Hainanese Chicken Rice - Singapore
This easy recipe is comfort food for many Singaporeans. The chicken is tender and moist, and the sauce has spicy, sweet and savory flavors. Hainanese Chicken Rice in Pressure Cooker (Singaporean).
🍳 Cook: 40 min
Ingredients
| 2 | whole chicken legs | |
| 3 stalks | green onions, cut into 2 inches long | |
| 1 | shallot, roughly minced | |
| 6 cloves | garlic, roughly minced | |
| 2 tbsps | ginger, sliced | |
| 1 1/2 tbsps | peanut oil, heated | |
| — | salt to taste | |
| 1 1/2 cups | 360 ml | unsalted chicken stock |
| 1 tbsp | 15 ml | sea salt |
| 1 tbsp | 15 ml | olive oil |
| 1 cup | 240 ml | jasmine rice (for the rice) |
| 1/2 cup | 120 ml | chicken stock from the pot (for the rice) |
| 1/2 cup | 120 ml | water (for the rice) |
| 1 tbsp | 15 ml | olive oil (for the rice) |
| 2 cloves | garlic, minced (for the rice) | |
| — | remaining chicken stock (for the soup) | |
| — | water (for the soup) | |
| — | lettuce or cabbage (for the soup) | |
| — | chopped green onions for garnish | |
| 1 tbsp | 15 ml | dark soy sauce (sweet soy sauce) |
| 1 tbsp | 15 ml | Shaoxing wine (sweet soy sauce) |
| 1/2 tbsp | 7.5 ml | chicken stock from the pot (sweet soy sauce) |
| 1 tsp | 5 ml | sugar (sweet soy sauce) |
| 2 drops | sesame oil (sweet soy sauce) | |
| 1 stalk | green onions, finely chopped (ginger sauce) | |
| 1 tbsp | 15 ml | ginger, grated (ginger sauce) |
| 2 tbsps | hot sauce (chicken chili sauce) | |
| 2 tbsps | ginger, grated (chicken chili sauce) | |
| 3 cloves | garlic, minced (chicken chili sauce) | |
| 1 | lime, juiced (chicken chili sauce) | |
| 1 tsp | 5 ml | chicken stock from the pot (chicken chili sauce) |
Instructions
- Press Sauté and heat up the pressure cooker.
- Add oil and sauté the garlic, ginger, shallot, and green onions for 2 minutes.
- Add 1 1/2 cups of chicken stock and deglaze the pot. Add salt and mix well.
- Place the chicken legs into the pot.
- Close and cook on High pressure for 8 minutes.
- Do a natural release for 10 minutes.
- Open the lid and remove the chicken legs from the pot.
- Cool the chicken in cold water, then place on a cooling rack.
- Strain the chicken stock.
- Mix 1/2-cup water and 1/2 cup of chicken stock together. Don't make it too salty.
- To make the rice: Clean the pressure cooker and add 1 tbsp. olive oil.
- Sauté garlic and add 1 cup of jasmine rice, and 1-cup water-stock mixture.
- Close lid and cook at High pressure for 3 minutes.
- Do a natural release.
- For the ginger sauce: place all the ingredients in a bowl and mix well.
- To make the soy sauce: mix all the ingredients together.
- Prepare the chicken chili sauce: mix all the ingredients.
- Prepare the chicken soup: in a pan, heat the chicken stock and add water if it is too salty.
- Add cabbage and cook for 1 minute.
- Garnish with chopped onions and serve on the side.