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The One Pot Hainanese Chicken and Rice Recipe is a vibrant, comforting dish that brings together tender, juicy chicken thighs and fragrant jasmine rice cooked to perfection in one single pot. This classic preparation, bursting with savory aromas from ginger, garlic, and shallots, creates an incredibly flavorful meal that feels both indulgent and homey. Whether you’re craving a simple weeknight dinner or a dish to impress friends, this recipe effortlessly delivers a satisfying balance of taste, texture, and convenience.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward, essential ingredients, each carefully chosen to elevate the dish’s flavor and texture. Every component—from the fragrant ginger to the silky chicken fat—plays a vital role in creating the signature taste of One Pot Hainanese Chicken and Rice Recipe.
- Kosher salt: Enhances the chicken’s flavor and tightens the skin for perfect texture.
- Boneless, skin-on chicken thighs: Tender and juicy, with skin that crisps beautifully during cooking.
- Rendered chicken fat or neutral oil: Adds richness and a subtle depth of flavor with a luscious mouthfeel.
- Minced ginger: Provides a fresh, zesty aroma that brightens the dish.
- Minced garlic: Delivers its signature robust and savory essence.
- Finely diced shallot: Adds a delicate sweetness and complexity.
- White jasmine rice: The fragrant rice base that soaks up all the beautiful flavors.
- Low sodium chicken stock: Ensures the rice cooks fluffy and flavorful without overpowering saltiness.
- Whole green onions: Infuse subtle onion notes into the cooking liquid.
- Thinly sliced green onions: For an aromatic and flavorful drizzle topping.
- Neutral oil: Used to gently fry the rice and later pour over the green onions.
- Salt to taste: For balancing and seasoning the dish perfectly.
- Chili sauce: Adds a spicy kick that complements the savory layers.
- Sliced cucumbers: Provide a refreshing crunch and cooling contrast.
How to Make One Pot Hainanese Chicken and Rice Recipe
Step 1: Prep and Season the Chicken
First, take your chicken thighs and rub them evenly with kosher salt. This simple step is a game changer—it enhances the chicken’s natural flavor and helps tighten the skin during cooking, ensuring a succulent bite every time. Set the salted chicken aside while you prepare the other ingredients to let the seasoning do its magic.
Step 2: Sauté the Aromatics and Rice
Next, heat your chicken fat or neutral oil in a pot over medium heat. Toss in the minced ginger, garlic, and finely diced shallot. Stir frequently as these aromatics soften and release their intoxicating fragrance, about 2 to 3 minutes. Once fragrant, add the jasmine rice and gently fry it until the grains glisten with oil—this step seals in flavor and creates the perfect texture.
Step 3: Add Stock and Arrange Chicken
Pour the low sodium chicken stock over the rice, distributing it evenly. Carefully place the seasoned chicken thighs skin side up on top of the rice, then lay the whole green onions right on top. This layering allows the chicken to steam gently while the rice absorbs the delicious broth and aromatics beneath.
Step 4: Bring to a Boil and Simmer
Bring the mixture to a boil over medium-high heat, then reduce to low heat and cover with the pot’s lid. Allow everything to cook undisturbed for 17 minutes, giving the rice time to soak up the liquid and the chicken time to cook through thoroughly, locking in all those wonderful, savory juices.
Step 5: Rest and Finish Cooking
Turn off the heat but keep the pot covered for 10 minutes. This resting period ensures the chicken finishes cooking gently and the rice fully plumps up as it absorbs any remaining moisture, resulting in a perfectly tender and flavorful dish.
Step 6: Prepare the Green Onion Oil
While the rice and chicken rest, get your green onion oil ready. Place the thinly sliced green onions in a heatproof bowl. Heat neutral oil in a small pot until it reaches around 275°F (135°C). Remove the pot from heat and carefully pour the hot oil over the green onions—the sizzling and bubbling will release their vibrant scent and flavor. Stir in salt to taste, then set this flavorful oil aside to drizzle over the finished dish.
