Hainanese Chicken Rice 海南鸡饭 Faster

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: bone-in chicken thighs

Skinless breast reduces fat, while thighs are often less expensive.

jasmine rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice offers more fiber, while white rice is generally cheaper.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce sodium intake, and tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is heart-healthy, while canola is often more affordable.

Peel 3 ounces of ginger using the back of a knife or a spoon.

Slice the ginger and set aside.

Use old green onions found in the fridge, no need to chop them up.

Smash 5 cloves of garlic and remove the skin.

In an Instant Pot, add 1 cup of water, layer the chicken legs, green onions, garlic, and ginger.

Salt the chicken as you layer it in the pot.

Seal the Instant Pot and cook on high pressure for 15 minutes.

Quick-release the pressure after cooking.

Prepare a bowl of ice-cold water and add the chicken legs to stop the cooking process.

Skim the fat from the broth left in the pot.

Rinse 3 cups of jasmine rice and add it to the broth in the pot.

Ensure the liquid comes up to the 3 cup mark in the pot for cooking rice.

Lock the lid and use the rice program for 4 minutes on high pressure, then natural release for 10 minutes.

Prepare a condiment by chopping 5 stalks of green onion and grating a piece of ginger into a bowl.

Heat 2 tablespoons of vegetable oil and pour it over the green onion and ginger mixture, adding about half a teaspoon of salt.

Slice an English cucumber to serve with the chicken.

Equipment Needed