HAINANESE CHICKEN RICE IN RICE COOKER

     Equally good and perfect as authentic Hainanese Chicken Rice is this easy 'Rice Cooker Chicken Rice'.  Though a shortcut method of the original version this method proves handy when cooking in a small batch.  If you are in short of time and really in a quest for something special, then go ahead with this lazy method of cooking.
      I have already posted the recipe and method for Authentic Hainanese Chicken Rice. As this dish is one of my family favourites, I have started to frequent it and usually, we do not need a full chicken for this rice, and then I started to ponder for easier versions and came up with this.
     Cooking Chicken Rice in Rice Cooker does total justice to the dish too. Even the texture and aroma of the rice also turns out equally good. Instead of full Chicken, Chicken Pieces are used in this recipe along with home made Chicken Stock. You can also use store bought Chicken Stock Concentrate or Cube for the purpose. For Home-made Chicken Stock Recipe, click here...
     Cook the Jasmine Rice and Chicken Pieces together and as for serving suggestion serve it along with the heavenly add-ons to drench the chicken and rice - the Sauces & Soup

          - Dipping Soup
          - Ginger-Garlic Sauce &
          - Soy Sauce


Cuisine : Chinese (Hainanese)
Course : Main Course
Difficulty : Medium
Spice Level : Low
Serves : 3-4
Author : SM

Preparation Time : 10-15 Minutes
Cooking Time : 25 - 30 Minutes

HOW TO MAKE HAINANESE CHICKEN RICE IN RICE COOKER

INGREDIENTS :

Chicken Pieces - 400 Gms
Rice - 2 Cups
Chicken Stock - 11/2 Cups
Garlic - 6-8 cloves
Ginger - 1" Piece
Screw Pine/Pandan Leaves - 2 Leaves
Salt - To Taste
Chicken Fat/Oil - 2 Tbspn

METHOD :

• Clean, Wash and pat dry the Chicken Pieces, Sprinkle some salt and pepper over it and leave it aside. 
• Rinse and wash the Rice until water runs clear.
• Drain the Rice and keep it aside.
• Heat a pan, add the Chicken Fat/Oil and allow it to melt.
• Saute finely minced Garlic & Ginger in a low flame for few minutes.(It shouldn't burn)
• Add the Rice and fry this for about two minutes on a low flame.
• Turn off the heat and scoop the rice into the rice cooker.
• Place the marinated Chicken Pieces into the rice cooker.
• Boil the Chicken Stock along with Salt and pour it into the rice.
• Tie the Screw pine Leaves into a knot and drop it into the rice cooker
• Close the lid and press START.
• Allow it to cook until the switch falls to WARM UP mode.
• Fluff it up with a fork, and close the lid.
• Let it sit in warm-mode for another 15-20 minutes.
• Switch off, fluff the rice with a fork. 
• Serve individual portions with Rice, sliced Chicken Pieces, Dipping Sauces and Soup.

NOTES:

• Rice Water Ratio for cooking in Rice Cooker is usually 1:11/2 Cups, but use only half the amount of water, as the chicken pieces tend to ooze out water while cooking. I have used only 11/2 Cups of Chicken Stock for 2 Cups of Rice.
• I have used Jasmine Rice in this recipe, which is fragrant and gives a nice aroma to the dish.
• Adjust the amount of water, if you feel the rice is too dry.
• Alternatively, it can be cooked in a sauce pan too.  
• If Cooking in a Pressure Cooker, follow the above instructions as for the rice cooker with an extra 1/2 Cup of Chicken Stock and cook for a whistle on a high flame.  Leave it aside until the pressure releases, fluff the rice.  Rice & Chicken Pieces tends to become softer when cooked in Pressure Cooker.

 

GINGER & GARLIC SAUCE FOR HAINANESE CHICKEN RICE

GINGER & GARLIC SAUCE FOR HAINANESE CHICKEN RICE

INGREDIENTS:

For Ginger Garlic Sauce:

Ginger- 1" Piece.
Garlic - 2 Cloves
Chicken Stock - 2 Tbspns
Sweet Chilli Sauce - 2 Tbspns
Sriracha Chilli Sauce - 2 Tbspns
Rice Wine vinegar - 1 Tspn
Lemon Juice - 1 Tbspn
Salt - To Taste
Sugar - 1 Tspn

METHOD :

• Pound Ginger & Garlic with a mortar & a pestle into a fine paste.
• Alternatively can finely chop the ingredients.
• Add Chicken Stock, Sweet Chilli Sauce and Sriracha Sauce to the above.
• Add Salt, Sugar and Lemon Juice and Mix well.
• This dipping Sauce is a bit spicy version, as I have used Sriracha sauce.

 

SOUP FOR HAINANESE CHICKEN RICE

SOUP FOR HAINANESE CHICKEN RICE

INGREDIENTS :

For the Soup:

Vegetable Oil - 2 Tspns
Garlic - 2 Cloves
Chicken Stock - 1 Cup
Light Soy Sauce - 1 Tspn
Salt - To Taste
Sugar - a Pinch

For Garnishing:

Spring Onions - Few

METHOD :

• Heat Oil in a pan and saute minced Garlic until aromatic.
• Pour in the Chicken Stock, Light Soy Sauce, Salt and Sugar.
• Allow it to boil for few minutes.
• Garnish with Spring Onions and serve it along with Hainanese Chicken Rice.

HOW TO SERVE HAINANESE CHICKEN RICE

HAINANESE CHICKEN RICE

SERVING SUGGESTION :

     To plate it up - scoop out a bowl of rice, serve it along with thinly sliced chicken pieces, soup and sauces.  Can add some cucumber and tomato slices, if preferred.  Can serve hot or cold - both ways Hainanese Chicken Rice taste heavenly.