Rice Cooker Hainanese Chicken

Ingredients

• Chicken thighs (Bone-in and skin-on)
• Sesame oil
• Kosher salt
• 12 cloves Garlic (Peeled; the source quantity is partially obscured as “–12,” interpreted as 12 cloves)
• Ginger (Peeled; source says “piece” without specifying a size)
• Jasmine rice (Washed)
• Water
• Chicken bouillon cube (Crushed)
• Green onions (Sliced for rice and thinly sliced for the scallion ginger oil; additional sliced green onions are mentioned for serving in the video)
• Salt (To taste for the rice; tiny pinch specified for scallion ginger oil)
• 3 tbsp Neutral oil (Heated)
• Sriracha (For chili sauce)
• Sambal (For chili sauce)
• Lime juice (For chili sauce)
• Chicken broth (For chili sauce; the video also uses broth from cooking the chicken for the rice and serving)
• White sugar (For chili sauce)

Steps

1. 1

   Trim excess fat from the bone-in, skin-on chicken thighs and reserve it. Season the thighs with sesame oil and kosher salt; the structured recipe lists these as chicken-seasoning ingredients.

2. 2

   Put the seasoned chicken thighs in a pot and add enough water to cover them. Add ginger, garlic, scallion whites, and some of the scallion greens. Season with salt and crushed chicken bouillon, then stir and bring the liquid to a boil.

3. 3

   Cover the pot, reduce the heat to medium-low, and cook the chicken for 30 minutes.

4. 4

   While the chicken cooks, process the peeled garlic and ginger in a food processor until minced.

5. 5

   Place the reserved chicken skins in a cold pan. Set the heat to medium and cook until the fat renders and the skins crisp. Remove the crisp skins and crumble them for serving.

6. 6

   Add the washed jasmine rice to the pan with the rendered fat. Add some of the ginger-garlic mince and cook briefly, until the rice is slightly toasted.

7. 7

   Transfer the toasted rice to a rice cooker. Add broth from the chicken pot and cook the rice in the cooker.

8. 8

   For the scallion ginger oil, put some of the remaining ginger-garlic mince in a bowl with thinly sliced green onion and a tiny pinch of salt. Pour the heated neutral oil over it and mix.

9. 9

   For the chili sauce, combine the remaining ginger-garlic mince with Sriracha, sambal, lime juice, chicken broth, and white sugar. The source does not give proportions or further preparation details.

10. 10

    Remove the cooked chicken from the pot and let it rest and cool before removing the bones and slicing the meat.

11. 11

    Strain the broth and put some in a serving bowl. Add some ginger-scallion oil and crumbled chicken skin, then add sliced green onions.

12. 12

    Pack the cooked rice into a bowl, press it down, and invert it onto a plate. Arrange the sliced chicken alongside it and serve.

Notes

The structured recipe lists ingredients but omits quantities for most items, and several phrases are truncated (including the amount of ginger-garlic mince assigned to the rice and oil). The method uses broth from the chicken pot but does not give a measured amount. The site lists 35 minutes cook time and 2 servings; the video transcript states 3 servings and gives a 30-minute chicken simmer, so the structured recipe yield is used. The method details for the chili sauce are not provided in the linked recipe data or transcript.

Nutrition per serving

• main
• dinner
• poultry
• rice
• gluten-free
• stovetop
• rice cooker