80/20 Hainanese Chicken and Rice

Ingredients

• 2 chicken thighs (Use boneless or bone-in thighs as preferred; the source does not specify.)
• 2 tsp sesame oil (For seasoning the chicken.)
• 1.5 g salt (For seasoning the chicken; approximately ¼ tsp.)
• 1 cup jasmine rice (Do not rinse, according to the source.)
• 6 cloves garlic (For the rice, minced or finely chopped.)
• 0.5 inch ginger (For the rice, peeled and minced or finely chopped.)
• 3 green onions (For the rice; sliced or chopped.)
• 1.25 cups 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, peeled and finely minced.)
• 1 green onion (For the ginger-scallion sauce, finely sliced.)
• 1 tsp sesame oil (For heating into the ginger-scallion sauce.)
• 1 g salt (For the ginger-scallion sauce.)
• 2 tbsp neutral oil (Heat with the sesame oil until shimmering or just beginning to smoke.)
• 6 cloves garlic (For the chili-garlic sauce, minced or finely chopped.)
• 0.5 inch ginger (For the chili-garlic sauce, peeled and minced.)
• 2 tbsp sambal
• 2 tbsp sriracha
• 1 tbsp chicken broth (For the chili-garlic sauce.)
• 1 tsp lime juice
• 2 tsp sugar
• 1 cucumber (Optional topping, sliced.)
• cilantro (Optional topping, to taste.)
• green onion (Optional topping, to taste.)

Steps

1. 1

   Place the chicken thighs in a mixing bowl. Add the sesame oil and 1.5 g salt, then turn the chicken to coat it evenly. Set aside while assembling the rice.

2. 2

   Add the un rinsed jasmine rice, rice garlic, rice ginger, rice green onions, chicken broth, chicken bouillon powder, and turmeric to a heavy pot. Stir briefly to distribute the aromatics and seasonings; no rinsing of the rice is needed.

3. 3

   Arrange the seasoned chicken thighs in a single layer on top of the rice mixture. Keep the chicken above the rice so its juices steam into the grains as it cooks.

4. 4

   Bring the pot to a boil over medium-high heat. As soon as it boils, reduce the heat to low so the mixture maintains a gentle simmer.

5. 5

   Cover the pot tightly with a lid and simmer for about 20 minutes, or until the broth has been absorbed and the water has completely evaporated. The rice should be tender and the chicken should reach 165°F / 74°C internally.

6. 6

   While the chicken and rice cook, prepare the ginger-scallion sauce. Put the sauce ginger, sauce green onion, and 1 g salt into a heatproof bowl.

7. 7

   Pour the sauce sesame oil and neutral oil into a small pan. Heat over medium heat until the oil shimmers and produces the first wisps of smoke. Watch the pan continuously because very hot oil can ignite.

8. 8

   Carefully pour the hot oil over the ginger and green onion in the bowl. Stir until the aromatics are evenly coated and the sauce is fragrant.

9. 9

   Prepare the chili-garlic sauce by combining the chili-sauce garlic, chili-sauce ginger, sambal, sriracha, chicken broth, lime juice, and sugar in a bowl. Stir until evenly mixed and the sugar is incorporated.

10. 10

    After the 20-minute cooking period, carefully remove the chicken from the pot. Slice it into serving pieces or leave the thighs whole.

11. 11

    Leave the rice in the covered pot and let it rest for another 10 minutes. This allows the remaining moisture to redistribute and the grains to finish steaming.

12. 12

    Fluff the rice and plate it with the chicken. Spoon over or serve alongside the ginger-scallion sauce and chili-garlic sauce. Add optional sliced cucumber, cilantro, and green onion before serving.

Notes

The source says the rice does not need to be rinsed. Use caution when heating the oil for the ginger-scallion sauce, and never leave it unattended. Confirm that the chicken reaches 165°F / 74°C before serving.

Nutrition per serving

• main
• one-pot
• East Asian
• Hainanese-inspired
• chicken
• rice
• spicy
• gluten-free