Your Family will LOVE THIS! Rice Cooker Chicken Rice Hainanese Singapore Recipe 电饭锅海南鸡饭

Hi and welcome to Spice and Pans. Today I'm going to show you an easy way to cook Hainanese chicken rice using a rice cooker. So let's start cooking. Now we are going to marinate our boneless chicken leg. I have with me over here 450 grams of boneless chicken leg. Cut into four pieces like this. We'll add in one and a half teaspoon of salt. One stem of spring onion, utilising only the white part. 10 grams of young ginger, sliced into pieces like this. Just put it in. We'll now massage all of this together first. We want to have some flavour in our chicken. After you have massaged them well, we'll add in one teaspoon of sesame oil. This will prevent the chicken from drying up. Same thing, mix them up well. When we are done with this, we'll leave this in the fridge to marinate for at least an hour. Remember to remove the chicken from the fridge at least half an hour before you cook the dish. I'll see you back in a while. Now let's proceed to cook the chicken rice. Using my rice cooker, I'll use the fry function to fry the ingredients first. We do not have to wait for the pot to be heated up. Just add in about 15 grams of butter. If you do not have butter, you can use margarine. Not a problem. Just move the butter around to coat the base of the pot. While it's melting, we'll add in the other ingredients. I have with me over here two pieces of pandan leaf, tied in a knot like this. One whole piece of spring onion, tied in a knot like this too. 20 grams of young ginger, lightly smashed up. Four pieces of garlic, lightly smashed. Just put everything in. We'll fry them until they are fragrant. This will just take a little while. Just move them around. This is a very easy way of cooking chicken rice without utilizing too much utensils. We'll just brown them a little bit more before we add in our rice. The chicken rice version I'm making today is known as Hainanese chicken rice. When you can smell this beautiful fragrance that's coming out, it's time to add in our rice. Add in 370 grams of jasmine rice or Thai fragrant rice. Just pour them in. I'm using two and a half cups, which is basically the cup that comes with the rice cooker. Add in one and a half teaspoon of salt and one and a half teaspoon of chicken stock powder. Now if you are using chicken stock, if you have chicken stock, you can use chicken stock and then just replace it without using the chicken stock powder as well as water. Now we'll turn this off first and then just mix this around. Let the rice be coated with the beautiful butter that's being flavored by all these beautiful ingredients. Once you mix them up well, we add in water. Lay the rice out flat. Add in 450 milliliters of water. Make sure you push all grains of rice into the water. If you are using the same cup to measure, basically it's two and a half cups of water. It's one to one ratio. When this is done, it's time to add in our chicken too. I'm using a steamer rack like this. Just place it on top of my rice cooker. Now we put in the marinated chicken. Remember to rest it at room temperature before you cook this. Otherwise the chicken will be too cold and it will not cook evenly. Add in the ginger as well as the spring onion too. This will enhance the flavor of the chicken. The reason why we are using a steamer rack to raise the chicken is because we want the chicken to be cooked evenly and of course the rice to be cooked evenly too. Now we just put this to rice cooking function. Just use normal rice cooking function and we'll wait for this to be done. In the meantime, I'll show you how we make the sauce. Now we'll start to make the sauce. I have with me over here 80 milliliters of hot water. Add in 1 teaspoon of sugar, 4 tablespoons of light soy sauce. Let's just mix this up well first. When the sugar has fully dissolved, we will add in 1.5 tablespoons of sesame oil. Give this a light stir and we'll just set this aside. The chicken rice is done. Let's have a look. Oh, smells really good. We just remove the chicken first. Very tender. Remove the steamer and we remove the spring onions, the pandan leaves and whatever we can see over here like the garlic. But all these are actually edible, the garlic. So if you like garlic, you can actually mix it together with the rice. But for me, I'm taking them out. Now all I have to do is to cut up the chicken, serve the rice together with the chicken and pour a little bit of the sauce over the chicken. Just loosen them up a little bit. All right, time to have our lunch. We've plated our chicken rice and now we just need to pour some of this beautiful sauce over the chicken. If you like, you can pour a little bit over the rice too. Don't pour too much. Otherwise, it'll be too salty maybe. If you want to know how to make the chilli, we'll leave a link in the description box. Press this up and it's time to have our lunch. Now the dish is done, let's have a taste. Wow, smells really good. Try the rice first. Very, very flavourful. Very, very nice. Chicken is tender and you have a hint of the ginger that's coming out from the chicken. It's very nice. So ladies and gentlemen, I hope you like our video. Do click like on our video and do subscribe to our channel. It's free. I'll see you next time. Thank you. Tender, very full of um... It's tender...