80/20 Hainanese Chicken and Rice (One-Pot Version)

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 (For the rice)
• 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)
• green onion (Optional topping)

Steps

1. 1

   Place the chicken thighs in a mixing bowl and season them with the sesame oil and salt.

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 salt to a bowl.

6. 6

   Heat the sesame oil and neutral oil in a pan until hot, shimmering, or just beginning to produce the first wisp of smoke. Watch the oil carefully to avoid starting a fire.

7. 7

   Pour the hot oil into the bowl with the ginger, green onion, and salt, then mix to combine.

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, or once the water has cooked off, remove the chicken from the pot. Slice it or serve it whole.

10. 10

    Take the pot off the heat and let the rice rest in the pot for another 10 minutes. The transcript also gives a resting range of approximately 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 provides a stovetop one-pot version and mentions that a rice-cooker version is also available. The chicken should be fully cooked before serving, but the source does not provide an internal temperature. Toppings are optional.

Nutrition per serving

• main
• one-pot
• stovetop
• East Asian-inspired
• chicken
• gluten-free
• dairy-free
• spicy