Rice Cooker Hainanese Chicken Rice

Name: Rice Cooker Hainanese Chicken Rice
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Chinese
Ingredients: 4 (675 g) skin-on chicken thighs, bone-in or boneless; 1 tsp salt, for rubbing; 1/4 tsp white pepper; 1 1/2 tbsp chicken fat or oil; 1-2 shallots, minced; 5 garlic cloves, minced; 2 cups (300 g) Jasmine rice; 1 1/3 cup + 1 1/2 tbsp (350-400 ml) chicken broth; 1 inch ginger, thinly sliced; 2 scallions, sliced in half; 2 tbsp (20 g) ginger, minced; 2 scallions (30 g); 1/4 cup neutral oil; 1/2 tsp sesame oil; 1/2 tsp salt; 1/2 tsp msg; Chili sauce; Sweet dark soy sauce; Tomatoes; Cucumbers; Cilantro

This easy Rice Cooker Hainanese Chicken Rice recipe delivers tender, flavorful chicken and perfectly cooked, fragrant rice with minimal effort. Using simple ingredients like ginger, garlic, and chicken broth, this one-pot meal is both comforting and satisfying. Ideal for busy weeknights, it’s a foolproof way to enjoy this classic dish at home with no fuss.

Cooked Hainanese chicken rice inside a rice cooker with tender chicken, fluffy jasmine rice, and aromatic ginger and scallions.

One Pot Hainanese Chicken Rice
Why This Recipe
Ingredients and Substituions
How to Make Chicken and Rice in a Rice Cooker
VIDEO: Watch How to Make It
Lisa’s Recipe Tips
Stove Top Method
Instant Pot Method
How to Store and Reheat Leftovers
Recipe FAQ
More Rice Cooker Chicken Recipes
Rice Cooker Hainanese Chicken Rice Recipe

One Pot Hainanese Chicken Rice

Hainanese Chicken Rice is a classic Chinese dish I grew up eating, known for its tender chicken and fragrant rice infused with chicken fat and aromatics. While the traditional method often involves poaching a whole chicken, this simplified version uses chicken pieces like thighs, legs, drumsticks, or even breasts, making it quicker and easier to prepare.

Both the chicken and rice are cooked together in one pot, allowing the chicken flavors to soak into the rice, creating a flavorful and aromatic dish with minimal effort. This one-pot method is perfect for busy weeknights, as it saves time and reduces cleanup while still delivering a super hearty and comforting meal.

Why This Recipe

Made in one pot: This entire meal cooks in the rice cooker—both the juicy chicken and flavorful rice—making cleanup easy and perfect for busy weeknights.
Accurate ratio of ingredients: After multiple tests, I’ve dialed in the ideal rice-to-liquid ratio so the rice comes out aromatic, fluffy, and never soggy, while the chicken stays tender and juicy.
No need to poach a whole chicken: Get the classic Hainanese chicken rice experience without the extra step of boiling a whole bird—this version uses chicken thighs or drumsticks for ease and speed.

Ingredients and Substituions

Here are the key ingredients you’ll need for this rice cooker chicken and rice:

Chicken: Opt for skin-on, bone-in chicken thighs for the juiciest, most flavorful result. Bone-in chicken thighs, whole chicken legs, or chicken drumsticks are perfect for this dish. If you prefer chicken breast, make sure it’s skin-on to enhance the flavor and moisture.
Jasmine rice: Slightly floral aroma and soft, slightly sticky texture pair wonderfully with the savory chicken and aromatics. It absorbs the broth beautifully, adding an extra layer of flavor to the dish.
Chicken stock
Aromatics: garlic, fresh ginger, shallots and scallions (spring onion)
Neutral oil: vegetable oil, canola oil or peanut oil

How to Make Chicken and Rice in a Rice Cooker

This easy-to-follow method combines everything in the rice cooker for a hassle-free cooking experience:

Prepare the Chicken: Remove any excess fat from the chicken and season it with salt and white pepper. Set it aside.
Cook the Chicken Skin: Render the fat from the chicken skin by heating chicken fat or oil in a pan. Once crispy, remove and set the skin aside. Keeping the rendered chicken fat in the pan, add minced shallot and garlic to the pan, cooking until fragrant.
Prepare the Rice: Rinse the rice until it runs clear and drain it well. Add the rice to the rice cooker along with the chicken broth. Add the fried shallots and garlic, sliced ginger, and halved scallions. Place the chicken pieces on top.
Cook in the Rice Cooker: Set the rice cooker to the white rice setting and cook.
Make Scallion Ginger Sauce: Heat oil and pour over scallions and ginger.
Finish and Serve: Once done, remove the chicken and slice or serve whole. Drizzle with ginger scallion sauce. Serve with crispy chicken skin, chili sauce, sweet soy sauce, cucumber slices and tomatoes.

VIDEO: Watch How to Make It

Lisa’s Recipe Tips

Drain the Rice Well: Chicken releases moisture, which can make the rice too soggy if too much liquid is used. To prevent this, I recommend weighing the rice and water, or simply reducing the amount of water your rice cooker typically calls for.
Save the Crispy Chicken Skin: To really amp up the flavor, be sure to crisp the chicken skin first. It adds a crunchy texture that complements the tender chicken and rice beautifully.

Stove Top Method

Follow step 1-2.

Prepare the Rice: While the shallot and garlic are cooking, rinse the rice under cold water until it is mostly clear, then drain it well. Add the rice to the pot with the shallots and garlic. Add the chicken broth and water (total liquid should be about 400 ml). Add the sliced ginger, halved scallions, and the seasoned chicken pieces on top of the rice.

Simmer the Dish: Cover the pot with a lid and bring to a boil over medium-high heat. Once it starts boiling, reduce the heat to low and let it simmer for about 30-40 minutes or until the chicken is fully cooked and the rice is tender. Check occasionally to make sure the liquid doesn’t evaporate too quickly—add more water or broth if needed.

Make the ginger scallion sauce and serve!

Instant Pot Method

Follow steps 1-2, but use the saute function in the instant pot to cook the aormatics in the chicken skin fat.

Prepare the Rice: While the shallot and garlic are cooking, rinse the rice under cold water until it is mostly clear, then drain it well. Add the rice to the Instant Pot with the fried shallots, garlic, ginger slices, and halved scallions. Add chicken broth and water (about 400 ml total). Place the seasoned chicken on top of the rice.

Pressure Cook: Close the lid and set the Instant Pot to Pressure Cook on high for 10-12 minutes. Once the cooking time is complete, allow the pressure to naturally release for about 5-10 minutes before manually releasing any remaining pressure.

How to Store and Reheat Leftovers

This recipe is great for meal prep since it cooks both the grains and protein at once! Make a larger batch ahead of time for meals throughout the week! To store:

Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave until warmed through.
Freezer: You can freeze the chicken and rice for up to 3 months. Just be sure to let it cool completely before freezing in individual portions.

Recipe FAQ

What is the ratio of jasmine rice to water?

Typically, the ratio for jasmine rice is 1:1.5 by weight. For this recipe, using about 400 ml of liquid for 2 cups of rice will ensure perfect results.

More Rice Cooker Chicken Recipes

Want to learn more about cooking meals in a rice cooker? Check out my Ultimate Guide to Cooking Meals in a Rice Cooker!

Enjoy! If you make this Rice Cooker Hainanese Chicken Rice recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!