This easy Hainanese Chicken Rice cooked in a rice cooker gives you tender chicken and flavorful rice all in one pot. With a mix of chili and sweet soy sauce that takes it to the next level of deliciousness, it's the ultimate comfort food!
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I can't even count how many times I ate Hainanese Chicken Rice, also known as Khao Man Gai, when I lived in Singapore. It's the dish I miss the most—my absolute favorite hawker food!
Since moving to the US, I've had to get creative to satisfy my cravings. We don't have the same amazing hawker stalls here, and flying to Singapore just for Hainanese Chicken Rice isn't exactly practical. LOL So, I decided to learn how to make it myself.
That's where my rice cooker comes in! It cooks rice perfectly, so I figured, why not try making Hainanese Chicken in it too? And guess what? It worked! The chicken and rice came out perfectly cooked. I'm super excited to share this easier version with you. This one-pot recipe delivers the authentic taste of Hainanese Chicken Rice without all the hassle.
And if you're like me and also love Singapore cereal prawn (shrimp) from the hawker stores, this recipe brings a piece of that vibrant hawker experience to your table, right at home. Enjoy the taste of Singapore with this simplified yet delicious recipe!
Jump to:
- Why You'll Love This Recipe
- What is Hainanese Chicken?
- Recipe Ingredients
- How to Make Chicken Rice Using a Rice Cooker
- How to Make Chili Sauce?
- How to Make Sweet Dark Soy Sauce?
- How to Make the Ginger Garlic Sauce?
- Equipment
- Storage Instruction
- What to Serve With Hainanese Chicken
- Recipe FAQs
- More Easy Chicken and Rice Recipes
- Did you try this recipe?
- Easy Hainanese Chicken Rice in Rice Cooker (One-Pot Recipe)
Why You'll Love This Recipe
- Easy and Convenient: This recipe simplifies the traditional Hainanese Chicken Rice, making it easy to prepare using a rice cooker.
- One-Pot Wonder: Everything cooks in one pot, saving you time on cleanup.
- Authentic Flavor: Despite the simplicity, this recipe retains the authentic flavors of Singaporean Hainanese Chicken Rice.
- Perfectly Cooked Chicken and Rice: The rice cooker ensures both the chicken and rice are cooked to perfection.
- Family-Friendly: It's a hit with the whole family, offering a delicious and wholesome meal.
- Time-Saver: Ideal for busy weeknights when you want a quick yet flavorful dish.
- Travel-Free Taste of Singapore: Enjoy the taste of your favorite Singaporean hawker food without leaving home.
What is Hainanese Chicken?
Hainanese Chicken Rice, originating from Hainan, a province in southern China, has become a beloved national dish in Singapore and Malaysia. The chicken is poached at a low temperature to preserve its tender meat and is often chilled to achieve a smooth texture.
What sets this dish apart is its simplicity and the meticulous preparation that ensures every element, from the chicken to the rice and condiments like chili sauce and ginger paste, harmonizes perfectly.
Recipe Ingredients
Hainanese Chicken
- Chicken Thighs: I chose boneless chicken thighs, although using a whole chicken cut into pieces or chicken drumsticks and chicken breast could also work, depending on the size of your rice cooker.
- Chicken Broth: You can use canned or homemade chicken broth. Water can be substituted if broth isn't available.
- Aromatics: Garlic, ginger, and green onions
- Rice: Jasmine rice is ideal for this dish!
- Pandan Leaves (optional):This is the secret to fragrant rice.
Hainanese chicken is not complete with these variety of sauces.
Chili Sauce
- Sambal Oelek
- Sriracha
- Sugar
- Fresh Garlic and Ginger
- Lime Juice or Lemon Juice
Sweet Soy Sauce
- Sesame Oil
- Chicken Skin Trimmings/ Chicken fat
- Fresh Garlic and Ginger
- Kecap Manis (Dark Sweet Soy Sauce)
- Light Soy Sauce
Ginger Garlic Sauce
- Aromatics: Fresh Ginger and Fresh Garlic
- Peanut oil or avocado oil
- Fish Sauce
- Rice vinegar
Others
- Cucumber slices, Cilantro or Green Onions for additional fresh flavors!
