Hainanese Chicken Rice

Name: Vermicular
Price range: $$$

Tailored for: Musui–Kamado

Cooking Flow

Cook: 60 min
: [RICE COOKING] [WHT]
[NORM] [4.0] 60 min

Ingredients

1 lb chicken thigh, boneless
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 Japanese leeks, green portion (20 g)
1” piece fresh ginger, peeled, sliced (10 g)
(Ingredients = 480 g total)

2 ½ rice cups (450 ml) plain white rice, rinsed
1 ¼ cup (300 ml) water
1 medium tomato (150 g), diced

Sauce Mixture
1 Japanese leeks, white portion, finely chopped
2 tablespoons Nam Pla (fermented fish sauce)
1 tablespoon sesame oil
1 tablespoon rice vinegar
1” piece fresh ginger, peeled, finely chopped
½ teaspoon honey

Garnish
Cilantro

DIRECTIONS

Season chicken with salt and pepper. Set aside.
Add rinsed rice into the pot after thoroughly draining. Add in water and stir once. Then add green portion of leek, ginger, tomatoes and chicken on top of rice in that order.
Cover and select [RICE COOKING] mode, [WHT], [NORM] and set the amount to [4.0] rice cups.
In a small bowl, mix all ingredients for Sauce Mixture and set aside.
Once rice cooking is complete, uncover and take out leek, ginger and chicken. Fluff the rice using a rice spatula.
To serve, set rice on a plate, place sliced chicken on top and drizzle Sauce Mixture. Garnish with cilantro to your liking.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.