Hainanese Chicken and Rice (for instant pot)
My friend at university, Hsu Lin, wanted to share a favourite recipe. Over the years I’ve simplified and adapted the recipe for instant pot.
YIELD
4 – 6 chicken legs
PREP. TIME:
15 minutes or so
COOKING TIME:
35 min.
Good For:
great for a party as you can make it ahead. especially in the summer
Introduction
About this Recipe
I learned to make this from my UBC friend, Hsu Lin who was from Singapore (I used to refer to it as Singapore Chicken). We served it at our wedding party. Then years later found an easier way to make it using the instant pot. In fact, over the years there have been many published methods that have adapted this chicken recipe. This current version is a combination of all of those. It’s easy to make ahead and the chicken is even better cold. Extra rice can be heated up or makes a great base for fried rice.
Ingredients
4 – 6 chicken legs
1 3/4 cups long grain rice, rinsed
salt and pepper to season legs
2 teaspoons chicken broth concentrate
2 1/4 cups water
6-8 cloves garlic peeled
1/2 onion, yellow or red
1 thumb-size piece of ginger, peeled
1 ½ tsp salt
1 tsp sugar
3 Tbsp peanut oil
1 Tbsp soy sauce, approximate
Toasted sesame oil to taste
dipping sauce 1:
- Green onions, minced fine
- Ginger, grated fine
- Garlic, crushed fine
dipping sauce 2:
- Equal parts Vinegar, Soya, Hot Asian Chili sauce and Toasted sesame oil
- pinch Sugar
- 1 Clove Garlic, crushed fine
- 1/2 inch Ginger, grated fine
dipping sauce 3:
- 3 Tablespoons soya sauce
- 1/2 teaspoon sugar
- 1 Tablespoon vinegar
Step by Step Instructions
Step 1
Prepare the Chicken. Trim off extra fat and skin at the edges and if the store has left part of the spinal column on, trim that away as well using sharp kitchen sheers. Pat the legs dry and season with salt and pepper. You can do this a day ahead if you like.
Step 2
Using a hand blender, blend the ginger, garlic, onion, peanut oil and salt to make a paste.
Step 3
In instant pot, on sauté, fry the paste for about 1-3 minutes. Pour in the chicken broth.
Layer the chicken pieces. Skin side up. Sprinkle in the rice and use a wooden spatula to gently push the rice down so it is covered by liquid.
Pressure cook on high pressure 35 minutes. You can use a quick or slow release depending on how mushy you like your rice.
Step 4
Remove the chicken from the pot carefully, the skin is very delicate, an place on a platter. You can dip in an ice bath if you want to preserve the firmness of the skin. I prefer to pour the soy sauce and sesame oil over the chicken while its hot let it soak in. Remove the Rice to a separate bowl with a lid to keep warm.
Step 5
When the chicken has cooled a little, remove the bones and slice into bite size wedges. serve with rice and dipping sauce along with a nice green like steamed sugar snap peas or a coleslaw.
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Hainanese Chicken for instant pot
INGREDIENTS
-
4 – 6 chicken legs
1 3/4 cups long grain rice, rinsed
salt and pepper to season legs
2 teaspoons chicken broth concentrate
2 1/4 cups water
6-8 cloves garlic peeled
1/2 onion, yellow or red
1 thumb-size piece of ginger, peeled
1 ½ tsp salt
1 tsp sugar
3 Tbsp peanut oil
1 Tbsp soy sauce, approximate
Toasted sesame oil to taste
dipping sauce 1:
Green onions, minced fine
Ginger, grated fine
Garlic, crushed fine
dipping sauce 2:
Equal parts Vinegar, Soya, and Hot Asian Chili sauce and Toasted sesame oil
pinch Sugar
1 Clove Garlic, crushed fine
1/2 inch Ginger, grated fine
dipping sauce 3:
- 3 Tablespoons soya sauce
- 1/2 teaspoon sugar
- 1 Tablespoon vinegar
INSTRUCTIONS
Prepare the Chicken. Trim off extra fat and skin at the edges and if the store has left part of the spinal column on, trim that away as well using sharp kitchen sheers. Pat the legs dry and season with salt and pepper. You can do this a day ahead if you like.
Using a hand blender, blend the ginger, garlic, onion, peanut oil and salt to make a paste.
In instant pot, on sauté, fry the paste for about 1-3 minutes. Pour in the chicken broth.
Layer the chicken pieces. Skin side up. Sprinkle in the rice and use a wooden spatula to gently push the rice down so it is covered by liquid.
Pressure cook on high pressure 35 minutes. You can use a quick or slow release depending on how mushy you like your rice.
Remove the chicken from the pot carefully, the skin is very delicate. (You can dip it in an ice bath if you want to preserve the firmness of the skin and are planning a cold serve.) Place on a platter. I prefer to pour the soy sauce and sesame oil over the chicken while its warm, to let it soak in. Remove the Rice to a separate bowl with a lid to keep warm.
When the chicken has cooled a little, remove the bones and slice into bite size wedges. serve with rice and dipping sauce along with a crisp green like steamed sugar snap peas.
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