80/20 Hainanese Chicken and Rice

Ingredients

• 450 g chicken thighs
• 2 tsp sesame oil (For seasoning the chicken)
• 0.25 tsp salt (For seasoning the chicken)
• 1 cup jasmine rice (Do not rinse)
• 6 cloves garlic (For the rice)
• 0.5 inch ginger (For the rice)
• 3 green onions (For the rice)
• 1.25 cup chicken broth (The directions call this chicken bone broth)
• 1 tsp chicken bouillon powder
• 0.5 tsp turmeric powder
• 0.5 inch ginger (For the ginger-scallion sauce)
• 1 green onion (For the ginger-scallion sauce)
• 1 tsp sesame oil (For the ginger-scallion sauce)
• 1 g salt (For the ginger-scallion sauce)
• 2 tbsp neutral oil (For the ginger-scallion sauce)
• 6 cloves garlic (For the chili-garlic sauce)
• 0.5 inch ginger (For the chili-garlic sauce)
• 2 tbsp sambal (For the chili-garlic sauce)
• 2 tbsp sriracha (For the chili-garlic sauce)
• 1 tbsp chicken broth (For the chili-garlic sauce)
• 1 tsp lime juice (For the chili-garlic sauce)
• 2 tsp sugar (For the chili-garlic sauce)
• 100 g cucumber (Optional topping)
• cilantro (Optional topping; amount not specified)
• green onion (Optional topping; amount not specified)

Steps

1. 1

   Place the chicken thighs in a mixing bowl. Add the sesame oil and ¼ teaspoon salt, and season the chicken thoroughly.

2. 2

   Add the jasmine rice, garlic, ginger, green onions, chicken broth, chicken bouillon powder, and turmeric powder to a pot. The rice does not need to be rinsed.

3. 3

   Place the seasoned chicken thighs on top of the rice mixture.

4. 4

   Bring the pot to a boil, then reduce the heat to a simmer. Cover with a lid and simmer for 20 minutes, or until the water has completely evaporated.

5. 5

   While the chicken and rice cook, begin the ginger-scallion sauce. Add the ginger, green onion, and 1 gram salt to a bowl.

6. 6

   Heat the sesame oil and neutral oil together in a pan until hot. The oil should shimmer or produce the first wisp of smoke. Watch the pan carefully while heating the oil to avoid starting a fire.

7. 7

   Pour the hot oil into the bowl with the ginger, green onion, and salt. Mix to make the ginger-scallion sauce.

8. 8

   Make the chili-garlic sauce by adding the garlic, ginger, sambal, sriracha, chicken broth, lime juice, and sugar to a bowl. Mix until combined.

9. 9

   After 20 minutes, remove the chicken from the pot and slice it, or serve it whole.

10. 10

    Set the rice aside in the pot and let it rest for another 10 minutes. The transcript gives a resting range of 5 to 10 minutes.

11. 11

    Plate a scoop of the ginger-garlic rice with the chicken and both sauces. Add optional green onion, cilantro, and/or cucumber toppings.

Notes

The source says the rice should rest for another 10 minutes after cooking; the transcript states approximately 5 to 10 minutes. The source does not specify a safe internal temperature for the chicken, so verify that it is fully cooked before serving.

Nutrition per serving

• main
• one-pot
• Southeast Asian
• Hainanese
• stovetop
• chicken
• rice
• spicy