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.
19 Ingredients
– 4 chicken thigh cutlets, skin on
– 2 tbsp 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 tbsp caster sugar
– 1 tbsp sambal oelek
– 1 tbsp fresh lime juice
Soy dipping sauce
– 2 tbsp light soy sauce
– 1 tbsp caster sugar
– 1 tsp sesame oil
5 Method / Steps
Step 1
Toss the chicken and soy sauce in a glass bowl. Set aside for 10 minutes to marinate.
Step 2
Meanwhile, make the shallot sauce. Heat the vegetable oil in a small frying pan over low heat for 1-2 minutes or until just hot. Remove from heat. Add the shallot and ginger. Stir. Set aside to cool slightly. Stir in the sesame oil. Pour into a small bowl.
Step 3
Place the stock, rice, ginger, garlic and shallot in a 1.75L (7 cups) 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 this setting for 5 minutes.
Step 4
While rice cooks, combine all chilli sauce ingredients in a small bowl, and combine all soy dipping sauce ingredients in a bowl.
Step 5
Top the chicken rice with cucumber, shallot sauce, chilli sauce and soy dipping sauce to serve.
source – cookingcoza
