Hainanese Chicken & Rice but 20% effort

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• Step 1

  Place chicken thighs in a mixing bowl and season with sesame oil and salt.

  • 2 chicken thighs (450 g)
    (i prefer bone-in, skin-on chicken thighs)
  • 2 tsp sesame oil (10 g)
  • ¼ tsp salt (1.5 g)
• Step 2

  Add jasmine rice, garlic, ginger, green onion, chicken bone broth, chicken bouillon, and turmeric powder into your rice cooker bowl.

  • 2 cup jasmine rice (320 g)
    (the recipe is using 2 rice cooker cups but if you're using standard cups, it's 1.5 cups)
  • 6 clove garlic (15 g)minced or grated
  • ½ inch ginger (15 g)minced or grated
  • 3 green onions (45 g)chopped
  • 2 cup chicken broth (480 g)
  • 1 tsp chicken bouillon powder (5 g)
  • ½ tsp turmeric powder (1 g)
    (optional)
• Step 3

  Place chicken thighs on top of the rice.

  • 2 chicken thighs (450 g)
    (i prefer bone-in, skin-on chicken thighs)
• Step 4

  Run your rice cooker settings for white rice.
• Step 5

  While your chicken and rice are cooking, prepare your sauces. We'll start with the ginger scallion sauce. Start by adding ginger, green onion and salt into a bowl.

  • ½ inch ginger (15 g)minced or grated
  • 1 green onion (15 g)minced
  • salt (1 g)
    (to taste)
• Step 6

  Heat the sesame oil and neutral oil in a pan until hot. I usually heat the oil until I start to see the oil start to shimmer or produce the first wisp of smoke. Please watch over the oil while doing this step to avoid accidentally starting a fire

  • 1 tsp sesame oil (5 g)
  • 2 tbsp neutral oil (25 g)
• Step 7

  Pour hot oil into the bowl with the rest of the ginger scallion sauce and mix.
• Step 8

  To make the chili sauce, add garlic, ginger, sambal, sriracha, chicken broth, lime juice, and sugar into a bowl and mix.

  • 6 clove garlic (15 g)minced or grated
  • ½ inch ginger (15 g)minced or grated
  • 2 tbsp sambal (25 g)
  • 2 tbsp sriracha (25 g)
  • 1 tbsp chicken broth (15 g)
  • 1 tsp lime juice (5 g)
  • 2 tsp sugar (10 g)
• Step 9

  When the rice cooker is done, take the chicken out and cut into slices or serve as is. Plate up a scoop of ginger garlic rice with chicken, the sauces, and optional toppings like green onion, cilantro, and / or cucumbers.

  • 1 cucumber (100 g)sliced
    (optional)
  • cilantro to taste
    (optional)
  • green onion to taste
    (optional)