Rice Cooker Chicken Rice
I was so happy to find this easy recipe for Hainanese Chicken Rice that only takes 30 minutes and mostly uses just a rice cooker! The use of premade chicken broth is also a massive time saver and key to enhancing the flavour of the rice. No more takeaways of chicken rice for our family (and we LOVE chicken rice so much that there's never enough), as we get so much more bang for our buck just by cooking it in the comfort of our home!
Servings: 2
Equipment
- Rice cooker
Ingredients
- 2 cups uncooked rice
- 2 shallots minced
- 3 cloves garlic minced
- 2 1/2 cups chicken broth
- 2 inch ginger sliced
- 2 pandan leaves
- 2 boneless chicken thighs
- salt to taste
- pepper to taste
- cucumber
- coriander leaves for garnish
Sauce
- 2 tsp light soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1/2 tsp salt
- hot water
Instructions
- Wash the uncooked rice and season the boneless chicken thighs, then set them aside.
- Saute the minced garlic and shallots over medium heat for about 1-2 minutes until fragrant.
- Add the washed uncooked rice into the pan and stir well so it is well coated. Add 1 tsp of salt and 2 ½ cups of chicken broth. Mix and bring to a boil.
- Once the rice starts boiling/bubbling, pour it into the rice cooker. Place sliced ginger, pandan leaves and the seasoned boneless chicken thighs on top of the rice. Cook the rice in the rice cooker as per usual.
- While waiting, slice some cucumber into bite-sized strips if desired. Then make the sauce with light soy sauce, sesame oil, sugar, salt and add hot water to dilute the ingredients.
- Once the rice is done, remove the chicken for slicing into bite-sized strips. Discard the ginger slices and pandan leaves and fluff the rice.
- Pour the sauce over the chicken and rice, and garnish with coriander leaves. The cucumber slices also give a refreshing contrast of flavour.