Instant Pot Hainanese Chicken & Rice

Method

1. 1

   Rinse rice: wash the jasmine rice under cold water until the water runs clear. Drain well and add to the bottom of the Instant Pot inner liner.

2. 2

   Add liquid and aromatics: pour in 1½ cups chicken stock and stir in ½ tsp sea salt. Place the ginger coins, smashed garlic cloves, and 2-inch green onion lengths directly into the rice and liquid layer.

3. 3

   Add chicken: season the chicken thighs with a pinch of salt and arrange them skin-side up in a single layer directly on top of the rice.

4. 4

   Pressure cook: lock the Instant Pot lid and set the steam release valve to Sealing. Cook on High Pressure for 8 minutes (boneless thighs) or 10 minutes (bone-in thighs).

5. 5

   Natural release: allow the pressure to naturally release for 10 minutes, then quick-release any remaining steam.

6. 6

   Make the scallion oil: heat the oil in a small saucepan over medium heat until shimmering. Once hot, remove from heat and carefully add the minced ginger and chopped white/light-green scallions. Sizzle for 30 seconds until fragrant (do not let burn). Stir in the soy sauce and honey.

7. 7

   Shred and serve: open the lid. Carefully transfer the cooked chicken thighs to a cutting board. Discard the large ginger coins and cooked green onion stalks from the pot. Fluff the rice gently with a fork.

8. 8

   Slice the chicken into bite-sized pieces. Serve the chicken over the fragrant rice with scallion oil drizzled on top and fresh dark green scallion slices for garnish.