Rice Cooker Hainanese Chicken Rice: One-Pot Asian Comfort
A simplified, one-pot version of the iconic Hainanese chicken rice made effortlessly in a rice cooker. Juicy chicken, fragrant rice, and bold ginger-garlic flavor — perfect for busy weeknights!
Equipment
- Rice Cooker
- Cutting Board
- Knife
- Bowl
- Ladle or Rice Paddle
Ingredients
For the Chicken Rice
- 1.5 cups jasmine rice rinsed until water runs clear
- 2 chicken thighs boneless or bone-in, skin-on preferred
- 2.5 cups chicken broth low-sodium
- 2 tsp sesame oil
- 1 tbsp neutral oil like canola or avocado
- 3 cloves garlic minced
- 1 thumb-size piece of ginger thinly sliced or minced
- 2 green onions cut into 2-inch pieces
- 0.5 tsp salt
Optional Toppings
- 1 cucumber thinly sliced
- 2 tbsp fresh cilantro chopped, for garnish
- 1 tbsp soy sauce for drizzling
- 1 lemon or lime cut into wedges
Instructions
- Turn your rice cooker to 'cook' or 'sauté' mode. Add neutral oil and sauté garlic and ginger for 1–2 minutes until fragrant.
- Stir in the rinsed rice and coat well with the aromatics. Lightly toast for 1–2 minutes.
- Add chicken broth, salt, and green onions. Stir gently, then place chicken thighs on top of the rice, skin-side up.
- Close the rice cooker lid and cook using the regular white rice setting (about 30–40 minutes depending on your model).
- Once done, let the rice rest for 5–10 minutes. Slice the chicken and serve over the rice with cucumber, cilantro, soy sauce, and citrus wedges.
Notes
For added depth, marinate the chicken with soy sauce, sesame oil, and ginger 1 hour in advance. You can also steam bok choy on top during the last 10 minutes for a full meal.
