Description
A simple and comforting Hainanese Chicken Rice made effortlessly in a rice cooker, featuring tender chicken and fragrant, savory rice infused with garlic and ginger.
Ingredients
2 boneless chicken thighs or breasts
2 cups jasmine rice
3 cups chicken broth
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons sesame oil
1 tablespoon soy sauce
1 teaspoon salt
1/2 teaspoon white pepper
2 green onions, chopped
1 cucumber, sliced
Fresh cilantro for garnish
Instructions
- Rinse the jasmine rice under cold water until the water runs clear, then drain well.
- Add the rice to the rice cooker along with sesame oil, minced garlic, and grated ginger. Stir gently to coat the grains.
- Pour in the chicken broth, soy sauce, salt, and white pepper. Mix lightly to combine.
- Place the chicken pieces directly on top of the rice mixture.
- Close the rice cooker lid and cook on the regular rice setting until the rice is tender and the chicken is fully cooked.
- Remove the chicken and slice into bite-size pieces.
- Fluff the rice gently with a fork to distribute the flavors.
- Serve the rice topped with sliced chicken, green onions, cucumber, and fresh cilantro.
Notes
Chicken thighs can be used instead of breasts for a juicier and richer flavor.
Add extra ginger or a splash of soy sauce for deeper flavor.
Serve with chili sauce or ginger-scallion sauce for a traditional touch.
Add steamed bok choy or sliced tomatoes for extra vegetables.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat with a splash of broth or water to keep the rice moist.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Rice Cooker
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg
