Rice Cooker Hainanese Chicken Rice

Using a small knife, debone your chicken (2) by making cuts next to and around the bone.

Once the chicken has been deboned, season it with salt (½ tsp) and sesame oil (2 tsp). Be sure to rub the seasoning evenly on the chicken.

In a small bowl or measuring cup, add warm water (2 cups), turmeric (¼ tsp), and chicken bouillon powder (4 tsp). (Use just slightly less liquid than you typically would for 2 cups of rice, you will use reserved chicken broth for a sauce) Mix well with a small spoon til powder is dissolved and make sure there are no clumps.

Wash your rice (2 cups) til preferred clearness of water.

In your rice cooker pot, add the washed rice, ginger slices (3 slices), minced garlic (5 cloves), scallion stalks (2 stalks), and chicken broth. Then place the seasoned chicken on top.

Set the rice cooker to quick mode and click start.

Begin making the ginger scallion sauce. In a small pan over medium heat, heat up the hot oil (3–4 Tbsp) til almost smoking. In a small sauce dish, add the minced ginger (1 Tbsp), minced scallion (1 ½), and salt (to taste). Pour over the hot oil (it should be sizzling as it hits the minced aromatics) and mix well. Set aside.

Begin making the chili sauce by adding the minced garlic (1 clove), sambal (½ tsp), sriracha (½ tsp), chicken broth (1 ½ tsp), lime juice (½ tsp), and sugar (½ tsp) into a small sauce dish and mix well. Set aside.

Begin making the sweet dark soy sauce by adding the chicken broth (1 ½ Tbsp), sugar (½ tsp), and dark soy sauce (1 tsp) in a small sauce dish and mix well. Set aside.

Once your rice cooker is done, take the chicken out and cut into slices. Plate the rice alongside the chicken on a plate, along with the cucumbers. Top rice with scallion and drizzle sauces onto chicken. Enjoy!