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 main dish full of Southeast Asian flair 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: After adding coconut cream, top up the total liquid to 2 cups 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, a pinch of garlic powder and salt 🍳 Instructions Marinate Chicken: Make a few shallow cuts on the surface of the chicken thigh fillet. Mix evenly with the chicken marinade and let it sit for 15 minutes. Prepare Rice Liquid: 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 of liquid. Stir well to disperse the turmeric color. Arrange for Steaming: Place the marinated chicken thigh fillet skin-side up on top of the rice, and add the lemongrass sections. Add 1.2 cups of water to the outer pot of the rice cooker and press the cook button. Slice and Serve: After cooking, let it steam for 15 minutes. Remove the chicken thigh fillet, slice it, mix the rice well, serve it in bowls, and then top with the chicken.