A pressure cooker version of the famous comfort food-Hainese Chicken-brings the meal to the table even quicker. It’s tender, fall apart aromatic chicken with spicy and savory sauces to accompany it. Served over a bed of warm fluffy rice, it is comfort in a dish.
Hainanese Chicken originates in Southeast Asia and is traditionally made with whole chicken, ginger, garlic, green onions, and rice. The simple ingredients allow the for all the flavors to come through and shine and create a savory and comforting meal.
There are many different versions and ways to make this delicious dish. I like to pressure cook the chicken with the aromatics to reach a tender chicken more quickly, and concentrate the flavors at the same time.
Instead of whole chicken, I like to use bone in, skin on, chicken legs with the thighs attached. Add this to a pressure cooker or instant pot along with the rest of your chicken ingredients: salt, ginger, garlic cloves, green onions (this time I was out so I used a whole onion cut in half), a teaspoon or turmeric, and enough water to cover. Then pressure cook for 35 minutes and the chicken is ready!
While the chicken is pressure cooking I like to prepare my rice and sauces so everything is ready at the same time. If you have time, wait until the chicken is cooked, then use some of the chicken stock to make the rice.
Since I was in a rush, I simple melted some butter and added turmeric along with a chicken stock cube. Then added my jasmine rice and toasted it in the butter. After that, all 2:1 ratio of water and bring to a boil. Turn the heat down to low, cover, and simmer for 20 minutes. Now your rice is ready!
To make the sauces:
-For the savory sauce combine grate ginger, garlic, and sliced green onions with salt and black pepper. Then top with enough hot oil to cover.
-For the spicy sauce, combine sambal or any chili garlic sauce with brown sugar and vinegar. Top with a splash of hot broth from the chicken.
To serve start with a bed of hot fluffy rice. Top with chicken and a bit of the broth. Garnish with green onions and cucumbers and serve with the sauces. Enjoy!
- 4 large chicken legs and thighs, bone in and skin on
- 1 inch of ginger
- 5-6 cloves whole garlic
- 1 bunch green onions or 1 medium onion cut in half
- 1 tsp turmeric
- Salt to taste
For the Rice
- 2 cups jasmine rice
- 2 tbsp butter
- 1/2 tsp turmeric
- 1 chicken stock cube
- 4 cups water
For the Sauces
- 1 tsp grated ginger
- 1 tsp grated garlic
- 1 tsp chopped green onions
- Salt and black pepper to taste
- 1/4 cup neutral oil
- 2 tbsp sambal
- 1 tsp brown sugar
- 1 tsp vinegar
- 1/4 cup hot broth from chicken
- Sliced green onions
- Sesame oil
1. Add all the chicken ingredients to an instant pot or pressure cooker. Top with enough water to cover and pressure cook on high for 35 minutes
1. Melt butter in a pan and add turmeric and chicken stock. Add rice and stir until toasted. Top with water and bring to boil. Then turn heat down to low and cover and simmer for 20 minutes
1. Combine all the savory sauce ingredients, top with hot oil.
2. Combine all the spicy sauce ingredients.
To serve, add rice to a plate, top with chicken, spread on a little sesame oil and sprinkle of green onions. Serve with sauces and enjoy!