Imagine a dish that not only marries wonderful flavors but does so all in one pot, making it a favorite for both busy weeknights and lazy weekends. This is the magic of One-pot Hainanese chicken rice, a fragrant, savory, and simply irresistible recipe that pulls you right into the heart of Southeast Asian cuisine. This harmonious blend of tender chicken and aromatic rice is sure to become a staple in your culinary repertoire.
Why You’ll Love This Recipe
- Single-Pot Wonder: Everything cooks together, which means more flavor absorption and less cleanup.
- Fragrant and Flavorful: With ginger, garlic, and scallions infusing the rice, every mouthful is a burst of aromatic delight.
- Customizable: Easily adapt ingredients to fit your dietary needs or palette – it’s a forgiving dish.
- Time-Saving: Perfect for when you want a satisfying meal without spending hours in the kitchen.
Ingredients You’ll Need
The true beauty of the One-pot Hainanese chicken rice lies in its simplicity. Every ingredient you add plays a crucial role in building the dish’s characteristic layers of taste and texture. Here’s how each one contributes to the symphony of flavors.
- Chicken thighs: Using skin-on thighs ensures juicy, succulent meat that releases flavors directly into the rice.
- Jasmine rice: This fragrant rice is perfect for absorbing both moisture and flavors, resulting in perfectly fluffy grains.
- Scallions, ginger, and garlic: These aromatics are the heart of the dish, transforming simple rice into something exquisite.
- Soy sauce and sesame oil: These add rich umami and nuttiness to the sauce, balancing the freshness of lime juice beautifully.
Variations
This versatile recipe allows you to express your creativity and adapt it to your taste or dietary needs. Here are a few delightful variations to inspire your own custom approach to One-pot Hainanese chicken rice.
- Vegetarian delight: Swap out chicken for marinated tofu or tempeh for a plant-based twist while maintaining the aromatic appeal.
- Spicy kick: Add sliced bird’s eye chili or a teaspoon of chili oil to the rice or sauce for an extra spicy punch.
- Herbal infusion: Incorporate lemongrass or kaffir lime leaves when frying the aromatics for a fresh, citrusy nuance.
How to Make One-pot Hainanese chicken rice
Step 1: Marinate the Chicken
Begin by placing chicken thighs in a bowl and generously rubbing them with salt and white pepper. Let them rest, absorbing the flavor while you prepare other ingredients. This simple marinade ensures each bite of chicken is juicy and flavorful.
Step 2: Cook the Rice and Chicken
Rinse the rice under cold water until it runs clear, then set aside to drain completely. In your chosen pot, heat oil over medium flame and add the chopped scallions, ginger, and garlic. Sauté until fragrant but not browned. Remove a portion of these aromatics for a sauce later.
Step 3: Combine and Cook Together
Add the rice to the remaining aromatics in the pot, stir, then incorporate water and salt. Place the marinated chicken on top of the rice, cover with a lid, and allow to cook in its own steam. This harmony of ingredients will blend into a fragrant, savory dish.
Pro Tips for Making One-pot Hainanese chicken rice
- Aromatic Mastery: Overcooking garlic and ginger can lead to bitterness; aim for a subtle golden hue.
- Rice Rinsing: Rinse the rice until the water is clear to reduce excess starch, ensuring fluffy grains.
- Seamless Steam: Keep a tight lid throughout the cooking process to lock in the steam for moist chicken and perfectly cooked rice.
- Check and Adjust: Depending on your stove and pot, you might need to adjust cooking time slightly; check at the end to ensure perfect doneness.
How to Serve One-pot Hainanese chicken rice
Garnishes
For an extra touch of freshness and color, serve your One-pot Hainanese chicken rice with thinly sliced cucumber or blanched green vegetables like Bok Choy. Their crisp texture and light flavor offer a lovely contrast to the rich, hearty rice.
Side Dishes
Pair this dish with a side of spicy sambal or a light Asian-style salad to balance the richness. For a traditional touch, consider a clear chicken broth, which complements the savory and soothing nature of the rice.
Creative Ways to Present
Get creative by serving the dish in a bamboo steamer or on banana leaves for a rustic, authentic presentation. Using small bowls to shape the rice before plating can add an extra professional touch, making each serving look as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to three days. The flavors meld beautifully over time, so you’re in for a treat when re-visiting this dish!
