Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
One Pot Hainanese Chicken and Rice Recipe

One Pot Hainanese Chicken and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 112 reviews
  • Author: Alvarez
  • 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 that combines tender, skin-on chicken thighs cooked atop fragrant jasmine rice infused with ginger, garlic, and shallots. The dish is finished with a vibrant green onion oil and served with fresh cucumbers and chili sauce, making it a perfect, easy-to-make meal with rich flavors and satisfying textures.

Ingredients

Chicken Rice

1/2 tsp kosher salt
4 boneless, skin-on chicken thighs
1 tbsp rendered chicken fat or neutral oil
1 tbsp 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

  1. Prepare the Chicken: Rub the chicken skin with kosher salt and set aside to season. This step helps to enhance flavor and skin crispness.
  2. Cook Aromatics and Rice: In a pan or pot with a lid, heat the rendered chicken fat or neutral oil over medium heat. Add the minced ginger, garlic, and diced shallot; cook until fragrant, about 2-3 minutes. Stir in the jasmine rice and gently fry until the rice is glossy and lightly toasted, about 2 minutes.
  3. Add Liquids and Chicken: Pour in the chicken stock. Place the seasoned chicken thighs, skin side up, into the pan over the rice. Add the whole green onions on top. Bring to a boil over medium-high heat, then cover with a lid and reduce to low heat.
  4. Simmer: Let the dish simmer for 17 minutes, maintaining a gentle simmer. Turn off the heat and allow the chicken and rice to rest for 10 minutes, keeping the lid on.
  5. Prepare Green Onion Oil: While resting, place green sliced green onions in a heatproof bowl. In a small pan, heat 1/4 cup neutral oil to 275°F (135°C). Carefully pour the hot oil over the onions; they will sizzle. Stir in salt to taste and set aside.
  6. Finish and Serve: After resting, remove and discard the whole green onions. Slice the chicken, fluff the rice with a fork, and serve the sliced chicken over rice with a drizzle of green onion oil, alongside sliced cucumbers and chili sauce for added flavor and freshness.

Notes

  • Ensure the chicken is boneless and skin-on for optimal texture and flavor.
  • The green onion oil can be made ahead and stored in the refrigerator for up to 3 days.
  • You can adjust the salt in the green onion oil to taste for personalization.
  • Use jasmine rice for authentic fragrance and texture, but other long-grain rice can be substituted.
  • This dish is best enjoyed immediately while warm and fragrant.

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

Find it online: https://copyrecipe.com/one-pot-hainanese-chicken-and-rice-recipe/