Hainanese Chicken Rice is a classic dish – Tender, poached chicken served with fragrant rice, accompanied by a light, aromatic broth and dipping sauces.
Traditionally, the chicken is poached separately, and the rice is cooked with chicken broth. But today, I’m sharing a simpler, one-pot version made in a rice cooker. Perfect for busy days when you want a wholesome, satisfying meal with less hassle!
Can I Substitute the Ingredients?
Chicken – While traditional Hainanese Chicken Rice uses whole chicken, you can also use chicken thighs or chicken breast. Note that the chicken is juicier and more tender with chicken thighs
Rice – Jasmine rice is ideal for its fragrance, but you can use long-grain or basmati rice if needed.
Chef’s Tips
Use Bone-In, Skin-On Chicken – This enhances the flavor and keeps the chicken tender.
Wash the Rice – Rinsing the rice removes excess starch and prevents it from being too sticky.
Don’t Skip the Chicken Fat – Rendering the chicken fat before cooking the rice adds a rich, authentic taste.
Garlic and Shallot Oil with Light Soy Sauce – the aromatic oils with light soy sauce will elevate the flavours of the dish
Make the Sauces – A good chili sauce, ginger sauce, and soy sauce mix elevate the dish to restaurant-quality levels!
What to serve with?
Cucumber Slices – Refreshing and crunchy, they balance the richness of the dish.
Chili Sauce & Ginger Sauce – These dipping sauces bring heat and extra flavor.
Steamed or Blanched Greens – Bok choy or gai lan pair beautifully with this meal.
Shelf Life and Storage
Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days.
Hainanese Chicken Rice in Rice Cooker
Equipment
- Rice Cooker
Ingredients
- 700 grams 1/2 chicken with skin (cut into pieces) (+/- 700 克) 1/2 只带皮鸡肉 (切块)
- 1 teaspoon salt 1茶匙盐
- 2 cups rice 2杯米饭
- 1.75 cups water 1.75 杯水
- 2 stalk spring onion 2 棵 葱
- 2 slices ginger 2片姜
- 2 pandan leaves 2片香兰叶 (可选的) optional
Seasoning 调味:
- light soy sauce 生抽
- garlic oil 大蒜油
- shallot oil 葱油
Instructions
- Wash the chicken thoroughly. Remove blood clots. Marinate the chicken with salt for 1/2 hour.
- Wash the rice a few times until the water runs clear. Then soak the rice for 15 minutes.
- Place the rice, water, spring onion, ginger, pandan leaf chicken in the rice cooker.
- Select the cook rice function.
- When it's done, fluff up the rice. Season with some shallot oil, garlic oil and light soy sauce.
Notes
-
Soak the Rice for Even Cooking
To ensure the rice cooks evenly and has a fluffy texture, soak it for at least 15 to 30 minutes before cooking. This helps the grains absorb water and cook uniformly. -
Adjust Water Ratio for Best Texture
Since the chicken releases moisture while cooking, reduce the water slightly from the standard 1:1 ratio. This prevents the rice from becoming too soft and keeps the grains separate. (For basmati rice, use 2 cups of water per 2 cups of rice.) -
Use Chicken Fat for Extra Fragrance
Keep the chicken skin and fat layers when cooking, as they render into the rice, making it more aromatic and flavorful. If you prefer a leaner dish, you can remove some fat before cooking. -
Choose the Right Chicken for Better Texture
Kampung chicken (village chicken) is ideal because it has firmer, leaner meat. If unavailable, go for corn-fed or free-range chicken, which has a more yellow skin and slightly firmer texture compared to regular broiler chicken. -
Use Aromatics for Authentic Flavor
Adding ginger slices, pandan leaf, and spring onion to the rice enhances its fragrance. If pandan leaves are unavailable, you can skip them, but they add aroma to the dish.