80/20 Rice Cooker Hainanese Chicken and Rice

Ingredients

• 2 chicken thighs (skin-on)
• 2 tsp sesame oil (for chicken marinade)
• 0.25 tsp salt (for chicken marinade)
• 2 cup jasmine rice (rice cooker cups (approx. 1.5 standard cups))
• 6 clove garlic (minced)
• 0.5 inch ginger (minced or sliced)
• 3 green onions (chopped)
• 2 cup chicken broth
• 1 tsp chicken bouillon powder
• 0.5 tsp turmeric powder
• 2 tbsp neutral oil (for ginger scallion oil)
• 0.5 inch ginger (finely minced for scallion oil)
• 1 green onion (finely chopped for scallion oil)
• 1 tsp sesame oil (for scallion oil)
• salt (for scallion oil)
• 2 tbsp sriracha
• 2 tbsp sambal (sambal oelek)
• 6 clove garlic (for chili sauce)
• 0.5 inch ginger (for chili sauce)
• 1 tbsp chicken broth (for chili sauce)
• 1 tsp lime juice
• 2 tsp sugar
• 1 cucumber (sliced for serving)
• cilantro (for garnish)
• green onion (sliced for garnish)

Steps

1. 1

   In a small bowl, combine the chicken thighs with 2 teaspoons of sesame oil and 1/4 teaspoon of salt. Rub the marinade evenly over the chicken and set aside.

2. 2

   Rinse 2 rice cooker cups of jasmine rice until the water runs clear. Drain well and add the rice to the rice cooker pot.

3. 3

   Add 6 minced cloves of garlic, 1/2 inch of minced ginger, and 3 chopped green onions to the rice.

4. 4

   Pour in 2 cups of chicken broth. Stir in 1 teaspoon of chicken bouillon powder and 1/2 teaspoon of turmeric powder until well combined.

5. 5

   Place the marinated chicken thighs on top of the rice mixture, skin-side up.

6. 6

   Close the rice cooker and start the standard white rice cycle. Let it cook until the cycle is complete and the chicken is fully cooked through.

7. 7

   While the rice is cooking, prepare the Ginger Scallion Oil: Place 1/2 inch of finely minced ginger and 1 finely chopped green onion in a heat-proof bowl. Heat 2 tablespoons of neutral oil until shimmering, then carefully pour it over the aromatics. Stir in 1 teaspoon of sesame oil and a pinch of salt.

8. 8

   Prepare the Chili Garlic Sauce: In a small blender or using a mortar and pestle, combine 2 tablespoons sriracha, 2 tablespoons sambal, 6 cloves garlic, 1/2 inch ginger, 1 tablespoon chicken broth, 1 teaspoon lime juice, and 2 teaspoons sugar. Blend or grind until a smooth paste forms.

9. 9

   Once the rice cooker finishes, remove the chicken and slice it into strips.

10. 10

    Fluff the rice with a paddle. Serve the rice and sliced chicken with cucumber slices, fresh cilantro, and extra green onions. Serve the ginger scallion oil and chili garlic sauce on the side.

Notes

The '80/20' rule refers to getting 80% of the authentic flavor with 20% of the traditional effort. Using chicken thighs ensures the meat stays juicy even when cooked alongside the rice. Note that rice cooker cups are typically 180ml, which is smaller than a standard US measuring cup (240ml).

Nutrition per serving

• main
• chicken
• rice cooker
• one-pot
• Hainanese
• Asian
• easy
• weeknight