Make this easy Singaporean Hainanese Chicken Rice recipe! Classic comforting chicken and rice meal with a homey chicken soup. Dip the tender & moist Hainanese chicken into sauces packed with sweet, savory & spicy flavors. Eat with a spoonful of fragrant oily rice full of chicken deliciousness. Budget & simple meal that is sooo satisfying to eat! 😀
Hainanese Chicken Rice is one of Jacky’s favorite comfort food. Well, at least he orders it whenever it’s on the menu!! Ah yes, no wonder mom makes the same chicken every time we visit. 😛
We once did a mini Amazing Hainanese Chicken Rice Hunt – mission to find the BEST Hainanese Chicken Rice. LOL~ So far, this hidden dine-in-the-alley-super-busy-and-crowded restaurant in Hong Kong still sits at the throne. Any favorites you know of? If so, please tell me!!! 😀
Making authentic Hainanese Chicken Rice requires quite a bit of work and space. We normally make Hainanese Chicken by poaching the chicken at sub-boiling temperatures until it’s perfectly cooked. However, we wanted to create a simplified, faster, and easier pressure cooker version using just the chicken legs.
Ingredients for Hainanese Chicken Rice in Pressure Cooker Recipe
- Whole chicken legs
- Green onions
- Unsalted homemade chicken stock
- Sea salt
- Olive oil
- Jasmine rice
- Lettuce or cabbage
- Sweet Soy Sauce: Dark soy sauce, Shaoxing wine, Chicken stock, Sugar, Sesame oil
- Green Onion Ginger Sauce: Green onions, Ginger, Peanut oil, Salt – its strong flavors truly elevate the chicken taste with a gingery spice kick.
Though the Hainanese chicken is the star of the dish, the sauces and fragrant oily rice are the soul. We love how this complete pressure cooker chicken meal complements each other with well-balanced flavors. Plus, it has nearly zero waste! 😀
Tools for Hainanese Chicken Rice in Pressure Cooker Recipe
Tips for Hainanese Chicken Rice in Pressure Cooker Recipe
In Step 4, why do we need to plunge the chicken legs in an ice bath and rest on a cooling rack?
Plunging the chicken legs in an ice bath or running it under cold water will immediately stop the cooking process and firm up the skin. We tested the difference between 2 chicken legs with or without the cooling process. We found that the cold water made the texture more delicious. No wonder Hainanese Chicken has always been served at room temperature!
Now it’s YOUR turn to grab your pressure cooker and make some Hainanese Chicken Rice!
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Recipe type: Dinner, Lunch, Main Course, Meat, Rice, Soup, Easy
- 2 – 4 whole chicken legs
- 3 stalks green onions, cut 2 inches long
- 1 shallot, roughly minced
- 6 cloves garlic, roughly minced
- 2 tablespoons ginger, sliced
- 1 ½ cup unsalted homemade chicken stock or water
- 1 tablespoon sea salt
- 1 tablespoon olive oil
- 1 cup jasmine rice
- ½ cup chicken stock from the chicken legs pot
- ½ cup water
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Remaining chicken stock
- Lettuce or cabbage
- Chopped green onions for garnish
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine
- ½ tablespoon chicken stock from the chicken legs pot
- 1 teaspoon sugar
- 2 drops sesame oil
- 1 stalk green onions, finely chopped
- 1 tablespoon ginger, grated
- 1 ½ tablespoon peanut oil, heated
- Salt to taste
- Heat Up the Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté). Make sure your pot is as hot as it can be when you pour olive oil into the pot (Instant Pot: wait until the indicator says HOT).
- Sauté the Green Onions, Shallot, Ginger, and Garlic: Pour in 1 tablespoon of olive oil. Add the green onions, minced shallot, minced garlic and sliced ginger, then sauté for roughly 2 minutes.
- Pressure Cook the Chicken Legs: Pour in 1 ½ cup of homemade unsalted chicken stock or water and deglaze the bottom of the pot with a wooden spoon. Add 1 tablespoon of sea salt to the chicken stock mixture in the pot and mix well. Place all the chicken legs into the pot. Close lid and pressure cook at High Pressure for 8 minutes (Electric or Stovetop pressure cookers). Turn off the heat and fully Natural Release (roughly 10 – 15 minutes).
- Firm up the Chicken Skins: Open the lid and carefully remove the chicken legs from the pot with a pair of kitchen tongs. Plunge the chicken legs in an ice bath or place it under running cold tap water. Then, place them on a metal cooling rack to firm up the skin.
- Filter the Chicken Stock: Pour the chicken stock through a strainer to filter out the solid ingredients. In a measuring cup, mix ½ cup of chicken stock and ½ cup of water together. Please ensure it is not too salty as it will be used to cook the chicken rice with it.
- Pressure Cook the Chicken Rice: Heat up your clean pressure cooker (Instant Pot: press Sauté), pour in one tablespoon of olive oil and sauté 2 cloves of minced garlic in the pot. Add in a cup of jasmine rice and immediately add in the 1 cup chicken stock + water mixture. Close lid and pressure cook at High Pressure for 3 minutes (Electric or Stovetop pressure cookers). Turn off the heat and fully Natural Release (roughly 10 minutes).
- Prepare the Green Onions Ginger Sauce: Place the freshly grated ginger in a small bowl. Pour in 1 ½ tablespoon of HOT peanut oil, 1 stalk of finely chopped green onions and mix well. Add salt to taste (roughly ½ teaspoon).
- Prepare the Sweet Soy Sauce: Mix all the listed ingredients together.
- Prepare the Chicken Soup: Do not let the remaining chicken stock go to waste. It is both tasty and healthy. Heat the chicken stock in a sauce pan. Dilute the chicken stock with water until it is not too salty. Bring it to a light boil and cook your favorite lettuce or cabbage in it for roughly 1 minute. Garnish with chopped green onions and serve on the side.
Looking for more chicken and rice recipes? Don’t miss our One Pot Chinese Pressure Cooker Chicken and Rice.
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