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An easy rice cooker Hainanese Chicken Rice recipe made with Lee Kum Kee sauces.

Rice Cooker Hainanese Chicken Rice Recipe

  • Difficulty Level: 1
  • Serves Serves: 2
  • Preparation

    10mins

  • Cooking

    40mins

Recipe Video Chinese Food Asian Food Chicken Rice or Noodle Lunch Dinner Easy Recipes Less Than 60 mins

This Rice Cooker Hainanese Chicken Rice recipe is a super easy to make in your rice cooker at the end of a long day. 


With little effort, you can maximize on flavor with this recipe in just ten minutes of prep work. The chicken flavors the rice in the rice cooker, as does the Lee Kum Kee Minced Ginger and Minced Garlic, which add a fragrant aroma to the meal. 


There's also a scallion oil you can make on the side - this is classic to Hainanese Chicken Rice and can be done while you wait for the rice to cook, so give it a try as well! 

What You Will Need

Ingredients

  • 1 cup jasmine rice
  • 2 boneless chicken thighs, skin on
  • 1 ½ cups chicken broth
  • 1 Tbsp. Lee Kum Kee Minced Garlic
  • 2 tsp. Lee Kum Kee Minced Ginger
  • 1 stalk green onion, cut into thirds
  • ½ tsp. kosher salt (plus extra for seasoning chicken)
  • Sliced cucumbers, for serving

Seasoning

  • 2 stalks green onion, thinly sliced
  • ¼ cup canola oil

Dipping

  • Lee Kum Kee Sriracha Chili Sauce, for dipping

Made with
Lee Kum Kee products

Minced Ginger, 7.5 oz (213 g), Jar

Other Specialty Sauces

Minced Ginger
Garlic

Other Specialty Sauces

Minced Garlic
Bottle of Lee Kum Kee Sriracha Chili Sauce, a bold and spicy sauce ideal for adding heat to your favorite dishes

Sriracha Sauces, Chili Sauces

Sriracha Chili Sauce (Gluten Free & Non-GMO)

How to make it

  1. Rinse the rice thoroughly and shake off excess water. Season the chicken thighs with salt on both sides.
  2. Add rice, chicken broth, Lee Kum Kee Minced Garlic, Lee Kum Kee Minced Ginger, 1 stalk of green onion, and ½ teaspoon salt to the rice cooker. Stir to combine, then place the chicken skin side up on top. Start the "white rice" function.
  3. While rice cooks, make your scallion oil with the other 2 stalks of green onion. Heat canola oil in a small saucepan until hot. Pour over thinly sliced green onions and mix. Let cool before drizzling.
  4. Once rice and chicken are cooked, remove the chicken, slice into 1-inch strips, and fluff the rice. Plate the rice and chicken together. Drizzle with scallion oil.
  5. Serve hot with sliced cucumbers and Lee Kum Kee Sriracha Chili for dipping your chicken. Enjoy!

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