Rice Cooker Hainanese Rice
Ingredients
- 500 gr chicken breast fillet with skin
- 3 cups rice
- 1.5 tbsp sesame oil
- 1.5 tbsp oyster sauce
- 3 tbsp soy sauce
- Salt, sugar, and pepper to taste
- Chicken Broth:
- 500g chicken feet/bone
- 4 liters of water
- 1 onion
- 3 cloves garlic with skin
- 1 segment of ginger, smacked
- 3 stalks of spring onion (the white part)
- 200gr white cabbage, sliced into squares
- Salt, sugar, pepper, mushroom stock
- Garlic oil: oil to taste, 15 cloves minced garlic, 3 ginger segments grated
Cooking Instructions
- Marinate chicken in salt, sugar, and water for 2 hours or overnight in the refrigerator.
- Prepare the stock. Boil chicken feet/bones together with all the stock ingredients (except cabbage) for 30 minutes.
- Prepare garlic oil. Sauté garlic and ginger over low heat while stirring constantly until golden brown.
- Hainanese rice: add broth, 3/4 garlic oil, soy sauce, oyster sauce, sesame oil, salt, and pepper to the rice that has been soaked for 30 minutes. Stir and adjust the taste. Place chicken breast fillet on top and sprinkle with sugar. Cook in a rice cooker. Once cooked, remove the chicken and stir the rice.
- For the sauce, add cabbage to the broth and adjust the flavor.
- Cut chicken into pieces and arrange them on a plate. Drizzle with garlic oil and serve with Hainanese rice and gravy. Enjoy!
- TIPS: Adding water to the marinated chicken before cooking makes it juicy and rich in flavor when cooked. As for the Hainanese rice, the rice must first be soaked in water in order to retain a fluffy yet firm rice texture with a 1:1 rice cooking water ratio.
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