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
Wash the rice very well so that the excess starch is removed and the rice won’t be super clumpy and mushy after cooking
This is completely optional, but before step 2, 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 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.
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
I didn’t add the dried chili peppers into the rice cooker as some people in my household are disgraceful Asians and can’t handle spice.