Description
This comforting One Pot Hainanese Chicken and Rice recipe combines tender, juicy chicken thighs with fragrant jasmine rice cooked in savory chicken stock. Enhanced by ginger, garlic, and shallots, the dish is topped with a flavorful green onion oil and served with crisp cucumber slices and chili sauce for a perfect balance of taste and texture. An easy, authentic meal that comes together in a single pot.
Ingredients
Units
Scale
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 low sodium chicken stock
- 2 whole green onions
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 evenly with kosher salt and set the chicken aside to rest. This helps season the meat and tighten the skin for cooking.
- Sauté Aromatics: In a lidded pan or pot, heat the rendered chicken fat or neutral oil over medium heat. Add the minced ginger, garlic, and finely diced shallot. Stir frequently and cook until fragrant and aromatic, about 1-2 minutes.
- Cook the Rice: Add the jasmine rice to the pot with the aromatics and gently stir-fry until the rice grains become glossy and slightly translucent, coating them well with the oil and flavors.
- Add Stock and Chicken: Pour in the low sodium chicken stock. Place the chicken thighs skin side up on top of the rice. Lay the two whole green onions on top of the chicken and rice.
- Simmer: Increase heat to medium-high to bring the mixture to a boil. Once boiling, reduce heat to low, cover the pot tightly with the lid, and simmer for 17 minutes without lifting the lid.
- Rest: After 17 minutes, turn off the heat but keep the pot covered. Let it rest undisturbed for 10 minutes to allow the chicken and rice to finish cooking through steam.
- Prepare Green Onion Oil: While the rice cooks, place the thinly sliced green onions in a deep heatproof bowl. Heat neutral oil in a small pot over medium heat until it reaches about 275°F (135°C). Remove from heat and carefully pour the hot oil over the green onions in the bowl. The oil will sizzle vigorously. Stir in salt to taste and set aside.
- Finish and Serve: After resting, remove and discard the whole green onions from the pot. Carefully remove the cooked chicken thighs and slice them. Fluff the rice gently with a fork. Serve the sliced chicken and rice topped with the green onion oil alongside sliced cucumbers and chili sauce. Enjoy immediately.
Notes
- Estimated nutrition facts do not include the green onion oil.
- Use low sodium chicken stock to better control saltiness.
- Ensure the pot is tightly covered during simmering to trap steam and cook rice evenly.
- Handle hot oil carefully when making green onion oil to avoid splatters and burns.
- For extra flavor, you can garnish the dish with additional fresh green onions or cilantro.
