Thai Turmeric Chicken Hainanese Rice (Electric Pot Version)

A rich turmeric aroma combined with the subtle sweetness of coconut milk, tender chicken thigh meat seeps its oils into the rice, allowing you to easily create an exquisite, exotic main dish at home. 🛒 Ingredients (Serves 2) White Rice: 2 cups Boneless Turmeric/Garlic Marinated Chicken Thigh: 1 large piece (boneless chicken thigh fillet) Coconut Cream/Milk: 3 tbsp Water: Top up with water until the total liquid volume reaches 2 cups after adding coconut cream Turmeric Powder: 1 tsp Minced Garlic/Shallots: 1 tsp each Lemongrass: 1 stalk (bruised and cut into sections, optional) Chicken Marinade: 1 tbsp soy sauce, 1 tbsp rice wine, pinch of garlic powder and salt 🍳 Cooking Steps Marinate Chicken: Make a few shallow cuts on the surface of the chicken thigh fillet. Mix well with the chicken marinade ingredients and marinate for 15 minutes. Prepare Rice Water: Place the washed white rice in the inner pot. Add turmeric powder, minced garlic, and minced shallots. Pour in 3 tbsp of coconut cream, then add water to reach a total of 2 cups. Stir well to distribute the turmeric color. Steam and Cook: Place the marinated chicken thigh fillet skin-side up on top of the rice. Add the lemongrass sections. Add 1.2 cups of water to the outer pot and press the start button. Slice and Serve: After cooking, let it rest for 15 minutes. Remove the chicken thigh, slice it into pieces, mix the rice well, serve in bowls, and top with the chicken.