Hainanese Chicken Rice in Rice Cooker

Method9 steps

1. 1

   Step 1: Mix the four drumsticks with the grated 1-inch ginger (1-inch piece) portion, grated three garlic cloves, scallions (3), marinade salt (1 teaspoon) and 1 tbsp sesame oil. Keep covered in the refrigerator while preparing the rice.

   Uses 4 chicken drumsticks (Note 1) · 1-inch piece ginger, grated; source approximately 1 tbsp · 3 cloves garlic, grated (~ 1 tablespoon) · 3 scallions, 2-inch pieces, thinly sliced · 1 teaspoon salt · 1 tbsp sesame oil for marinade

   
2. 2

   Step 2: Wash rice (300 g): Rinse the rice multiple times with cold tap water until the water runs clear before draining.

   Uses 300 g rice, washed and drained · Cold water for rinsing rice (quantity unspecified, discarded)

3. 3

   Step 3: Fry garlic (3 cloves) and ginger (0.5-inch piece): Heat about a tablespoon of sesame oil in a frying pan and fry some bruised garlic and ginger until fragrant.

   Uses Remaining 1 tbsp sesame oil for frying · 3 cloves garlic, bruised · 0.5-inch piece ginger, bruised

4. 4

   Step 4: Cook in a rice cooker: Place rice in the rice cooker pot, top with chicken stock (350 ml), add fried garlic and ginger, as well as the marinated chicken drumsticks.

   Uses washed drained 300 g rice · 350 ml chicken stock for cooking rice · fried bruised garlic and ginger with their sesame oil · chicken drumsticks with their complete marinade

5. 5

   Step 5: Start the cooker’s complete normal white-rice programme, or Cook function on a basic model. Allow the full programme to run; prepare the two sauces while it cooks.

   Complete rice-cooker programmeUses rice, cooking stock and marinated chicken in cooker

6. 6

   Step 6: While the cooker runs, purée the chilli-sauce ginger (1-inch piece), five garlic cloves, chillies, its own 1 tsp salt and ½ tbsp sugar, rice vinegar (2 tablespoon), chosen lime/calamansi juice and separate 4 tbsp chicken stock into a smooth sauce. Adjust the listed salt/sugar to taste.

   Uses 1-inch piece ginger, for chilli sauce; source approximately 30 g · 5 cloves garlic · 8-12 bird-eye red chilies · 4 tablespoon chicken stock · 2 tablespoon rice vinegar · 2 tbsp lime juice, or calamansi juice instead · 1 teaspoon salt, or to taste · 1/2 tablespoon sugar, or to taste

7. 7

   Step 7: Mix the separate 2 tbsp light soy sauce with 2 tbsp water to make the chicken serving sauce.

   Uses 2 tablespoon light soy sauce · 2 tablespoon water

8. 8

   Step 8: Once the cooker switches to Keep Warm, leave the lid closed and rest the chicken and rice for 15 minutes.

   Rest in rice cooker · 15 minUses completed rice-cooker programme with chicken and rice

9. 9

   Step 9: After the fifteen-minute closed-lid rest, open the cooker. Check that the rice is cooked and the thickest chicken reaches 74°C/165°F away from bone; finish cooking according to your appliance if needed. Transfer chicken to a platter, fluff the rice into a bowl and serve with both prepared sauces.

   Uses rested cooked chicken and rice · prepared garlic-ginger chilli sauce · prepared diluted soy serving sauce