Go Back

Rice Cooker Hainanese Chicken

This rice cooker chicken with scallion ginger sauce is a cozy, one-pot meal full of flavor. Juicy chicken thighs cook right on top of fragrant rice, then served with refreshing cucumbers and two dipping sauces: a classic scallion ginger oil and a zesty sweet chili sauce.
Print Recipe

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.