One Pot Rice Cooker Hainanese Chicken and Rice

Chicken & Rice

• 14 oz chicken thighs, skinless, boneless, raw
• 1.5 tsp sesame oil
• 1/4 tsp salt
• 1.5 tbsp minced garlic
• 1 tbsp minced ginger
• 1 cup chicken bone broth
• 2/3 cup jasmine rice, uncooked
• 1 tsp chicken bouillon powder
• 1 persian cucumber
• green onions, thinly sliced (to garnish)

Chili Sauce

• 1.5 tbsp minced garlic
• 2 tbsp sambal chili paste
• 2 tbsp sriracha
• 2 tbsp chicken broth
• 1 tbsp lime juice
• 1/2 tsp brown sugar

Directions

• Dice the cucumbers into thin circles and thinly slice the green onions.
• Wash the uncooked rice until the water runs clean.
• In your rice cooker pot, add the minced garlic, minced ginger, chicken bone broth, chicken bouillon powder, and uncooked rice, and mix.
• Marinate the raw chicken with the salt and sesame oil, then nestle it into the rice cooker pot on top of the rice.
• Cook in the rice cooker for 30-35 minutes on the quick-cook setting.
• In a small bowl, mix together the minced garlic, sambal chili paste, sriracha, chicken broth, lime juice, and brown sugar to make the chili sauce.
• Once cooked, plate half the chicken, half the rice, half the chili sauce, and half the cucumbers, garnish with green onions, and enjoy.

Makes 2 servings. Per serving (per the creator): 49g protein, 63g carbs, 12g fat, 583 calories. From Joe Chu (@joexfitness) on Instagram.