80/20: Rice Cooker Hainanese Chicken and Rice

• porcje: 2 servings
• całkowity czas: 1 hour

Składniki

1 lb chicken thighs bone in (450g)

2 tsp sesame oil (5g)

1/4 tsp salt (1 1.5g)

For the Rice

2 cups jasmine rice

6 garlic cloves, minced or grated (10g)

1/2 inch ginger, minced or grated (10g)

2 scallions, chopped (20g)

2 cups chicken broth (fill your rice cooker with slightly less than you would normally use for 2 cups of rice)

1 tsp chicken bouillon (5g)

1/2 optional: tsp turmeric powder (2.5 5g)

For the Ginger Scallion Sauce

1/2 inch ginger, minced or grated (10g)

1 green onions, minced (10g)

1 tsp sesame oil (3g)

Salt to taste

3 tbsp neutral oil (30g)

For the Chili Sauce

6 garlic cloves, minced (10g)

1/2 inch ginger, minced (10g)

2 tbsp sambal (25g)

2 tbsp sriracha (25g)

2 tbsp chicken stock (20g)

1 tbsp lime juice (12g)

2 teaspoons sugar (9g)

Wskazówki

Place chicken thighs in a mixing bowl and season with sesame oil and salt. - 1 lb chicken thighs bone in (450g) - 2 tsp sesame oil (5g) - ¼ tsp salt (1 1.5g)

Add jasmine rice, garlic, ginger, scallions, chicken bone broth, chicken bouillon, and turmeric powder into your rice cooker bowl - 2 cups jasmine rice - 6 garlic cloves minced or grated (10g) - ½ inch ginger minced or grated (10g) - 2 scallions chopped (20g) - 2 chicken broth (fill your rice cooker with slightly less than you would normally use for 2 cups of rice) - 1 tsp chicken bouillon (5g) - ½ optional: tsp turmeric powder (2.5 5g)

Place chicken thighs on top of the rice - 1 lb chicken thighs bone in (450g)

Run your rice cooker settings for white rice. I use the "quick" setting on my rice cooker which runs for 35m

While your chicken and rice are cooking, prepare your sauces

For the Ginger Scallion Sauce: - For the Ginger Scallion Sauce - ½ inch ginger minced or grated (10g) - 1 green onions minced (10g) - Salt to taste

Add the ginger, green onions, and salt to a bowl - ½ inch ginger minced or grated (10g) - 1 green onions minced (10g) - Salt to taste

Heat the sesame oil and neutral oil in a pan until hot. I usually heat the oil until I start to see the oil start to shimmer or produce the first whisp of smoke. Please watch over the oil while doing this step to avoid accidentally starting a fire (which I've done before 😅) - 1 tsp sesame oil (5g) - 3 tbsp neutral oil (30g)

Pour hot oil into the bowl and mix

For the Chili Sauce:

Add garlic, ginger, sambal, sriracha, chicken stock, lime juice, and sugar into a bowl and mix - 6 garlic cloves minced (10g) - ½ inch ginger minced (10g) - 2 tbsp sambal (25g) - 2 tbsp sriracha (25g) - 2 tbsp chicken stock (20g) - 1 tbsp lime juice (12g) - 2 teaspoons sugar (9g)