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
Units
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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
