One-Pot Hainanese Chicken Rice

Ingredients

• 1.5 cup Jasmine rice (rinsed and drained)
• 2 Chicken thighs (bone-in or boneless, skin-on)
• 1.75 cup Chicken broth (or water)
• 2 inch Ginger (sliced into coins for the rice)
• 3 Green onions (cut into large segments)
• 3 clove Garlic (smashed)
• 1 tbsp Sesame oil (for sautéing aromatics)
• 0.25 cup Neutral oil (for ginger scallion oil)
• 2 tbsp Ginger (finely minced for oil)
• 0.25 cup Green onions (finely chopped for oil)
• 2 tbsp Dark soy sauce (for sweet soy sauce)
• 1 tsp Sugar (for sweet soy sauce)
• Salt (to taste)

Steps

1. 1

   In a non-stick pot or rice pot, heat sesame oil over medium heat. Add the sliced ginger, smashed garlic, and green onion segments. Sauté until fragrant.

2. 2

   Add the rinsed and drained jasmine rice to the pot. Stir the rice for 1-2 minutes to toast it slightly and coat it in the aromatic oils.

3. 3

   Pour in the chicken broth (or water) and season with a pinch of salt. Stir to combine.

4. 4

   Place the chicken thighs on top of the rice, skin-side up. If using, add a star anise or pandan leaf at this stage for extra flavor.

5. 5

   Cover the pot with a tight-fitting lid. Bring to a boil, then immediately reduce the heat to low. Simmer for 15-20 minutes, or until the rice is tender and the chicken is fully cooked through.

6. 6

   While the rice cooks, prepare the ginger scallion oil: Place finely minced ginger and chopped green onions in a small heat-proof bowl with a pinch of salt. Heat neutral oil until shimmering, then pour it over the aromatics. Stir well.

7. 7

   Prepare the sweet soy sauce: In a small bowl, whisk together the dark soy sauce and sugar until the sugar is dissolved.

8. 8

   Once the rice is done, remove the pot from the heat and let it sit, covered, for 5-10 minutes to finish steaming.

9. 9

   Remove the chicken and slice it. Fluff the rice with a fork, discarding the large ginger coins and green onion segments. Serve the chicken over the rice with the ginger scallion oil and sweet soy sauce drizzled on top.

Notes

For best results, use a non-stick pot that holds heat well. You can add star anise or a knotted pandan leaf to the rice for more traditional flavor. The author suggests eating it straight from the pot for a casual meal.

Nutrition per serving

• main
• one-pot
• chicken
• rice
• dinner
• Southeast Asian
• easy