See recipe card for quantities.
How to Make Chicken Rice Using a Rice Cooker
STEP 1: Pat the chicken dry with paper towels. Season the chicken with salt. You may or may not remove the chicken skin.
STEP 2: Smash a few garlic cloves and slice a knob of ginger into thin pieces. Cut the green onions into segments.
STEP 3: Wash the jasmine rice under cold water until the water runs clear. Drain well.
STEP 4: Scatter the smashed garlic, ginger slices, and green onion segments in the bottom of the pot. (Image 1)
STEP 5: Place the rinsed rice on top of the aromatics. Insert pandan leaves in the middle of the pot if using. (Image 2)
STEP 6: Nestle the seasoned chicken pieces on top of the rice. (Image 3)
STEP 7: Add an equal amount of chicken broth to the rice cooker (typically 1:1 ratio of rice to broth). (Image 4)
STEP 8: Start the rice cooker. It will automatically cook rice and chicken together. Once cooked, drizzle some sesame oil onto the chicken. Let it sit for a few minutes in the rice cooker to allow the flavors to meld. (Image 5-8)
STEP 9: Carefully remove the chicken. Fluff the rice gently with a fork and serve hot on a serving plate, garnished with cucumber slices and cilantro.
How to Make Chili Sauce?
- Finely mince the fresh garlic and ginger.
- In a bowl, combine Sambal Oelek and Sriracha.
- Stir in sugar to balance the heat.
- Add the minced garlic and ginger to the mixture.
- Squeeze in the juice of lime or lemon.
- Mix everything thoroughly until the sugar dissolves and the flavors are well blended.
- Taste and adjust the seasoning if needed, adding more sugar or lime juice to taste.
How to Make Sweet Dark Soy Sauce?
- Finely mince the fresh garlic and ginger.
- In a small saucepan, heat sesame oil over medium heat. Add the chicken skin trimmings or fat and cook until the fat is rendered. Remove and discard the crispy bits.
- Add the minced garlic and ginger to the rendered fat in the saucepan. Saute until fragrant, about 1-2 minutes. Turn off heat.
- Add Kecap Manis/ sweet dark soy sauce and light soy sauce to the saucepan. Add water to thin the sauce.
- Transfer to a small bowl or jar for serving.
How to Make the Ginger Garlic Sauce?
- Finely mince equal parts fresh ginger and fresh garlic
- Combine ginger and garlic with oil and rice vinegar.
Equipment
You can use a 10-cup size rice cooker or an Instant Pot to prepare this dish. Both appliances work effectively, maintaining consistent heat to cook the chicken and rice perfectly. I've personally tested this recipe in both, achieving excellent results each time.
Storage Instruction
To store Hainanese Chicken Rice, let it cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days. When reheating, sprinkle a bit of water over the rice to prevent it from drying out and warm it in the microwave or on the stove until heated through. Enjoy within the recommended storage period for best taste and texture.
What to Serve With Hainanese Chicken
Hainanese Chicken Rice is traditionally served with several accompaniments to complement its flavors and textures. Here are some common options:
- Chili Sauce: A spicy chili sauce, often made with chili peppers, garlic, ginger, and sometimes vinegar, adds a kick of heat and tanginess.
- Ginger Garlic Sauce: This sauce is typically made from ginger, garlic, and sometimes green onions blended with chicken broth or oil. It offers a refreshing contrast to the chicken's richness.
- Sweet Dark Soy Sauce: Used as a dipping sauce, dark soy sauce provides a savory depth of flavor to the chicken and rice.
- Cucumber Slices: Fresh cucumber slices are served as a palate cleanser and provide a cool contrast to the warm chicken and rice.
- Coriander (Cilantro): Fresh cilantro leaves add a bright herbal note to the dish, enhancing its overall freshness.
- Chicken Broth Soup: A small bowl of clear chicken broth can be served alongside to enjoy as a light soup.
Recipe FAQs
Yes, you can add vegetables like bok choy for additional flavor and nutrients.
