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Rice cooker Hainanese chicken rice

Did you know that you can use your rice cooker for more than just plain rice? Our version of this traditional dish from southern China is super easy to make. Just add the chicken and aromatics to the rice cooker, then set and forget. Serve Hainanese chicken with a variety of sauces to dip.

1088 calories per serve

Allergens: Recipe may contain peanuts, tree nuts, milk, fish and shellfish.

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19 Ingredients


  • 4 chicken thigh cutlets, skin on

  • 2 tbs light soy sauce

  • 625ml (2 1/2 cups) Massel Organic Chicken Liquid Stock

  • 500g (2 1/2 cups) long-grain rice, rinsed

  • 2cm-piece fresh ginger, peeled, thinly sliced

  • 2 garlic cloves, crushed

  • 1 green shallot, cut in half crossways

  • Sliced Lebanese cucumber, to serve
  • Shallot sauce


  • 60ml (1/4 cup) vegetable oil

  • 2 green shallots, finely chopped

  • 1 tsp finely grated fresh ginger

  • 1 tsp sesame oil
  • Chilli sauce


  • 2 garlic cloves, crushed

  • 2 tbs caster sugar

  • 1 tbs sambal oelek

  • 1 tbs fresh lime juice
  • Soy dipping sauce


  • 2 tbs light soy sauce

  • 1 tbs caster sugar

  • 1 tsp sesame oil

5 Method Steps


  • Step 1

    Toss the chicken

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    (4 chicken thigh cutlets, skin on) and soy sauce (2 tbs light soy sauce) in a glass bowl. Set aside for 10 minutes to marinate.


  • Step 2

    Meanwhile, make the shallot sauce. Heat the vegetable oil (60ml (1/4 cup) vegetable oil) in a small frying pan over low heat for 1-2 minutes or until just hot. Remove from heat. Add the shallot (2 green shallots, finely chopped) and ginger (1 tsp finely grated fresh ginger). Stir. Set aside to cool slightly. Stir in the sesame oil (1 tsp sesame oil). Pour into a small bowl.

  • Step 3

    Place the stock (625ml (2 1/2 cups) Massel Organic Chicken Liquid Stock), rice (500g (2 1/2 cups) long-grain rice, rinsed), ginger (500g (2 1/2 cups) long-grain rice, rinsed), garlic (2 garlic cloves, crushed) and shallot (1 green shallot, cut in half crossways) in a 1.75L (7 cup) rice cooker. Arrange the chicken on top. Cover with lid and cook until the rice cooker switches to the Keep Warm setting. (The rice should cook for about 20-25 minutes.) Set aside on this setting for 5 minutes.

  • Step 4

    While rice cooks, combine all chilli sauce ingredients (2 garlic cloves, crushed|2 tbs caster sugar|1 tbs sambal oelek|1 tbs fresh lime juice) in a small bowl, and combine all soy dipping sauce ingredients (2 tbs light soy sauce|1 tbs caster sugar|1 tsp sesame oil) in a bowl.

  • Step 5

    Top the chicken rice with cucumber (Sliced Lebanese cucumber, to serve), shallot sauce, chilli sauce and soy dipping sauce to serve.
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