One of my all-time favorite foods is Hainanese chicken. While it may look simple, the magic is in the sauces that bring out the flavor of the soft, tender chicken. The meat turns out juicy and plump, perfectly paired with refreshing vegetables like cucumber. Try this easy rice cooker Hainanese chicken recipe for a healthy, nourishing, and flavorful meal.
Hainanese Chicken Origin
Hainanese chicken originated in Hainan Province in southern China and was later brought to Southeast Asia by Chinese immigrants. The dish features poached chicken served with fragrant rice cooked in chicken broth. The chicken turns out juicy, tender, and aromatic, and is typically enjoyed with flavorful dipping sauces. Simple yet refreshing, this dish is a true comfort food.
Ingredients
Chicken & Rice
- 3–4 chicken thighs (bone-in, skin-on preferred)
- Salt, to taste
- Drizzle of sesame oil
- 1–2 tsp neutral oil
- 2 cups jasmine rice (rinsed)
- 2 cups water
- ½ tbsp chicken bouillon powder
- 3 garlic cloves, minced
- 3–4 slices fresh ginger
- 2 green onions, sliced
- ½ tsp turmeric (optional, for color)
- Cucumbers, for serving
Sweet Spicy Sauce
- 4 Thai chilis
- 5 garlic cloves
- 3 slices of ginger, minced
- Salt, to taste
- Juice of 1 lime
- ½ tbsp sugar
- 2 tbsp chicken broth or water
Scallion Ginger Sauce
- 2 parts chopped green onions
- 3 parts minced ginger
- Hot neutral oil
Click on the images for the direct link to the ingredients/tools I used:
Rice Cooker Hainanese Chicken Instructions
Season chicken thighs generously with salt.
Drizzle with sesame oil, rub evenly, and set aside.
Rinse 2 cups of rice until the water runs mostly clear.
In the rice cooker pot, heat a small amount of neutral oil using the sauté setting (or on “Cook” mode if your rice cooker allows).
Add minced garlic and sauté until fragrant.
Add the rinsed rice back in, stirring to coat.
Pour in 2 cups water, chicken bouillon powder, ginger slices, and green onions. Stir lightly.
Place chicken thighs on top of the rice, skin side up.
Close the lid and cook on the regular white rice setting.
Make the Scallion Ginger Sauce:
In a heatproof bowl, add the chopped green onions and minced ginger.
Heat neutral oil until shimmering (around 350°F / 175°C).
Carefully pour hot oil over the mixture, stirring to combine.
Make the Sweet Spicy Sauce:
Add chilis, garlic, ginger, salt, sugar, lime juice, and chicken broth. Stir until well combined. Adjust taste.
Once the rice cooker finishes, let it steam for 5–10 minutes before opening.
Remove chicken thighs, slice, and serve with fluffy rice and cucumber slices
Pair with scallion ginger sauce or sweet spicy sauce for dipping.
Rice Cooker Hainanese Chicken
Ingredients
- Chicken & Rice
- * 3–4 chicken thighs bone-in, skin-on preferred
- * Salt to taste
- * Drizzle of sesame oil
- * 1–2 tsp neutral oil
- * 2 cups jasmine rice rinsed
- * 2 cups water
- * ½ tbsp chicken bouillon powder
- * 3 garlic cloves minced
- * 3–4 slices fresh ginger
- * 2 green onions sliced
- * ½ tsp turmeric optional, for color
- * Cucumbers for serving
- Sweet Spicy Sauce
- * 4 Thai chilis
- * 5 garlic cloves
- * 3 slices of ginger minced
- * Salt to taste
- * Juice of 1 lime
- * ½ tbsp sugar
- * 2 tbsp chicken broth or water
- Scallion Ginger Sauce
- * 2 parts chopped green onions
- * 3 parts minced ginger
- * Hot neutral oil
Instructions
- Season chicken thighs generously with salt.
- Drizzle with sesame oil, rub evenly, and set aside.
- Rinse 2 cups of rice until the water runs mostly clear.
- In the rice cooker pot, heat a small amount of neutral oil using the sauté setting (or on “Cook” mode if your rice cooker allows).
- Add minced garlic and sauté until fragrant.
- Add the rinsed rice back in, stirring to coat.
- Pour in 2 cups water, chicken bouillon powder, ginger slices, and green onions. Stir lightly.
- Place chicken thighs on top of the rice, skin side up.
- Close the lid and cook on the regular white rice setting.
- Make the Scallion Ginger Sauce:
- In a heatproof bowl, add the chopped green onions and minced ginger.
- Heat neutral oil until shimmering (around 350°F / 175°C).
- Carefully pour hot oil over the mixture, stirring to combine.
- Make the Sweet Spicy Sauce:
- Add chilis, garlic, ginger, salt, sugar, lime juice, and chicken broth. Stir until well combined. Adjust taste.
- Once the rice cooker finishes, let it steam for 5–10 minutes before opening.
- Remove chicken thighs, slice, and serve with fluffy rice and cucumber slices.
- Pair with scallion ginger sauce or sweet spicy sauce for dipping.
Rice Cooker Hainanese Chicken Tips
Position the chicken skin side up, so the skin stays on and the juices baste the meat.
Let the chicken rest for 5-10 minutes after cooking before slicing.
Storage Tips
Store the chicken and rice separately in airtight containers in the fridge for up to 3-4 days.
Store the sauces in an airtight container in the fridge for up to 1 week.
Make sure the oil isn’t too hot for the scallion ginger sauce to release the aromatics without burning it.
Rice Cooker Hainanese Chicken Substitution Ingredients
Chicken bouillon powder –> chicken stock paste
Thai Chilis –> Serrano peppers
Sugar –> Honey or agave
Cucumbers –> Bok choy, snap peas, pickled vegetables
If you enjoyed this rice cooker Hainanese chicken recipe, you might like my pepper lunch rice cooker recipe.
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