If you’re looking for a deliciously satisfying meal to prepare without the hassle of multiple pots and pans, this One Pot Hainanese Chicken and Rice Recipe might just be your new go-to dinner. Infused with fragrance and steeped in tradition, it promises a journey of flavors you’ll love coming back to.
Why You’ll Love This Recipe
- Authentic Flavor: Enjoy a classic dish with deep, savory notes that transport your taste buds.
- Quick and Easy: This one-pot wonder minimizes cleanup, making it perfect for weeknights.
- Nutrition Packed: Packed with protein and carbohydrates, it’s a complete meal in every sense.
- Customizable: Easily adjust to suit spicy, mild, or other flavor preferences.
Ingredients You’ll Need
Gathering your ingredients has never been simpler with this recipe. Each component, from ginger to jasmine rice, adds its characteristic flavor, creating harmony in the dish that’s both fragrant and fulfilling.
- Chicken thighs: Choose boneless, skin-on for the perfect balance of flavor and texture.
- Jasmine rice: Provides a slightly floral aroma that pairs beautifully with the chicken.
- Ginger and garlic: These aromatic heroes give the dish its distinctive warm and zesty notes.
- Green onions: Provides freshness and a mild crunch, crucial for that final touch.
Variations
This One Pot Hainanese Chicken and Rice Recipe is delightfully versatile. Don’t hesitate to tweak the flavors to fit your palate and dietary preferences, making this a truly personalized cooking experience.
- Spicy Kick: Add some sliced chili peppers or a dash of chili sauce for a spicy twist.
- Vegetarian Version: Swap chicken thighs with tofu or mushrooms for a plant-based delight.
How to Make One Pot Hainanese Chicken and Rice Recipe
Step 1: Preparing the Chicken
Start by rubbing the chicken skin with kosher salt, ensuring an even coat to deepen flavor and make the skin beautifully crisp.
Step 2: Cooking the Aromatics
In a lidded pot, gently heat the chicken fat or oil, then stir in the minced ginger, garlic, and diced shallot until they become fragrant and slightly golden.
Step 3: Preparing the Rice
Add the jasmine rice, stirring gently to coat it with aromatic oils until the grains appear glossy. This step enhances the rice’s flavor as it absorbs all the goodness.
Step 4: Combining Ingredients
Pour in the chicken stock, then nestle the salted chicken thighs on top, skin side up. Place green onions over everything, bring the mixture to a boil, then let simmer.
Step 5: Resting and Finishing
After cooking for 17 minutes, turn off the heat and allow it to rest for 10 minutes. This is followed by the preparation of green onion oil by pouring hot oil over thinly sliced green onions.
Pro Tips for Making One Pot Hainanese Chicken and Rice Recipe
- Crispy Chicken Skin: To achieve a perfectly crispy result, sear the chicken skin side down before adding it to the rice.
- Aromatic Enrichment: Consider adding a stick of lemongrass for an extra layer of citrusy aroma.
- Even Cooking: Stir the rice gently halfway through cooking to ensure even cooking and prevent sticking.
- Balancing flavors: A squeeze of lime adds a zesty twist that cuts through the richness.
How to Serve One Pot Hainanese Chicken and Rice Recipe
Garnishes
A generous scatter of sliced cucumbers and a drizzle of the flavorful green onion oil not only elevates the presentation but adds a refreshing contrast to the dish.
Side Dishes
Pair this dish with a comforting bowl of clear broth or a spicy chili sauce to invoke the true Hainanese experience, balancing the flavors perfectly.
Creative Ways to Present
Serve the chicken and rice layered in a deep bowl with cucumber slices expertly fanned out around the edge, creating an enticing visual feast that matches the flavor.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator, where it will remain fresh and delicious for up to 3 days. Simply refrigerate separately for best texture.
Freezing
This dish freezes well, making it ideal for meal prep. Ensure it’s completely cooled before freezing, and it’ll keep its flavor for up to a month.
Reheating
To reheat, gently warm in a pan with a splash of water to reinvigorate the moisture, ensuring the chicken remains tender and the rice fluffy.
FAQs
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Can I use brown rice instead of jasmine rice?
Yes, brown rice is a great substitute but adjust the cooking time and liquid accordingly, as it generally takes longer to cook.
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What can I substitute for chicken thighs?
Boneless chicken breasts or even chicken drumsticks work well, though thighs provide more moisture.
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Is it possible to make this dish in a slow cooker?
While it’s designed for stovetop cooking, a slow cooker could be used with some trial and error on timings for perfect results.
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How can I lower the sodium content?
Opt for a low-sodium chicken stock and reduce the added salt for a heart-healthier version.
Final Thoughts
Incredibly satisfying and effortlessly elegant, this One Pot Hainanese Chicken and Rice Recipe is bound to become your household favorite. Give it a try, and let the flavors speak for themselves!
Print
One Pot Hainanese Chicken and Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
This one-pot Hainanese chicken and rice is a flavorful, comforting dish combining tender chicken thighs with fragrant jasmine rice, topped with a savory green onion oil. Perfect for a quick yet satisfying meal, it’s cooked entirely in a single pot, saving time and washing up.
Ingredients
Chicken Rice
- 1/2 teaspoon kosher salt
- 4 boneless, skin-on chicken thighs
- 1 tablespoon rendered chicken fat or neutral oil
- 1 tablespoon minced ginger
- 1 clove garlic, minced
- 1/2 small shallot, finely diced
- 1 cup white jasmine rice
- 1 cup chicken stock (low sodium)
- 2 green onions, whole
Green Onion Oil
- 1/2 cup thinly sliced green onions
- 1/4 cup neutral oil
- Salt to taste
To Serve
- Chili sauce
- Sliced cucumbers
Instructions
- Prepare the chicken: Rub the chicken skin with salt and set aside to season. In a large pan or pot with a lid, heat the rendered chicken fat or neutral oil over medium heat.
- Sauté aromatics: Add the minced ginger, garlic, and diced shallot. Cook, stirring frequently, until fragrant and softened, about 2-3 minutes.
- Toast rice: Stir in the jasmine rice and gently fry until glossy and slightly translucent, about 1-2 minutes.
- Add liquids and chicken: Pour in the chicken stock. Place the seasoned chicken thighs on top of the rice, skin side up. Add the whole green onions over the chicken.
- Cook the dish: Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover with a lid, and simmer for 17 minutes. Then, turn off the heat and let rest, covered, for 10 minutes to finish cooking and allow flavors to meld.
- Make green onion oil: While the rice rests, place green onions in a heatproof bowl. In a small pot, heat the neutral oil to 275°F (135°C). Carefully pour the hot oil over the green onions—they will sizzle. Stir in salt to taste and set aside.
- Finish and serve: Remove the green onions from the oil and discard. Slice the cooked chicken and fluff the rice with a fork. Serve the sliced chicken over rice, topped with green onion oil, alongside chili sauce and sliced cucumbers.
Notes
- Ensure the chicken skin is well salted for optimal flavor.
- The green onion oil can be stored in the refrigerator for up to 3 days and reheated gently.
- Adjust the chili sauce amount based on spice preference.
- This dish can be made with chicken breasts, but thighs remain more flavorful and moist.
- Use jasmine rice for an authentic fragrant experience, but other long-grain varieties can be substituted.
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg
