Hainanese Chicken Rice in Rice Cooker

4.9 from 12 reviews

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hour

Serves: 4


  • Chicken rice
  • 4 chicken drumsticks (Note 1)
  • 1 inch ginger, grated (~ 1 tablespoon)
  • 3 cloves garlic, grated (~ 1 tablespoon)
  • 3 scallions, 2-inch pieces, thinly sliced
  • 1 teaspoon salt
  • 2 tablespoon sesame oil, divided
  • 3 cloves garlic, bruised
  • 1/2 inch ginger, bruised
  • 2 rice cooker cup (1 1/2 regular cup, or 300 gram) rice, washed and drained
  • 1 1/2 regular cup (350 ml) chicken stock
  • Garlic ginger chili sauce
  • 1 inch ginger (~ 30 gram)
  • 5 cloves garlic
  • 8-12 bird-eye red chilies
  • 4 tablespoon chicken stock
  • 2 tablespoon rice vinegar
  • 2 tablespoon lime juice/calamansi juice
  • 1 teaspoon salt, or to taste
  • 1/2 tablespoon sugar, or to taste
  • Soy sauce for chicken
  • 2 tablespoon light soy sauce
  • 2 tablespoon water


  1. Marinate chicken: Marinate chicken drumsticks with grated ginger, grated garlic, chopped scallions, salt, and a tablespoon of sesame oil.
  2. Wash rice: Rinse the rice multiple times with cold tap water until the water runs clear before draining.
  3. Fry garlic and ginger: Heat about a tablespoon of sesame oil in a frying pan and fry some bruised garlic and ginger until fragrant.
  4. Cook in a rice cooker: Place rice in the rice cooker pot, top with chicken stock, add fried garlic and ginger, as well as the marinated chicken drumsticks.
  5. Cook with the regular "white rice" setting. Use the "cook" function if you have the most basic rice cooker.
  6. Rest another 15 minutes without opening the rice cooker lid once the light has turned to "keep warm."
  7. After 15 minutes, open the rice cooker lid, transfer the chicken to a serving plate, fluff the rice, and transfer it to a serving bowl. Serve with chili sauce and soy sauce for chicken.
  8. Garlic ginger chili sauce: Use a food processor to puree red chilies, garlic, ginger, salt, sugar, rice vinegar, lime juice, and chicken stock into a smooth sauce.
  9. Soy sauce for chicken: Mix the light soy sauce with water.


  • (1) Or use 8-10 chicken wings, separated into wingettes and drumettes.

Another great recipe by https://dailycookingquest.com.