Freezing
If you’d like to freeze the dish, pack individual servings into airtight containers and freeze for up to two months. Make sure to cool the dish completely before freezing to preserve the integrity of the rice and chicken.
Reheating
Reheat in a microwave on medium power to avoid drying out the rice. Alternatively, warm the dish gently over the stove with a splash of water to rehydrate the rice, stirring occasionally for even heating.
FAQs
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Can I make this recipe with chicken breast instead of thighs?
Yes, but be mindful that chicken breast without skin may not impart the same richness to the rice. Adjust the cooking time for the breast not to overcook and become dry.
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What can I substitute if I don’t have jasmine rice?
Short-grain white rice is a great substitute. It cooks similarly to jasmine rice and will still soak up all the delicious flavors.
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Is it necessary to marinate the chicken beforehand?
Marinating helps enhance the flavor of the chicken, but if you’re short on time, you can reduce the marinating time or skip it, keeping in mind that flavor depth might decrease.
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What other vegetables can be added to the dish?
Feel free to add vegetables like peas, carrots, or bell peppers. They’re best added midway through cooking to maintain a bit of bite.
Final Thoughts
This One-pot Hainanese chicken rice is a warm hug on a plate, effortlessly blending simplicity and flavor. Its harmonious flavors and easy preparation make it a comforting choice whenever you’re yearning for something fulfilling. Give it a try, and let the aromas transport you to a cozy kitchen filled with love and laughter.
Print
One-pot Hainanese chicken rice Recipe
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 47 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
This one-pot Hainanese chicken rice is a flavorful, comforting dish that combines perfectly cooked tender chicken with fragrant jasmine rice. Using simple ingredients and a straightforward cooking process, it’s a complete meal featuring aromatic rice, succulent chicken, and a tangy soy-lime sauce, ideal for a quick yet satisfying dinner.
Ingredients
For the chicken
- 4 pieces chicken thighs, skin on (about 180g/6.3oz each)
- 1 teaspoon salt
- 1 pinch ground white pepper
For the rice
- 1 1/2 cup jasmine rice or short-grain white rice (about 310g)
- 2 tablespoon neutral cooking oil
- 4 stalks scallions, finely chopped
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1/4 teaspoon salt
For the sauce
- 2 tablespoon light soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon sesame oil
- Fresh chili, finely chopped (optional)
Additional
- Cucumber, sliced
- Blanched green vegetables such as bok choy, spinach, etc.
Instructions
- Marinate the chicken: Put the chicken thighs into a bowl then sprinkle with salt and white pepper. Rub to evenly distribute. Leave to marinate for about 10 minutes.
- Cook the rice and chicken: Rinse the rice with cold water then drain well. Set aside. Heat oil in a pot over medium heat on a stove. Add chopped scallions, minced ginger, and minced garlic. Fry until fragrant but not burnt. Reserve about ⅔ of this aromatic mixture in a small bowl. Add the drained rice to the pot and fry for around 30 seconds. Pour in 2 cups of water and add ¼ teaspoon of salt. Scrape the bottom to loosen any stuck grains. Place the marinated chicken on top of the rice, making sure not to overlap. Bring to a gentle boil, then cover with a tight lid and turn down the heat to low. Cook for 20 minutes. Turn off heat and let sit for 10 minutes without opening the lid.
- Prepare the sauce: While rice and chicken rest, mix light soy sauce, lime juice, sesame oil, and chopped chili (if using). Stir into the aromatic reserved earlier or serve as a dipping sauce.
- Finish and serve: Remove chicken thighs, discard bones, and slice into bite-sized pieces. Serve rice on individual plates, topped with chicken slices, cucumber slices, and green vegetables. Drizzle with the sauce or serve as a dip.
Notes
- Adjust cooking time if using larger chicken thighs; for bigger pieces, extend cooking to about 23 minutes and add a bit more water.
- Cooking in an Instant Pot involves using the “Sauté” function for the aromatics and rice, pressure cooking on high for 5 minutes, followed by natural release for 10 minutes.
- For rice cooker method, transfer everything after frying aromatics and rice into the rice cooker, add water, and cook on the normal rice setting. Rest for 10 minutes before serving.
- Water quantity may vary slightly based on heat source and pot quality; adjust if necessary for perfect rice texture.
Nutrition
- Serving Size: 1 plate
- Calories: 642 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg
