Rice cooker Hainanese-style chicken
In a 1.5 liter electric rice cooker, chicken thigh fillets, rice, spices and broth cook together to make a fast, easy and tasty meal for any time of the day.
Servings 4 people
Ingredients
Chicken
- 4 large chicken thigh fillets
- 1 tablespoon Shao Xing rice wine
- 1 teaspoon grated garlic
- 1 teaspoon grated ginger
- 2 tablespoons finely chopped scallions white portion only
- 1 tablespoon rock salt
- 1 pinch ground black pepper
Rice
- 1 tablespoon cooking oil
- 1 shallot peeled and chopped
- 1 clove garlic peeled and chopped
- 1 ½ cups medium-grain rice (jasmine rice is recommended) rinsed and thoroughly drained
- chicken bone broth
- salt if the broth is unseasoned or underseasoned
Ginger scallion sauce
- 1 tablespoon grated ginger
- 4 tablespoons finely chopped scallions green portion
- 1 teaspon rock salt
- 3 tablespoons peanut oil
- 1 tablespoon sesame seed oil
To serve
- Sweet soy sauce (available in Asian groceries)
- Chili sauce (Sriracha is used here; also available in Asian groceries)
Instructions
- Rinse the chicken fillets and wipe dry with paper towels.
- Place the chicken in a mixing bowl. Add the rice wine, grated garlic, ginger, scallions, salt and pepper. Mix well. Cover the bowl and marinate in the chicken in the fridge for a minimum of two hours.
- Turn on the rice cooker (if there is a temperature control, set to LOW) and pour in the cooking oil.
- Saute the shallot and garlic for a minute, stir in the rice and pour in enough broth to cover the rice.
- Arrange the chicken fillets on top of the rice.
- Place the lid on the cooker and leave until the rice has soaked up all the liquid.
- To make the ginger scallion sauce, mix together the ginger, scallions and salt in a heatproof bowl.
- In a small pan, heat the oils until you see wisps of smoke floating on the surface.
- Pour the hot oil over the ginger-scallion mixture and stir.
- Remove the chicken from the rice cooker, cut into strips and brush the skins with the ginger-scallion oil.
- Place rice in bowls, arrange the chicken slices on top, dot with sweet soy sauce, drizzle in chili sauce and spread ginger-scallion sauce on the chicken.
