(Rice Cooker Version) Thai Turmeric Chicken Hainanese Rice

Thai Turmeric Chicken Hainanese Rice (Rice Cooker Version) A rich turmeric aroma combined with the slight sweetness of coconut milk, and tender chicken thigh meat whose juices seep into the rice. You can easily make 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 tablespoons Water: After adding coconut cream, top up the total liquid to 2 cups Turmeric Powder: 1 teaspoon Minced Garlic/Shallots: 1 teaspoon 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 well with the chicken marinade and let it sit for 15 minutes. Prepare Rice Water: Place washed white rice in the inner pot. Add turmeric powder, minced garlic, and minced shallots. Pour in 3 tablespoons of coconut cream, then add water to reach a total of 2 cups. Stir well to disperse the turmeric color. Arrange and Steam: 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 cook button. Cut and Serve: After cooking, let it steam for 15 minutes. Remove the chicken thigh, cut it into pieces, mix the rice well, serve in a bowl, and top with the chicken.