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
Units
Scale
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
