Rice Cooker Hainanese Chicken

Ingredients

• 2 Bone-in, skin-on chicken thighs (Amount estimated for two servings; season with sesame oil and salt, then remove bones after cooking.)
• 1 cup Jasmine rice (Washed; amount estimated because none is stated.)
• 1.5 cups Water (Amount estimated; the source does not specify how much to use.)
• 1 cube Chicken bouillon
• Salt (A pinch for seasoning the chicken, plus salt in the rice and ginger-scallion oil; amounts not stated.)
• Garlic (Peeled; minced with the ginger. Amount not stated.)
• Ginger (Peeled; minced with the garlic. Amount not stated.)
• Green onions (Use some in the rice and slice some for the ginger-scallion oil; amount not stated.)
• 1 tsp Sesame oil (Used to season the chicken and in the ginger-scallion oil; exact amounts not stated.)
• Neutral oil (Heated and poured over the ginger-scallion oil; amount not stated.)
• 1.5 tbsp Sriracha (For the chili sauce.)
• 1.5 tbsp Sambal (For the chili sauce; composition not specified.)
• 1 tbsp Lime juice (For the chili sauce.)
• 1 tbsp Chicken broth (For the chili sauce.)
• 2 tsp White sugar (For the chili sauce.)
• Bachan’s Original Japanese Barbecue Sauce (Brush over the chicken before serving; amount not stated.)

Steps

1. 1

   Season the bone-in, skin-on chicken thighs with sesame oil and a pinch of salt. Set aside.

2. 2

   Peel the garlic and ginger, then place them in a food processor or blender. Process until finely minced.

3. 3

   Add the washed jasmine rice, water, chicken bouillon, salt, green onions, and half of the minced garlic-ginger mixture to the rice cooker. The source does not specify the water quantity; use the rice cooker's guidance for the rice amount.

4. 4

   Place the seasoned chicken thighs on top of the rice mixture. Cook using the rice cooker's white-rice setting.

5. 5

   Put half of the remaining garlic-ginger mixture in a bowl. Add sliced green onions, sesame oil, and a pinch of salt.

6. 6

   Heat neutral oil, then pour it over the ingredients in the bowl to make the ginger-scallion oil.

7. 7

   In a separate bowl, combine the remaining garlic-ginger mixture with the Sriracha, sambal, lime juice, chicken broth, and white sugar. Mix to make the chili sauce.

8. 8

   When the rice cooker finishes, remove the chicken and take out the bones. Slice the chicken.

9. 9

   Serve the chicken with the cooked rice and both sauces. Brush the chicken with Bachan’s Original Japanese Barbecue Sauce.

Notes

The source states 15 minutes of prep and 2 servings, but does not provide quantities for most ingredients, rice-cooker water, or a cooking duration. Rice quantity and chicken count are estimates; follow the rice cooker's water guidance. The video refers to splitting the minced garlic-ginger between the rice and sauces, but the exact division is unclear.

Nutrition per serving

• main
• dinner
• rice-cooker
• one-pot
• Southeast Asian-inspired