Rice Cooker Hainanese Chicken Rice

What is Hainanese Chicken Rice?

This dish originates from Hainan in Southern China and features poached chicken served with seasoned rice. Traditionally accompanied by three sauces—chili, ginger-garlic, and soy—it gained popularity and spread across Southeast Asia. In Laos, a popular variation includes pandan leaves for added fragrance in the rice, and it's served with a spicy, sour Lao dip called jeow som. The rice absorbs the rich flavors from the chicken stock, aromatics, and pandan, making the dish incredibly flavorful.

Ingredients

Jeow som ginger sauce

• garlic cloves

• ginger

• cilantro

• bird eye chili peppers

• sugar

• fish sauce

• whole lime

• msg

Rice Cooker

• jasmine rice

• chicken stock

• ginger

• garlic

• chicken thigh, skin on

• pandan leaves

• Sesame oil

• Scallions and cilantro

What is Jeow som ginger dipping sauce?

Jeow som is a popular Lao spicy sour dipping sauce, and in this recipe, we've added ginger to give it more texture when drizzled over the Hainanese chicken. The sauce brings most of the flavor to the dish, as the chicken and rice are lightly seasoned, relying on the salty, tangy dip for a bold taste. You might want to make a big batch since it pairs wonderfully with other proteins too!

More Lao Recipes

• Sakoo Yat Sai | Lao Tapioca Dumpling

• Khai Being | Lao Seasoned Baked Eggs

• Galabao | Lao Steamed Buns

• Nam Khao | Lao Crispy Rice Salad

• Sai Oua | Lao Sausage

• Jeow Som | Lao Sour Dipping Sauce

• Best Homemade Egg Rolls

• Khao Piek Sen | Lao Chicken Noodle Soup

• Gaeng Nor Mai | Lao Bamboo Stew

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Rice Cooker Hainanese Chicken Rice

Yield: 4-6

Author: Saeng Douangdara

Prep time: 7 MinCook time: 63 MinTotal time: 1 H & 10 M

Hainanese chicken rice, originally from Southern China, has made its way across Southeast Asia, evolving with bold new flavors—especially when paired with jeow som, a Lao spicy, tangy dipping sauce. The method used in this recipe is the rice cooker making it a fast and easy meal.

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Ingredients

Jeow som ginger sauce

• 10 garlic cloves
• 1 inch knob ginger (.7 ounces)
• 2 tablespoon cilantro stem
• 15 bird eye chili peppers
• 2-½ tablespoon sugar
• ½ cup fish sauce
• 1-½ whole lime
• Sprinkle of msg
• 2 tablespoon cilantro leaves

Rice Cooker

• 3 cups jasmine rice
• 3-1/2 cups chicken stock
• ½ inch of ginger, thin slices
• 6 garlic cloves, minced
• 2 lbs chicken thigh, skin on
• 4 pandan leaves, tied into a knot
• Drizzle of Sesame oil
• Scallions and cilantro for garnish

Instructions

Jeow som ginger sauce

1. In a deep mortar, add the garlic, ginger, cilantro, peppers, and smash it into a rough paste.
2. Season with sugar, fish sauce, lime juice, msg, and mix well. Adjust to taste.
3. Garnish the sauce with cilantro leaves.

Rice Cooker

1. Rinse the jasmine rice with water until it runs clear—about 3 rinses then place the rice in the rice cooker.
2. Add the chicken stock then add the minced garlic and ginger. Place the chicken thighs evenly over the rice.
3. Take fresh pandan leaves and tie them, and toss them into the pot for added fragrance. Drizzle sesame oil over the chicken for extra flavor.
4. Set your rice cooker to cook. If you have a Zojirushi rice cooker, like mine, use the jasmine rice setting and let it work. Mine took 63 minutes.
5. Once done, open the rice cooker, remove the pandan leaves, and take out the chicken thighs.
6. Fluff the rice with a spoon then serve the chicken alongside the rice, with a small bowl of jeow som sauce on the side.
7. Garnish with cilantro and drizzle the sauce over the chicken before serving. Enjoy!

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