Hainanese Chicken but with 20% effort

Cooking doesn’t need to be hard or complicated. Often, you're simply looking for a recipe that gets you most of the way there with minimal effort, hence 80/20.

Here is the simplest Hainanese chicken and rice recipe you can make all in your rice cooker that delivers most of the results without needing to boil and poach a whole chicken.

Don’t forget to make the sauces!

**Ingredients:**
**Chicken**
- 1 lb chicken thighs bone-in (900g)
- 2 tsp sesame oil (5g)
- 1/4 tsp salt (1 - 1.5g)

**Rice**
- 2 cups jasmine rice
- 6 garlic bulbs, minced or grated (10g)
- 1/2 inch ginger, minced or grated (10g)
- 2 scallions, chopped (20g)
- ~2 cups chicken broth (fill your rice cooker with slightly less water than you would normally use for 2 cups of rice)
- 1 tsp chicken bouillon (5g)
- optional: 1/2 tsp turmeric powder (2.5 - 5g)

**Ginger Scallion Sauce**
- 1/2 inch ginger, minced or grated (10g)
- 1 green onions, minced (10g)
- 1 tsp sesame oil (3g)
- Salt to taste (0.5g)
- 3 tbsp neutral oil (30g)

**Chili sauce**
- 6 garlic bulbs, minced (10g)
- 1/2 inch ginger, minced (10g)
- 2 tbsp sambal (25g)
- 2 tbsp sriracha (25g)
- 2 tbsp chicken stock (20g)
- 1 tbsp lime juice (5g)
- 2 teaspoons sugar (9g)

#pareto #8020rule #hainanesechicken #chickenrice #gingerscallion #chinesefood #asianfood #asianamerican #dinnerideas #easyrecipes #dougdoesdelicious

[Bob-nexy]

The EXACT style of video that cooking youtube is missing, keep it up!

[bobcatethan]

Bless you for putting the full ingredients list in the description.

[pennylevel]

Just made this recipe, worked like a freaking charm! Simple to make with very little clean up (instead of using a blender, I just hand minced the ingredients with my knife to save on dishes). It has earned the very prestigious award of being added to my weekly meal rotation. Love these vids and keep up the good work!

[kyo-wmwb]

Amazing production quality man! Super underrated 🙏🏼

[anthonyantoine]

Should try the Thai version, which is mostly a difference in sauce. The sauce is made with fermented soybean paste. It's so good.

[liruukeliru]

Definitely going to try this one of these days! On the side note i absolutely love the video production

[ackiri]

thank you for mentioning using the quick cook and the time that takes!

[Xiaopangpeggy]

Love this recipe!! U got a new follower

[bellt.]

Love the post. Subbed and looking forward to more of your videos.

[icantfindanopenname]

Gained a new subscriber! Great idea for a series!

[lolo-jxhn]

You measure your stuff in grams. Absolutely fantastic

[mivkayla]

Omg i am going to try this THIS WEEK BABY. WILL UPDATE

[huggledemon]

I love Hainanese Chicken Rice!- good!
I like to poach extra chicken and use it in sandwiches!🥰
Totally not traditional- but I like using Kechap Manis (sweet Soy Sauce) and a sauce option, instead of chilli sauce, because I can’t eat much chilli🤷‍♀️👍🏻

[diablominero]

I've been making an 80/20 baguette recipe. I highly recommend getting 80% of the results for 20% of the effort when you can.

[FORGOTTENMINDFREAK]

I have a modified version I do because I just don't have the time or skill (or time to improve my skills). Modified bc I had a gastric sleeve 2 years ago and wanted Hainanese chicken without having to have the rice - it was a waste of money for me. I air fry marinated skinless and boneless maryland fillets with chicken rice soy sauce (Tai Hua brand), white pepper, lemongrass powder, chicken bouillon, minced garlic and ginger, for no more than half an hour. Air fry in a foil lined basket, with all the marinade, to catch the juices.
Once cooked, I chop the chicken, bitesized, and let it soak up those juices, chop up a bunch of cucumber and tomato, and serve with Singlong Chicken Rice Garlic ginger sauce, and their Chicken Rice Chilli Sauce.
Alternatively, I make a salad with cucumber, tomato, spring onion, red capsicum, and Singlong Sambal Ikan Bilis.
I also ride down to my local Malay restaurant bc they sell the clear soup on its own.
And I doctor it up with the above condiments.
Not traditional, but still delicious, far more affordable, and far more accessible in terms of skill level and my diet these days.

[SeraphsWitness]

I'm just worried about chicken not cooking through in the rice cooker... do you leave it in a bit longer before opening?

[sochyvonnnora]

Where is that friend now? He sounds like a keeper

[cianmoriarty]

Using jasmine rice is genius. The real one has pandan leaves in it. They are ubiquitous in South East Asia. And often they are used to fake jasmine rice, cause rice plus pandan leaves tastes almost identical to much more expensive fresh jasmine rice.

But in the West jasmine rice is far more available than pandan leaves. So jasmine rice is a good substitute for rice+pandan leaves.

But make sure the jasmine rice is as new as possible. Unlike other varies of rice which improve on aging, jasmine rice just loses the subtle jasmine like flavour that makes it special.

It comes naturally from that variety of rice, not from added jasmine perfume, although it does smell very much like that, but the scent doesn't last a long time.

[petervincelok]

Can this be done the same way in a normal pot cooking rice on the stove?

[dbfr]

Looks good, will definitely try, but the metal spoon in the rice cooker pot makes me so angry