80/20: Rice Cooker Hainanese Chicken & Rice

• servings: 2 servings
• active time: 10 minutes
• total time: 1 hour

Ingredients

2 chicken thigh

2 tsp sesame oil

¼ tsp salt

2 cup jasmine rice

6 cloves garlic

½ inch ginger

2 undefined green onion

2 cup chicken broth

1 tsp chicken bouillon powder

½ tsp turmeric powder

½ inch ginger

1 green onion

1 tsp sesame oil

undefined salt

3 tbsp neutral oil

6 cloves garlic

½ inch ginger

2 tbsp sambal

2 tbsp sriracha

2 tbsp chicken broth

1 tbsp lime juice

2 tsp sugar

1 cucumber

0 cilantro

0 green onion

Directions

Place chicken thighs in a mixing bowl and season with sesame oil and salt.

Add jasmine rice, garlic, ginger, green onion, chicken bone broth, chicken bouillon, and turmeric powder into your rice cooker bowl.

Place chicken thighs on top of the rice.

Run your rice cooker settings for white rice.

While your chicken and rice are cooking, prepare your sauces. We'll start with the ginger scallion sauce. Sart by adding ginger, green onion and salt into a bowl.

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

Pour hot oil into the bowl with the rest of the ginger scallion sauce and mix.

To make the chili sauce, add garlic, ginger, sambal, sriracha, chicken broth, lime juice, and sugar into a bowl and mix.

When the rice cooker is done, take the chicken out and cut into slices or serve as is. Plate up a scoop of ginger garlic rice with chicken, the sauces, and optional toppings like green onion, cilantro, and / or cucumbers.