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Hainanese Chicken Rice in Rice Cooker

Try this easy one-pot recipe to cook the iconic Singaporean Hainanese chicken rice in a rice cooker. Serve with garlic-ginger chili sauce and soy sauce for chicken.
Hainanese chicken rice in a rice cooker, with garlic ginger chili sauce, and soy sauce for chicken.

Hainanese chicken rice in a rice cooker, with garlic ginger chili sauce, and soy sauce for chicken.

Hainanese chicken rice is one of Singapore’s national dishes; it consists of poached chicken and seasoned steamed rice served with a chili sauce, soy sauce for chicken, and sometimes, cucumber slices.

A set of Hainanese chicken rice is my lunch staple back when I was living in Malaysia. It is no exaggeration that I ate Hainanese chicken rice set for half of the week, and no wonder, it’s cheap and very delicious.

I rely on this easy recipe to recreate my favorite chicken and rice dish in my trusty rice cooker. The simplicity will convince you to make this dish regularly, maybe even a once a week ritual. ;)

Ingredients for Hainanese chicken rice: chicken drumsticks, rice, chicken stock, ginger, garlic, scallions, sesame oil, and salt.

Ingredients for Hainanese chicken rice: chicken drumsticks, rice, chicken stock, ginger, garlic, scallions, sesame oil, and salt.

Ingredients for Hainanese chicken rice and its sauces

1. Hainanese chicken rice

We need rice (preferably Thai jasmine rice), chicken stock, chicken drumsticks, garlic, ginger, scallions, salt, and sesame oil.

2. Garlic ginger chili sauce

We need red chilies, garlic, ginger, chicken stock, rice vinegar, lime juice, salt, and sugar.

3. Soy sauce for chicken

This sauce is a simple mix of light soy sauce and water. We drizzle this sauce over the cooked chicken before serving to enhance its flavor.

(1) Marinate chicken drumsticks with garlic, ginger, scallions, salt, and sesame oil. (2) Rinse and drain rice. (3) Fry garlic and ginger in sesame oil. (4) Place rice, chicken stock, fried ginger and garlic, and marinated drumsticks in the rice cooker pot.

(1) Marinate chicken drumsticks with garlic, ginger, scallions, salt, and sesame oil. (2) Rinse and drain rice. (3) Fry garlic and ginger in sesame oil. (4) Place rice, chicken stock, fried ginger and garlic, and marinated drumsticks in the rice cooker pot.

How to cook Hainanese chicken rice in a rice cooker

1. Marinate chicken

Start by marinating chicken drumsticks with grated ginger, grated garlic, chopped scallions, salt, and 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.

Cook with the regular “white rice” setting. Use the “cook” function if you have the most basic rice cooker.

Rest another 15 minutes without opening the rice cooker lid once the light has turned to “keep warm.”

After 15 minutes, open the 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.

Ingredients for Hainanese chicken rice chili sauce (red chilies, garlic, ginger, chicken stock, rice vinegar, lime juice, salt, and sugar) and chicken sauce (light soy sauce and water).

Ingredients for Hainanese chicken rice chili sauce (red chilies, garlic, ginger, chicken stock, rice vinegar, lime juice, salt, and sugar) and chicken sauce (light soy sauce and water).

Prepare the chili sauce and the soy sauce for chicken

1. 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.

Every lime is different, so you will need to adjust the amount of salt and sugar to suit your taste each time you prepare this sauce.

2. Soy sauce for chicken

This sauce is a simple mix of light soy sauce with water. You will need the same amount for both ingredients.

I highly recommend choosing a good quality Chinese light soy sauce for this since you will be able to taste the difference. My favorite light soy sauce is either Pearl River Bridge or Kimlan.

Just out from the rice cooker Hainanese chicken rice, with garlic ginger chili sauce, and soy sauce.

Just out from the rice cooker Hainanese chicken rice, with garlic ginger chili sauce, and soy sauce.

Rice cooker and using other chicken cuts

My rice cooker is the Aroma 20 cup cooked (10 cup uncooked) model. I am certain you can use other models of rice cooker for this recipe since it is super basic and doesn’t require any fancy function.

If you are not a big fan of chicken drumsticks, you can use 8-10 pieces of chicken wings. I suggest separating each wing into drummettes and wingettes and saving the wingtips for cooking chicken stock.

Other rice cooker recipes

To make the most of your rice cooker, why not give my other rice cooker recipes a try?

For the more adventurous, you may even want to try preparing desserts in your rice cooker.

To serve, separate drumsticks from the rice and arrange in a platter, transfer the rice to a serving bowl, and serve with the chili sauce and the soy sauce.

To serve, separate drumsticks from the rice and arrange in a platter, transfer the rice to a serving bowl, and serve with the chili sauce and the soy sauce.

Hainanese Chicken Rice in Rice Cooker

4.5 from 2 reviews

Author: Anita Jacobson

Categories:

Cuisine:

Ingredients:

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hour

Serves: 4

Print Recipe

Ingredients

  • 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

Instructions

  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.

Notes

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

Comments

  • Ika Fritz Ika Fritz says:

    Anita, when you're cooking the rice, do you add water or only using chicken broth for this? Usually it's 2:1 water:rice, but seems like this recipe is not that proportion?

    • Anita Anita says:

      Hi Ika, for this recipe, it's closer to 1:1 in volume for the rice and water. It is fine as it is, and I find the rice to be perfectly cooked and doesn't feel dry at all. I suggest trying the recipe as is, and should you find your rice to be a tad too dry, feel free to increase the liquid for the next batch. For reference, I am using Thai jasmine rice if that helps.

  • MG MG says:

    Anita, First of all, thank you for your wonderful recipes! I am a huge fan of your blog. Question - how do I modify this recipe if I don't have rice cooker and want to make it on the stovetop? Thanks!

    • Anita Anita says:

      Hi MG,
      In a big pot that can fit the rice and the chicken, first, fry the garlic and ginger.
      Next, add in washed and drained rice, and stir to coat the rice with sesame oil, garlic, and ginger.
      Then, add the marinated chicken and top with chicken stock, and bring to a boil. Reduce the heat to a simmer, cover the pot, and cook until there is no liquid, about 18-20 minutes.
      Turn off the heat, but don't open the lid and let the rice and the chicken rest for another 10-15 minutes before serving.

  • Mia Mia says:

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