Rice cooker chicken rice also known as Hainanese Chicken Rice is one of the most popular rice dishes in Singapore and Malaysia.
The traditional Hainanese Chicken Rice is made on the stovetop, but using a rice cooker can make the job easy.
Also, the taste of the dish is outstanding and perfect for both lunch and diner. If you have a rice cooker in your kitchen, then you can make this rice dish within 35-40 minutes.
So How Rice Cooker Chicken Rice is made?
If you want to follow the traditional Hainanese chicken rice recipe, you can use different ingredients.
But to make the recipe simple and quick, I have used fewer ingredients. And the two main ingredients are rice and chicken that are a must for the recipe.
However, for this rice cooker chicken rice recipe, I have used two chicken legs, 1 cup of rice, spring onion, sesame oil, ginger, garlic and some other ingredients.
You can use any portion of the chicken (with or without skin). But personally, I don’t recommend using chicken breast.
At first, marinate the chicken legs using 1 tsp of sesame oil, salt, white pepper and spring opinion. After that, turn on the rice cooker, add another tsp of sesame oil and fry garlic and ginger for 1-2 minutes. And then add washed and soaked rice and fry for another 2 minutes.
You can use any type of short or long-grain rice. Here I have used short grain aromatic rice. You can use Jasmine rice or even Basmati rice. But to get the traditional touch, Jasmine rice is always recommended.
However, after that, add water and marinated chicken. And then cook for about 20 minutes or until your rice cooker goes to the Warm Mode automatically.
The amount of water will depend on the rice that you are using. Using the right ratio of water is important, otherwise, your rice will remain uncooked or overcooked/sticky.
If you want to make the process even faster, you can add all ingredients together to the rice cooker pot and turn on the rice cooker to start cooking.
But to make the rice and chicken flavorful, I like to marinate the chicken first and then fry the garlic and ginger in the sesame oil before adding rice.
