Hainanese Chicken Rice

White Rice

Ingredients (3 - 4 servings)

  • Rice 500g
  • Water 660mL
  • Rinse rice and place in the Inner Pan, add water and soak the rice in for over 30 minutes (over 1 hour during winter).
  • Close the Lid and heat the Inner Pan over Medium Heat. When it comes to boil, mix all well and heat over Low Heat for a further 10 minutes.
  • Place the Inner Pan in the Insulated Container and keep warm for 15 minutes.

Rice with Chinese Preserved Meat

Ingredients

  • Chinese sausage 1
  • Chinese liver sausage 1
  • Preserved duck leg 1
  • Rice 500g
  • Water 720mL
  • Rinse the rice. Put it and water in the Inner Pan. Close the Lid. Heat over Medium Heat. After it has come to a boil, heat it over Low-Medium Heat for a further 8 minutes.
  • When the water has almost evaporated, add the ingredients. Heat it over Low-Medium Heat for a further 3 minutes.
  • Put the Inner Pan into the Insulated Container. Keep warm for 30 minutes.

Pork Rib Rice with Taro and Pumpkin

Ingredients

  • Taro 200g
  • Pumpkin 200g
  • Pork Rib 400g
  • Rice 500g
  • Water 720mL

Condiments

  • Sugar 1 Tsp.
  • Salt 1 Tsp.
  • Pepper powder A little
  • Sesame oil A little
  • Chinese Light Soy Sauce 1 Tbsp.
  • Wash the pork rib and cut into bite-sized pieces. Mix them with the condiments thoroughly.
  • Peel the pumpkin and taro. Cut into bite-sized pieces.
  • Rinse the rice. Put it in the Inner Pan and add water. Close the Lid and heat over Medium Heat. After it has come to a boil, add taro, pumpkin and pork rib. Heat it over Medium Heat for 4 minutes and then Low Heat for a further 8 minutes.
  • Put the Inner Pan into the Insulated Container. Keep warm for 30 minutes.

Chicken Congee

Ingredients

  • Chicken 1 (Around 1kg)
  • Rice 170g
  • Water 1.4L (water used for pre-boiling)
  • Salt To taste
  • Rinse the rice and then soak it in water for 30 minutes.
  • Wash the chicken. Put it in the Inner Pan. Add water. Close the Lid. Heat it over Medium Heat until it comes to a slight boil. After removing scum, take out the chicken and keep the water for later use. Cut the chicken into bite-sized pieces.
  • Dispose of the water for soaking rice. Put the rice, chicken and water use for pre-boiling (1.4L) into the Inner Pan. Heat over Medium Heat until it comes to a boil. Then heat it over Low Heat for a further 15 minutes.
  • Put the Inner Pan into the Insulated Container. Keep warm for 30 minutes. Add salt to taste.

Sweet Potato Porridge

Ingredients

  • Rice 150g
  • Water 1.2L
  • Sweet potato 300g
  • Salt To taste
  • Peel off the sweet potato and cut into bite-sized pieces, then soak in water for about 5 to 10 minutes to remove harshness.
  • Rinse rice and place in the Inner Pan, add water and sweet potato.
  • Close the Lid and heat the Inner Pan over Medium Heat. When it comes to boil, slightly open the Lid and heat over Low Heat for a further 15 minutes.
  • Add salt to taste and lightly mix.

*It well-cooked thick porridge is preferred, heat over Low Heat for a further 5 minutes.