Hainanese chicken rice

AuthorHungry PandaCategoryCuisineDifficultyBeginner
Yields4 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr
FOR THE CHICKEN
 4 boneless chicken thighs, skin on - about 180g
 1 tsp salt
 1 pinch ground white pepper
FOR THE RICE
 2 rice measuring cups jasmine rice, or short grain white rice
 2 tbsp neutral cooking oil
 4 stalk green onion, finely chopped
 1 tbsp minced ginger
 1 tbsp minced garlic
 ¼ tsp salt
FOR THE SAUCE
 2 tbsp light soy sauce
 1 tbsp fresh lime juice
 1 tsp sesame oil
 2 fresh chilli, finely chopped - optional
 FOR GARNISH - cucumber, sliced - or blanched green vegetables, such as Bok Choy, spinach, etc
HOW TO MAKE
1

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.

2

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.

3

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.

4

SERVE THE DISH - Take out the chicken thighs then slice them into bite-sized strips.

5

Put the rice onto individual serving plates. Place the chicken on the side, along with cucumber slices.

6

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

FOR THE CHICKEN
 4 boneless chicken thighs, skin on - about 180g
 1 tsp salt
 1 pinch ground white pepper
FOR THE RICE
 2 rice measuring cups jasmine rice, or short grain white rice
 2 tbsp neutral cooking oil
 4 stalk green onion, finely chopped
 1 tbsp minced ginger
 1 tbsp minced garlic
 ¼ tsp salt
FOR THE SAUCE
 2 tbsp light soy sauce
 1 tbsp fresh lime juice
 1 tsp sesame oil
 2 fresh chilli, finely chopped - optional
 FOR GARNISH - cucumber, sliced - or blanched green vegetables, such as Bok Choy, spinach, etc

Directions

HOW TO MAKE
1

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.

2

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.

3

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.

4

SERVE THE DISH - Take out the chicken thighs then slice them into bite-sized strips.

5

Put the rice onto individual serving plates. Place the chicken on the side, along with cucumber slices.

6

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

Hainanese chicken rice
IngredientsDirections