Hainanese chicken is deceptively simple but also has a complicated texture and flavour profile that can be
addictive. It originates 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.
Place rice, chopped spring onions, minced ginger and minced garlic into Koroti’s inner bowl.
Fill with water to the LONG GRAIN water level 1 line.(SHORT GRAIN level if using short grain rice)
Place the cooked chicken pieces on top of the rice without overlapping. (Alternatively you could steam the chicken on the steaming tray
above the rice).
Place the lid, select the LONG GRAIN function and press START. (SHORT GRAIN function if using short grain rice)
When cooking is finished, leave on KEEP WARM for approximately 5-10 minutes (keep the Kotori lid closed).
SERVE THE DISH - Take out the chicken thighs then slice them into bite-sized strips.
GARNISH - Add light soy sauce, lime juice, sesame oil and fresh chilli (optional) to serve as a dipping sauce or pour it over the chicken and rice.
Place rice, chopped spring onions, minced ginger and minced garlic into Koroti’s inner bowl.
Fill with water to the LONG GRAIN water level 1 line.(SHORT GRAIN level if using short grain rice)
Place the cooked chicken pieces on top of the rice without overlapping. (Alternatively you could steam the chicken on the steaming tray
above the rice).
Place the lid, select the LONG GRAIN function and press START. (SHORT GRAIN function if using short grain rice)
When cooking is finished, leave on KEEP WARM for approximately 5-10 minutes (keep the Kotori lid closed).
SERVE THE DISH - Take out the chicken thighs then slice them into bite-sized strips.
GARNISH - Add light soy sauce, lime juice, sesame oil and fresh chilli (optional) to serve as a dipping sauce or pour it over the chicken and rice.
This is a ‘cheat’s version’ of the traditional dish Try serving with different dipping sauces such as chilli garlic, ginger sauce or spring onion oil (similar to this recipe).
