Rice Cooker Hainanese Chicken
Directions
- 1Season 2 bone-in skin on chicken thighs with 2 tsp sesame oil and a pinch of salt, then set aside.
- 2Add 10-12 peeled garlic cloves and 2-inch ginger to a food processor or blender and run it till minced.
- 3In your rice cooker, add 1 cup washed Jasmine rice, 1 1/4 cup water, 1 cube chicken bouillon, a pinch of salt, chopped green onions, and half of the ginger garlic mince.
- 4Add the seasoned chicken on top of the rice mixture and cook it on the white rice setting.
- 5For the first sauce, add the remaining half of the ginger garlic mince in a bowl, add 1 sliced green onion, 1 tsp sesame oil, a pinch of salt, and 2-3 tbsp heated oil over it.
- 6For the iconic chili sauce, add the remaining ginger garlic mince, 1.5 tbsp Sriracha, 1.5 tbsp Sambal, 1 tbsp lime juice, 1 tbsp chicken broth, and 2 tsp white sugar in a bowl and mix it up.
- 7Once the chicken is done cooking, take the bones out, slice it up, and serve it with the cooked rice and the two sauces.
- 8Brush the chicken with Bachan's original sauce for extra flavor.
Ingredients
- 2 bone-in skin on chicken thighs
- 2 tsp sesame oil
- 1 pinch salt
- 10 garlic cloves
- 2 inch ginger
- 1 cup Jasmine rice
- 1.25 cup water
- 1 cube chicken bouillon
- 1 sliced green onion
- 2 tbsp neutral oil
- 1.5 tbsp Sriracha
- 1.5 tbsp Sambal
- 1 tbsp lime juice
- 1 tbsp chicken broth
- 2 tsp white sugar
Equipment
rice cookerfood processorblenderbowlknifeplatebrush