Let’s Make Hainanese Chicken Rice:
You’ve have never had rice like this before. This rice recipe is the absolute best. It’s like Mexican Dirty Rice, but make it Asian. This Rice dish usually comes as a side to Hainanese Chicken, but I think this rice is just way better than the chicken itself. This Asian Rice recipe is just like fried rice, but even better.
Even though this dish comes as a side, it is incomparable to the main dish. This steamy and aromatic rice is just the best. Who doesn’t love carbs? Gweneth Paltrow doesn’t. Sometimes I just want to eat a hot bowl of steamy of it, without a hippie crazy white women shaming me
Hot take, but sometimes, the side dishes are way better than the main dish, which is why married men like to play with me ;).
Anyway, the traditional method has people fry the rice in hot oil with the aromatics before cooking the rice. You can totally do that, but I would omit that step cause I almost burnt down my kitchen and singed my eyebrows doing so… also, use as much liquid as you want, just don’t make the rice too gummy.
Let’s Get Cooking!
More In-Depth Recipe at the Bottom
Hainanese Chicken Rice
Ingredients
Aromatics:
- 10 Cloves Garlic (Minced, add more if wanted)
- 1 Tbsp Ginger (Minced)
- 1 Stalk Scallions (Sliced)
- 1 Stalk Lemongrass (Sliced)
- 2 C Chicken Stock (Adjust measurement, based on personal taste)
- 2 Tsp Sesame Oil
- 2 C Rice (Washed)
Garnish (Optional):
- Red Chili Pepper Flakes (Crushed)
- Scallions (Sliced)
- Toasted Sesame Seeds
- Fried Garlic
- Fried Onions
- Chili Oil
Instructions
- Wash the Rice until the water runs clear, and add it into the rice cooker pot with all of the chopped aromatics. Add just enough stock to coast the rice grains or until desired amount of liquid is added. See notes down below for more details
- Cook the Rice mixture in a rice cooker. After the Rice is cooked, open the lid and let the steam release fro 3-5 minutes, then fluff up the Rice to make everything homogenous.
- Garnish if wanted and eat.
Notes
In-Depth Recipe:
Hainanese Chicken Rice
1. Wash the Rice until the water runs clear, and add it into the rice cooker pot with all of the chopped aromatics. OR….
This is COMPLETELY OPTIONAL, but fry the aromatics in some hot oil (except the sesame oil) and then fry the uncooked rice grains in the same pan with the hot oil and aromatics. This will ensure that the rice is infused with the flavor and will also make the rice grainier in texture. I personally don’t do this anymore, hence why it is COMPLETELY OPTIONAL, because I almost burnt down my kitchen and my eyebrows by doing this. So be cautious
- Add just enough stock to coast the rice grains or until desired amount of liquid is added. Asian people usually add enough liquid until the liquid touches their first knuckle, but that is very unreliable. Every rice needs different amounts of moisture. Add just enough liquid so that there is enough liquid to hydrate the rice, but not enough to turn it into rice porridge or something too soft. Reduce liquid by three tablespoons for a more grainier and stiffer rice. Add 2 tablespoons for a softer rice.
2. Cook the Rice mixture in a rice cooker. After cooking the rice, let the steam release and then fluff up the rice with chopsticks or a fork before eating. This ensures that the rice gets super fluffy and that people don’t burn themselves
3. Garnish if wanted and eat
