I can't count how many times I ate Hainanese Chicken Rice when I lived in Singapore. It's my favorite hawker food, and the dish I miss most.
Since moving to the US, I've had to get creative. We don't have hawker stalls here, and flying back to Singapore for a plate of chicken rice isn't exactly practical. So I decided to learn how to make it myself.
That's where my rice cooker comes in. It already cooks rice well, so I figured I'd try the chicken in there too, and it worked. Tender chicken, fragrant rice, three dipping sauces, all in one pot. This is my simplified version of the hawker classic.
If you're like me and also love Singapore cereal shrimp from the hawker stalls, this one brings a bit of that same experience home.
Save This Recipe 💌
We'll email this post to you, so you can come back to it later!
Jump to:
- Why You'll Love This Recipe
- What is Hainanese Chicken?
- 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
- Rose's Tips
- Equipment
- How to Store Leftovers
- What to Serve With Hainanese Chicken
- Recipe FAQs
- More Easy Chicken and Rice Recipes
- Did you try this recipe?
- Hainanese Chicken Rice (Rice Cooker)
Why You'll Love This Recipe
- One pot, minimal cleanup, no separate broth-making or poaching
- Tender chicken and fragrant rice, made simple without losing what makes the dish good
- Comes with all three classic dipping sauces: chili, ginger garlic, and sweet dark soy
- Ready on a weeknight, no hawker stall or plane ticket required
- A hit with the whole family, not just chicken rice purists
What is Hainanese Chicken?
Hainanese Chicken Rice comes from Hainan, a province in southern China, and has become a national dish in both Singapore and Malaysia. Traditionally, the chicken is poached at a low temperature to keep the meat tender, then chilled for a smoother texture.
What makes the dish stand out is how much rests on a few simple parts: the chicken, the rice, and condiments like chili sauce and ginger paste. Get those right, and everything else falls into place.
This recipe skips the poaching and chilling for a faster, rice-cooker version, more on that below.
Ingredients
Hainanese Chicken
- Chicken Thighs: I use boneless thighs, but a whole chicken cut into pieces, drumsticks, or breast work too, depending on your rice cooker's size.
- Chicken Broth: Canned or homemade both work. Water is a fine substitute if you're out of broth.
- Aromatics: Garlic, ginger, and green onions.
- Rice: Jasmine rice is the right choice here.
- Pandan Leaves (optional): 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
To Serve
- Cucumber slices, cilantro, or green onions for freshness.
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.
Rose's Tips
- Check your rice cooker's fill line, not just the ratio. A 1:1 rice-to-broth ratio is a good starting point, but rice cookers vary. If your cooker has marked lines, fill to those instead.
- Don't skip resting the chicken. Letting it sit in the rice cooker for a few minutes after cooking keeps it from drying out when you slice it.
- Check for doneness before serving. Chicken should hit 165°F and show no pink. If pieces are uneven in size, the thinner ones will finish first, check each piece separately.
- Make the sauces while the rice cooks. All three come together fast, so there's no reason to make the chicken and rice wait on them.
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.
How to Store Leftovers
Let the chicken and rice cool completely, then transfer to an airtight container. Refrigerate for up to 3-4 days.
To reheat, sprinkle a little water over the rice so it doesn't dry out, then warm it in the microwave or on the stove until heated through.
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:
- Cucumber Slices: A cool, fresh contrast to the warm chicken and rice.
- Cilantro: Adds a bright, herbal note on top.
- Clear Chicken Broth: A small bowl on the side to sip alongside, the way it's often served at hawker stalls.
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.
Yes. Cut it into pieces first so it fits your rice cooker and cooks evenly. Just check for doneness since pieces will vary in size.
No. A standard cook or white rice setting works fine. There's no need for a dedicated "chicken rice" function.
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!
Hainanese Chicken Rice (Rice Cooker)
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.
Save This Recipe 💌
We'll email this post to you, so you can come back to it later!
