Lazy Hainanese Chicken & Rice

• •2 cups Jasmine Rice
• •4 pieces Boneless, Skin-on Chicken Thighs
• •2 cups Chicken Broth or Water
• •3 inches Fresh Ginger
• •4 Garlic Cloves
• •4 stalks Scallions
• •1 tablespoon Light Soy Sauce
• •1 tablespoon Sesame Oil
• •1 teaspoon Salt
• •0.3 teaspoon White Pepper
• •0.5 cup Neutral Oil (e.g., canola, grapeseed)
• •1 medium Cucumber
• •0.3 cup Fresh Cilantro
• •Optional Dark Soy Sauce (for serving)
• •Optional Hainanese Chili Sauce (store-bought, for serving)

Instructions

1. 1

   Rinse jasmine rice thoroughly under cold water until the water runs clear. Drain well and place in your Zojirushi rice cooker pot.

2. 2

   Pat chicken thighs dry with paper towels. Season both sides with 1/2 teaspoon of salt and 1/4 teaspoon of white pepper. Drizzle lightly with 1 teaspoon of light soy sauce and 1/2 teaspoon of sesame oil. Let sit for 5-10 minutes.

3. 3

   Prepare aromatics: Peel and slice 2 inches of ginger into thin rounds. Smash garlic cloves lightly. Separate scallions into white and green parts. Mince the green parts finely for the dipping sauce, and roughly chop the white parts for the rice cooker.

4. 4

   Add the sliced ginger, smashed garlic, and chopped white parts of scallions to the rice in the cooker pot. Pour in the chicken broth (or water) up to the 2-cup line for white rice (or slightly below, as chicken will release moisture). Stir gently.

5. 5

   Carefully place the seasoned chicken thighs, skin-side up, on top of the rice and aromatics. Drizzle any remaining seasoning liquid from the chicken bowl over the rice.

6. 6

   Close the rice cooker lid, select the 'White Rice' or 'Regular' setting, and start cooking.

7. 7

   While the rice cooks, prepare the Ginger-Scallion Dipping Sauce: In a small heatproof bowl, combine the finely minced green scallions, the remaining 1 inch of fresh ginger (finely grated), and 1/2 teaspoon of salt. Heat 1/2 cup neutral oil in a small saucepan over medium-high heat until it shimmers and is just about to smoke (around 350-375°F / 175-190°C). Carefully pour the hot oil over the ginger-scallion mixture; it should sizzle vigorously. Stir well and set aside.

8. 8

   Once the rice cooker finishes its cycle and switches to 'Keep Warm', let it rest for an additional 10-15 minutes without opening the lid. This allows the chicken to tenderize further and the flavors to meld.

9. 9

   Carefully open the lid. Remove the chicken thighs to a cutting board. Fluff the rice gently with a paddle, discarding larger pieces of ginger and garlic if desired. The rice should be fragrant and slightly yellow from the chicken fat and aromatics.

10. 10

    Slice the chicken thighs into bite-sized pieces. Serve generous portions of the fragrant rice alongside the sliced chicken. Garnish with fresh cucumber slices and fresh cilantro. Provide the Ginger-Scallion Dipping Sauce, dark soy sauce, and Hainanese chili sauce on the side for dipping.

Chef's Tips

• 💡For even richer flavor, use good quality homemade chicken stock instead of store-bought broth.
• 💡The resting period after cooking is crucial for juicy chicken and fully absorbed flavors in the rice. Do not skip it!
• 💡Adjust the water level in your Zojirushi slightly below the standard white rice line if your chicken thighs are particularly fatty, as they will release additional moisture.
• 💡If you want to enhance the ginger-garlic aroma, you can lightly sauté the sliced ginger and smashed garlic in a teaspoon of chicken fat or neutral oil before adding them to the rice cooker.
• 💡For an extra kick, add a thinly sliced bird's eye chili to your ginger-scallion dipping sauce.