allow the
chicken to be moist and steamed rather than dry and baked and to allow it to flavour the rice by creating a broth.
SERVE THE DISH - Take out the chicken thighs then slice them into bite-sized strips.
Put the rice onto individual serving plates. Place the chicken on the side, along with cucumber slices.
GARNISH - Add light soy sauce, lime juice, sesame oil and fresh chilli (optional) to the fried aromatics you saved earlier. Serve it as a dipping sauce or pour it over the chicken
Ingredients
Directions
MARINATE CHICKEN - Put the chicken thighs into a bowl then sprinkle with salt and white pepper. Rub to evenly distribute. Leave to marinate for 10 mins.
COOK AROMATICS - Set rice cooker to function such as SLOW COOK, SAUTÉ, REGULAR or WHITE RICE and heat oil in the inner bowl
Add chopped spring onions, minced ginger and minced garlic. Fry until fragrant (do not burn). Scoop out the aromatics to a small bowl for later use.
COOK THE RICE - Add the rice to the rice cooker bowl and fill with water to the level 2 WHITE GRAIN line. Place the marinated chicken pieces on top of the rice without overlapping. When cooking is finished allow to remain on KEEP WARM for approximately 5-10 minutes (keep cooker closed). The idea is to allow the
chicken to be moist and steamed rather than dry and baked and to allow it to flavour the rice by creating a broth.
SERVE THE DISH - Take out the chicken thighs then slice them into bite-sized strips.
Put the rice onto individual serving plates. Place the chicken on the side, along with cucumber slices.
GARNISH - Add light soy sauce, lime juice, sesame oil and fresh chilli (optional) to the fried aromatics you saved earlier. Serve it as a dipping sauce or pour it over the chicken
Notes
Don’t add the chicken straight from the fridge (cold) to the rice cooker for cooking. Allow it to get to warm up a little before cooking. Try serving with different dipping sauces such as chilli garlic, ginger sauce or spring onion oil (similar to this recipe).