Vermicular | Hainanese Chicken Rice

Hainanese Chicken Rice

Tailored for: Musui–Kamado
Cooking Flow
60 min
Cooking Steps

[NORM] [4.0]
60 min


1 lb chicken thigh, boneless
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 Japanese leeks, green portion (20 g)
1” piece fresh ginger, peeled, sliced (10 g)
(Ingredients = 480 g total)

2 ½ rice cups (450 ml) plain white rice, rinsed
1 ¼ cup (300 ml) water
1 medium tomato (150 g), diced

Sauce Mixture
1 Japanese leeks, white portion, finely chopped
2 tablespoons Nam Pla (fermented fish sauce)
1 tablespoon sesame oil
1 tablespoon rice vinegar
1” piece fresh ginger, peeled, finely chopped
½ teaspoon honey


  1. Season chicken with salt and pepper. Set aside.

  2. Add rinsed rice into the pot after thoroughly draining. Add in water and stir once. Then add green portion of leek, ginger, tomatoes and chicken on top of rice in that order.

  3. Cover and select [RICE COOKING] mode, [WHT], [NORM] and set the amount to [4.0] rice cups.

  4. In a small bowl, mix all ingredients for Sauce Mixture and set aside.

  5. Once rice cooking is complete, uncover and take out leek, ginger and chicken. Fluff the rice using a rice spatula.

  6. To serve, set rice on a plate, place sliced chicken on top and drizzle Sauce Mixture. Garnish with cilantro to your liking.

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Musui–Kamado with the Vermicular Cookbook.

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