1. Season the chicken:

Start by seasoning your chicken with salt, garlic powder, white pepper, and turmeric. Rub the spices all over the chicken until it’s evenly coated. Set the chicken aside to let the flavours absorb while you prepare the rice.

2. Prepare the rice:

Rinse the rice thoroughly under cold water until the water runs clear. This removes excess starch, ensuring the rice doesn’t turn out too sticky.

Once rinsed, place the rice into your rice cooker and pour in the chicken stock (or water with salt). Add the chopped spring onions, ginger slices, and crushed garlic cloves into the rice cooker as well. Leaving them whole or in larger pieces means you can remove them easily once the rice is cooked.

3. Cook everything together:

Lay the seasoned chicken on top of the rice inside the rice cooker. Close the lid and start the cooking process. The rice and chicken will cook simultaneously, allowing the chicken juices to infuse into the rice, giving it an incredible flavour. Once it's cooked, it should look a bit like this.

4. Make the sauce:

While the rice and chicken are cooking, prepare the sauce. Heat up the cooking oil in a small saucepan until smoking.

Meanwhile, place the minced garlic, minced ginger, finely chopped spring onion and coriander, and deseeded bird's eye chilli in a small bowl. Carefully pour the heated oil over the aromatics. This will cause a sizzle as it "cooks" the herbs and spices. Stir for a few seconds before adding in the soy sauce, fish sauce and sesame oil and mixing until well combined.

5. Serve:

Once the rice cooker finishes its cycle, carefully remove the chicken, remove the ginger, garlic, and spring onions and fluff the rice with a fork. Slice chicken and serve it on top of the fragrant rice with the spicy sauce drizzled on top or served on the side.

This goes great with a little pickled cucumber salad for added freshness. For extra flavour, drizzle a little more sesame oil or chilli oil over the finished dish.

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FAQs

What is Hainanese chicken rice?

Hainanese chicken rice may sound simple, but don’t be fooled - this dish is packed with flavour despite the seemingly humble process of poaching chicken, which some might think is boring. The magic lies in how the chicken is infused with ginger and garlic while it cooks, and the rice itself is made extra delicious by being simmered in rich chicken stock.

Paired with a vibrant dipping sauce, the result is anything but bland - it's a comforting, fragrant, and satisfying meal that's become a Southeast Asian favourite for good reason.

Do I have to use chicken thighs? Can I replace this with chicken breast?

This is really down to personal preference. That being said, like many others, my preference when it come to making a dish like Hainanese Chicken Rice,  chicken thigh is best over breast meat can make a big difference in both flavour and texture.

Thighs are naturally juicier and more tender due to their higher fat content, which helps keep the chicken moist during cooking. They also absorb more of the seasoning and stock, enhancing the overall taste. While chicken breast is leaner and can be used if you prefer, it’s more likely to dry out in a dish like this where the meat is cooked with the rice. For a richer, more flavourful result, chicken thighs are the way to go!

Can I used bone-in thighs?

Yes, you can, but using bone-in chicken will increase the cooking time. Boneless chicken thighs cook much faster, and in this recipe, they finish cooking perfectly in the same time it takes for the rice to cook.

If you must use bone-in meat, then cook this separately from the rice. Thighs with bones will take around 35-45 mins to cook.

How to debone chicken thighs

The easiest way to do this is with kitchen shears or scissors. It is much quicker and safer than using a knife. Here's how I do it:

1. Place the thigh skin-side down: Lay the chicken thigh on a clean cutting board with the skin facing down. This will give you easier access to the bone.
2. Locate the bone: You’ll feel the bone running down the centre of the thigh. Use your fingers to identify where it starts and ends.
3. Cut along the bone: Take your kitchen scissors and make a careful cut along the length of the bone, exposing it. Don’t cut through the bone itself, just slice the meat to open up the thigh.
4. Trim around the bone: Once the bone is exposed, use the scissors to snip the meat away from the bone, following along the natural curve. Move slowly to avoid removing too much meat.
5. Remove the bone: When the bone is mostly detached, cut any final pieces of meat still attached, and pull the bone out.
6. Check for any leftover bits: Inspect the thigh for any small bones or cartilage and trim them off with your scissors.

Once deboned, your chicken thigh is ready to be used in the recipe!

Can I do this without a rice cooker?

You can easily make this dish on the stovetop. Simply place everything in a pot as mentioned here, bring to a boil on a medium-high heat. Then cover and turn it down to a simmer and cook for 15 mins. Turn the heat off and leave covered for another 10 mins.

How long does this keep?

If you've got any leftovers, simply transfer the chicken and rice into an airtight container and refrigerate. It will keep fresh for up to 3 days. When reheating, ensure the chicken is heated thoroughly, and you can steam the rice or microwave it with a splash of water to keep it moist. This dish makes an easy and delicious meal prep option, perfect for quick lunches or dinners throughout the week.