Easy Hainanese Chicken Rice

Clean and pat dry the chicken thighs. Cut each thigh in half. Butterfly the thicker parts of the chicken and score the skin. Pound the meat to tenderize it.

Season the chicken pieces with salt and black pepper. Smash the ginger, squeeze out its juice, and spread the ginger pulp evenly over the chicken.

Cover the marinated chicken and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.

Wash 200ml of rice. Drain the rice water into a separate bowl. Measure 300ml of this drained rice water for cooking the rice.

Mince 2 tablespoons of ginger and 2 tablespoons of garlic for the rice. Smash the lemongrass stalk and cut it in half. Mince the remaining 7-8 cloves of garlic, chop the spring onion, and chop the red chili (if using) for the dipping sauce. Slice the cucumber for garnish.

Take the marinated chicken out of the refrigerator and let it come to room temperature.

Heat a non-stick pan over medium-low heat. Add a few drops of cooking oil. Place the chicken pieces skin-side down and pan-fry for 3-5 minutes until the skin is golden brown and crispy. Flip the chicken and cook until it is about 70-80% done.

Remove the pan-fried chicken from the pan and set it aside. Keep any rendered chicken oil in the pan.

In the same pan with the chicken oil, add butter/margarine. Add the minced ginger, minced garlic, and smashed lemongrass. Sauté until fragrant and slightly browned.

Pour the measured rice water into the pan. Add salt and MSG. Bring the mixture to a boil for about 30 seconds.

Pour the aromatic water mixture into the rice cooker with the washed rice. Stir well to ensure the rice absorbs the flavors. Place the pan-fried chicken pieces on top of the rice. Pour any remaining chicken oil from the pan into the rice cooker. Close the lid and cook the rice using the normal rice setting.

While the rice is cooking, prepare the dipping sauce. Heat 2 tablespoons of cooking oil until it is smoking hot. Pour the hot oil over the minced garlic, chopped spring onion, and chopped red chili in a bowl. Add soy sauce and stir well.

Once the rice is cooked, open the rice cooker. Carefully remove the chicken pieces and the lemongrass stalks (discard lemongrass). Fluff the rice gently.

To serve, press some rice into a small bowl and invert it onto a serving plate to create a mound. Slice the cooked chicken and arrange it on top of the rice. Garnish with sliced cucumber. Serve immediately with the prepared dipping sauce.