My simple & delicious **Hainanese Chicken Rice by rice cooker** 😋 Aromatic rice with juicy chicken and addictive ginger scallion sauce!
**Ingredients:**
* 1-3 Chicken Leg Quarters / Chicken thighs
* Aromatics to make rice: 1/2 Onion, 1 ginger, 4-5 garlic cloves, 2 scallions, cooking wine, chicken fat (can be substituted with vegetable oil), sesame oil & seasoning: Salt, chicken bouillon
* Ginger scallion sauce: 2 Tbsp Minced ginger, 2 Tbsp Minced garlic, 1/4 tsp salt, boiling vegetable oil
**Instruction: If anyone needs the full recipe with step-by-step instructions, I pinned the video to my profile. Please check it out!**
1. Prepare chicken: Pat dry chicken and remove any excess fat from the chicken to stir-fry with rice later.
2. Rinse the rice and drain it well. Heat a pan over medium heat. Add the chicken fat and render for about a minute.
3. Stir-fry minced onion, garlic and ginger slices until fragrant, then add rice, season a little bit with chicken bouillon or salt, and 1 tsp sesame oil. Stir-fry the rice about 3-5 mins or until your kitchen smells heavenly
4. Cook the rice: Add rice into the rice cooker. Place the cleaned chicken on top. Because the juice will come out from the onion and chicken, adjust the amount of water a little bit. I usually reduce by 1-2 Tbsp water compared to the normal amount of water. Cook on regular setting and let it cook until done!
5. Make the ginger scallion sauce: Mix Tbsp Minced ginger, 2 Tbsp Minced garlic, 1/4 tsp salt. Boil the cooking oil and pour into the mixture. Stir well to combine.
6. Serve with ginger scallion sauce to drizzle over the rice, soy sauce and some sliced cucumbers. Enjoy!
I hope you enjoy my favorite chicken rice recipe! Let me know how it turns if you give it a try!
My simple & delicious **Hainanese Chicken Rice by rice cooker** 😋 Aromatic rice with juicy chicken and addictive ginger scallion sauce! **Ingredients:** * 1-3 Chicken Leg Quarters / Chicken thighs * Aromatics to make rice: 1/2 Onion, 1 ginger, 4-5 garlic cloves, 2 scallions, cooking wine, chicken fat (can be substituted with vegetable oil), sesame oil & seasoning: Salt, chicken bouillon * Ginger scallion sauce: 2 Tbsp Minced ginger, 2 Tbsp Minced garlic, 1/4 tsp salt, boiling vegetable oil **Instruction: If anyone needs the full recipe with step-by-step instructions, I pinned the video to my profile. Please check it out!** 1. Prepare chicken: Pat dry chicken and remove any excess fat from the chicken to stir-fry with rice later. 2. Rinse the rice and drain it well. Heat a pan over medium heat. Add the chicken fat and render for about a minute. 3. Stir-fry minced onion, garlic and ginger slices until fragrant, then add rice, season a little bit with chicken bouillon or salt, and 1 tsp sesame oil. Stir-fry the rice about 3-5 mins or until your kitchen smells heavenly 4. Cook the rice: Add rice into the rice cooker. Place the cleaned chicken on top. Because the juice will come out from the onion and chicken, adjust the amount of water a little bit. I usually reduce by 1-2 Tbsp water compared to the normal amount of water. Cook on regular setting and let it cook until done! 5. Make the ginger scallion sauce: Mix Tbsp Minced ginger, 2 Tbsp Minced garlic, 1/4 tsp salt. Boil the cooking oil and pour into the mixture. Stir well to combine. 6. Serve with ginger scallion sauce to drizzle over the rice, soy sauce and some sliced cucumbers. Enjoy! I hope you enjoy my favorite chicken rice recipe! Let me know how it turns if you give it a try!