Hainanese Chicken Rice – ricecooker one-pot meal!

Hainanese Chicken Rice –  ricecooker one-pot meal!

I posted a poll a while ago to see if you guys would like to see one-pot or steam-oven recipe for this yummy Hainanese chicken rice. Many of you picked one-pot method so here it is… easy, tender, simple cleanup for a prefect weeknight meal without turning up the stove!

Secret to juicy and flavorful Hainanese chicken!

The secrets to juicy yellow chicken in this recipe are 1)marinate and 2) use skin-on chicken thigh meat! For my recipe, I am using only a couple ingredients, salt and lemongrass. You can also add fish sauce and gluten-free soysauce for more complex flavor profile. Simply coat chicken evenly with marinade and let sit for at least 4 hour or overnight before cooking.

Hainanese Chicken rice closeup

There are amazing recipes out there making this famous dish with whole chicken (check out @vernahungrybanana !). However for the protein to work well in rice cooker with promising results and easy serving, I found chicken thigh works best here.⁠ It cooks evenly as it is all red meat and it retains juices better with higher fat content!

What appliance or gadget do I need for this recipe?

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This recipe is good for even a simple one-button rice cooker model (I wish I discovered this method during my college time!).

However if you are lucky to own an instant pot, feel free to adapt the recipe. I am sure it will still turn out juicy tender and delicious! ⁠

Looking for more easy ricecooker meal recipes?

Check out the belated recipe collection here!

ONE-POT Hainanese Chicken Rice

Enjoy the best silky fragrant chicken on rice with my one-pot Hainanese chicken rice recipe!
Prep Time10 minutes
Cook Time20 minutes
Marinating time4 hours
Total Time4 hours 30 minutes
Course: Main Course
Cuisine: Chinese
Keyword: Chicken breast, chicken rice, Haianese chicken rice, Yellow rice
Servings: 2 people
Author: Brenda


  • 2 cups White rice or mixed with soaked whole grain rice
  • 2 Chicken thigh⁠ boneless skin-on
  • 2 tbsp Lemongrass minced, or dried lemongrass powder
  • 3 tbsp Coarse sea salt
  • 1/2 Cucumber sliced
  • Scallions finely diced for garnish
  • Red pepper flakes for garnish


  • At least 4 hours before cooking, marinade chicken thigh with coarse sea salt and lemongrass⁠
  • Fill ricecooker with rice and liquid to the 2-cup marking, start the ricecooker to start cooking
  • As liquid begins to boil in rice cooker, place marinated chicken over rice. Cover to continue cooking
  • When ricecooker finished cooking, let sit for 5 mins⁠
  • Open lid, cut chicken into 1 cm-wide strips, place them back on top of rice along with any oil that is released on the cutting board
  • Garnish with scallions and red pepper flakes and serve with cucumber slices


Optional: add in finely diced ginger in chicken marinade for extra exotic flavor. This was omitted in mine because hubby is allergic to ginger!⁠

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