The chicken is done when it reaches an internal temperature of 165°F (74°C) and is no longer pink inside.
Jasmine rice is ideal for Hainanese Chicken Rice due to its fragrance and texture.
More Easy Chicken and Rice Recipes
Looking for other recipes like this? Try these:
Did you try this recipe?
Share how it turned out in the comment box below, and if you loved it, share it on Facebook, Pinterest & Instagram.
Thank you!
Easy Hainanese Chicken Rice in Rice Cooker (One-Pot Recipe)
Equipment
- 1 Rice Cooker or Instant Pot (10 cups capacity)
Ingredients
Hainanese Chicken Rice
- 4 cloves Garlic minced
- 1 thumb-sized Ginger
- 4 stalks green onions chopped
- 4 cups Jasmine rice
- 2 pounds Boneless Chicken Thighs
- 4 cups Chicken Broth Canned or Homemade
- 3 pieces Pandan Leaves optional
Chili Sauce
- 2 tablespoon Sambal Oelek
- 2 tablespoon Sriracha
- 1 teaspoon Sugar or sugar substitute
- 1 tablespoon Garlic minced
- 1 tablespoon ginger minced
- 1 tablespoon Lime Juice or Lemon Juice or calamansi
- 2 tablespoon water
Sweet Dark Soy Sauce
- 2 tablespoons Sesame Oil
- 1 tablespoon Chicken Skin Trimmings/ Chicken fat
- 1 teaspoon Fresh Garlic
- 1 teaspoon ginger
- 3 tablespoon Kecap Manis/ Dark Sweet Soy Sauce
- 1 tablespoon Light Soy Sauce
- 2 tablespoon water
Others
- 2 whole Cucumber sliced
- Cilantro
Ginger Garlic Sauce
- 2 tablespoon Ginger
- 2 tablespoon Garlic
- 3 tablespoon avocado oil or any neutral oil
- 1 tablespoon Fish Sauce
- 1 tablespoon Rice vinegar
Instructions
Hainanese Chicken Rice
- Pat the chicken dry with paper towels. Season the chicken with salt. You may or may not remove the chicken skin.
- Smash a few garlic cloves and slice a knob of ginger into thin pieces. Cut the green onions into segments.
- Wash the jasmine rice under cold water until the water runs clear. Drain well.
- Scatter the smashed garlic, ginger slices, and green onion segments in the bottom of the pot.
- Place the rinsed rice on top of the aromatics.
- Insert pandan leaves in the middle of the pot if using.
- Nestle the seasoned chicken pieces on top of the rice.
- Add an equal amount of chicken broth to the rice cooker (typically 1:1 ratio of rice to broth).
- Start the rice cooker. It will automatically cook rice and chicken together. Once cooked, drizzle some sesame oil onto the chicken. let it sit for a few minutes in the rice cooker to allow the flavors to meld.
- Carefully remove the chicken. Fluff the rice gently with a fork and serve hot on a serving plate.
- Garnished with cucumber slices and cilantro.
Chili Sauce
- Finely mince the fresh garlic and ginger.
- In a bowl, combine Sambal Oelek and Sriracha.
- Stir in sugar to balance the heat.
- Add the minced garlic and ginger to the mixture.
- Squeeze in the juice of lime or lemon.
- Mix everything thoroughly until the sugar dissolves and the flavors are well blended.
- Taste and adjust the seasoning if needed, adding more sugar or lime juice to taste.
Sweet Dark Soy Sauce
- Finely mince the fresh garlic and ginger.
- In a small saucepan, heat sesame oil over medium heat. Add the chicken skin trimmings or fat and cook until the fat is rendered. Remove and discard the crispy bits.
- Add the minced garlic and ginger to the rendered fat in the saucepan. Saute until fragrant, about 1-2 minutes. Turn off heat.
- Add Kecap Manis/ sweet dark soy sauce and light soy sauce to the saucepan. Add water to thin the sauce.
- Transfer to a small bowl or jar for serving.
Ginger Garlic Sauce
- Finely mince equal parts fresh ginger and fresh garlic
- Combine ginger and garlic with oil and rice vinegar.
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