One Pot Hainanese Chicken and Rice Recipe

I absolutely love this One Pot Hainanese Chicken and Rice Recipe because it captures all the comforting flavors of traditional Hainanese chicken rice in a beautifully simple, fuss-free way. Instead of juggling multiple pots and pans, everything cooks together in one pot, which means less cleanup and more time to enjoy your meal. When I first tried this method, I was amazed at how tender the chicken turned out while the rice absorbed so much flavor from the broth and aromatics.

This recipe works wonderfully for weeknight dinners or when you want something cozy but still feel like you’re treating yourself. You’ll find that the subtle ginger-garlic infusion, the crispy-but-moist chicken skin, and that pop of green onion oil make each bite feel special. Trust me, once you try this One Pot Hainanese Chicken and Rice Recipe, it’ll become a staple in your cooking rotation.

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Ingredients You’ll Need

The ingredients in this One Pot Hainanese Chicken and Rice Recipe work in perfect harmony to produce a comforting, fragrant meal. Make sure to use good quality jasmine rice and fresh aromatics like ginger and shallots to get the most authentic taste.

• Kosher Salt: Helps crisp the chicken skin and seasons the rice subtly.
• Boneless, Skin-On Chicken Thighs: I find thighs juicier and more forgiving than breasts for this recipe.
• Rendered Chicken Fat or Neutral Oil: Chicken fat adds extra depth, but any neutral oil like vegetable oil works.
• Minced Ginger: The warm, aromatic backbone of the dish.
• Minced Garlic: Adds that punch of savoriness that wakes up the rice and chicken.
• Small Shallot: Finely diced for a touch of sweetness and mild onion flavor.
• White Jasmine Rice: The star grain here—fluffy and fragrant when cooked well.
• Low Sodium Chicken Stock: Infuses moisture and savory goodness into the rice and chicken.
• Whole Green Onions: Used during cooking to impart a gentle onion flavor to the broth.
• Thinly Sliced Green Onions (for oil): Crisp and fresh, to make the vibrant green onion oil garnish.
• Neutral Oil (for green onion oil): Neutral oil heated and poured over green onions to release flavor.
• Chili Sauce: For serving, adds that spicy kick that balances richness.
• Sliced Cucumbers: A refreshing crunch to lighten the meal.

Variations

I love how flexible this One Pot Hainanese Chicken and Rice Recipe is—you can easily adapt it to suit your taste buds or dietary needs. Don’t be afraid to experiment a little!

• Using Chicken Breasts: When I need a leaner option, I swap thighs for boneless breasts, but reduce the cooking time slightly to keep the chicken tender.
• Vegetarian Version: Try substituting chicken with firm tofu and use vegetable stock for the broth—you’ll still get aromatic, tasty rice.
• Spicier Kick: Add sliced fresh chilies or a splash of chili oil to the green onion oil for heat.
• Herb Additions: A few sprigs of cilantro or Thai basil stirred in at the end can brighten up the dish nicely.

How to Make One Pot Hainanese Chicken and Rice Recipe

Step 1: Prep & Season the Chicken

Start by rubbing kosher salt all over the chicken thighs, especially the skin—this helps to draw out moisture and results in crispier skin. Set the chicken aside while you prep the other ingredients. This little step makes a big difference in texture, and you’ll thank yourself later when every bite has that perfect balance of crispy and juicy.

Step 2: Sauté Aromatics & Toast the Rice

In your pot, heat the chicken fat or neutral oil over medium heat. Add minced ginger, garlic, and diced shallots, cooking gently until fragrant—this is the flavor foundation, so don’t rush it. Next, stir in the jasmine rice and fry it lightly until it’s glossy, coating each grain with that aromatic oil for extra flavor and texture.

Step 3: Cook Chicken & Rice Together

Pour in the chicken stock, then nestle the salted chicken thighs skin-side up on top of the rice. Lay whole green onions over the chicken for subtle herbiness. Bring everything to a gentle boil over medium-high heat; once it starts simmering, cover, reduce heat to low, and let it cook undisturbed for 17 minutes. After that, turn off the heat but keep the lid on for another 10 minutes to let the steam finish the job.

Step 4: Make the Green Onion Oil

While that’s cooking, place the thinly sliced green onions in a heatproof bowl. Heat your neutral oil in a small pot until it reaches about 275°F (or hot enough to shimmer). Off the heat, carefully pour the hot oil over the green onions—you’ll hear a satisfying sizzle as the flavors infuse. Stir in a bit of salt to taste, and set aside. This green onion oil adds a gorgeous layer of aroma and richness once drizzled over the finished dish.

Step 5: Finish & Serve

Discard the whole green onions you used for cooking, then carefully remove the chicken from the pot and slice it. Fluff the rice with a fork to separate the grains, and serve everything together with the green onion oil drizzled on top. Add sliced cucumbers and chili sauce on the side to brighten the flavors. This is the way my family goes crazy for this meal—every time.

How to Serve One Pot Hainanese Chicken and Rice Recipe

Garnishes

I almost always top my servings with the homemade green onion oil because it adds such a lovely, fragrant finish. Freshly sliced cucumbers are a must in my book for crunch and to balance the richness — plus, a side of tangy chili sauce brings everything together beautifully.

Side Dishes

Sometimes, I serve this dish with steamed or stir-fried bok choy to add some vibrant green veggies to the plate. A simple soy sauce and garlic-infused bok choy pairs perfectly. You can also include some pickled vegetables for extra zing and to cut through the richness.

Creative Ways to Present

For special occasions, I’ve plated the sliced chicken pieces fanned out over the rice in a shallow bowl, drizzled with green onion oil, and sprinkled with toasted sesame seeds. Adding tiny edible flowers or microgreens can really elevate the visual appeal without much extra effort. Fun, festive, and delicious!

Make Ahead and Storage

Storing Leftovers

Leftover One Pot Hainanese Chicken and Rice keeps really well stored in an airtight container in the fridge for up to 3 days. I usually separate the chicken from the rice to keep textures optimal. This way, the rice doesn’t get soggy overnight and the chicken stays tender.

Freezing

I’ve frozen leftover chicken and rice separately wrapped tightly in plastic wrap and stored in freezer bags. The rice maintains decent texture if reheated gently, while the chicken sometimes benefits from reheating in the oven to keep moisture in. Freezing is convenient when you want a ready meal for busy days.

Reheating

The best way I’ve found to reheat this is gently steaming or microwaving the rice with a sprinkle of water to prevent drying out. The chicken does well reheated in a low oven or pan to keep the skin from becoming rubbery. Reheat the green onion oil separately to drizzle fresh over the warmed meal.

FAQs

Final Thoughts

This One Pot Hainanese Chicken and Rice Recipe has truly become one of my favorite go-to meals because it feels special without the hassle. I love how straightforward it is—no juggling sauces, no separate chicken poaching or rice cooking—just one pot that builds layers of flavor so effortlessly. If you want a dish that’s comforting, impressive, and perfect for sharing, give this a try. I promise you’ll be coming back to it time and again, just like my family does!

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