Step 7: Serve Up the One Pot Hainanese Chicken and Rice Recipe
Discard the whole green onions from the pot and remove the chicken thighs. Slice the chicken into neat pieces and fluff the rice with a fork to separate the grains. Plate the rice and sliced chicken, generously drizzle the warm green onion oil on top, and serve alongside crunchy sliced cucumbers and spicy chili sauce for that wonderful contrast of flavors and textures. Dig in and enjoy every bite!
How to Serve One Pot Hainanese Chicken and Rice Recipe
Garnishes
Garnishes are what bring this dish to life. The aromatic green onion oil poured over the chicken and rice is a must—it adds bursts of heat and fragrance. Fresh, crisp cucumber slices are essential too, offering a cooling balance to the rich and savory chicken. Don’t forget a spoonful of chili sauce for those who love a lively, spicy kick alongside the comforting flavors.
Side Dishes
While the One Pot Hainanese Chicken and Rice Recipe is a complete meal on its own, pairing it with a simple vegetable stir-fry or a light Asian-inspired salad adds exciting texture and freshness. Pickled vegetables can also add a delightful tang that contrasts beautiful with the mellow richness of the chicken and rice.
Creative Ways to Present
For a fun twist, serve the dish family-style with the pot itself at the center of the table, letting everyone help themselves. You can also elevate the presentation by arranging the chicken slices artistically over the rice and scattering fresh cilantro or Thai basil leaves on top for an aromatic boost. Mini bowls of chili sauce and extra green onion oil on the side let guests customize their plates just how they like.
Make Ahead and Storage
Storing Leftovers
Leftover One Pot Hainanese Chicken and Rice Recipe stores exceptionally well in the fridge for up to 3 days. Keep the chicken and rice together in an airtight container to preserve the flavors. Store the green onion oil separately to maintain its vibrant aroma and texture.
Freezing
If you want to freeze your leftovers, separate the chicken from the rice before freezing. Freeze them in airtight containers or heavy-duty freezer bags for up to 2 months. The rice may lose some texture after thawing but reheating with a little added broth can help revive it nicely.
Reheating
Reheat gently on the stovetop or in the microwave, adding a splash of water or chicken stock to keep the rice moist. Warm the chicken slowly to avoid drying it out. Add fresh green onion oil after reheating for that fresh, aromatic lift that makes the dish sing every time.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts if you prefer, but thighs are recommended for their juiciness and richer flavor. Breasts tend to dry out more easily in this cooking method, so keep a close eye on them and consider slightly reducing the cooking time.
Is jasmine rice necessary for this recipe?
Jasmine rice is preferred because of its fragrant aroma and light, fluffy texture when cooked, which complements the chicken perfectly. While you can substitute with other long-grain rice, you might miss out on that distinctive floral note that jasmine rice provides.
Can I make this recipe spicy?
Absolutely! The recipe includes chili sauce as a condiment, but you can add sliced fresh chilies or incorporate chili oil directly while cooking if you like your dish with more heat. Just be mindful not to overpower the delicate flavors of the chicken and rice.
Why do you rest the chicken and rice after cooking?
Resting helps the chicken finish cooking gently and allows the rice to absorb any remaining liquid, resulting in tender meat and fluffy, perfectly cooked rice. Skipping this step can lead to unevenly cooked chicken or slightly undercooked rice.
Can I make the green onion oil in advance?
Yes, you can prepare the green onion oil a day ahead and store it in an airtight container at room temperature. Just give it a good stir before drizzling over your dish to bring back the wonderful aroma and flavor.
Final Thoughts
Trying this One Pot Hainanese Chicken and Rice Recipe is like giving yourself a warm, flavorful hug from the inside out. It’s simple enough to whip up any night of the week, yet special enough to share with loved ones. The melding of fragrant rice, juicy chicken, and punchy green onion oil will quickly make this recipe one of your all-time favorites. So grab your pot, gather those lovely ingredients, and treat yourself to a taste experience you’ll keep coming back to!
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One Pot Hainanese Chicken and Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 to 2.2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southeast Asian
Description
This One Pot Hainanese Chicken and Rice recipe is a fragrant and comforting dish featuring tender, juicy chicken thighs cooked atop glossy jasmine rice infused with ginger, garlic, and shallots. The dish is complemented by a flavorful green onion oil, sliced cucumbers, and spicy chili sauce, making it a complete and satisfying meal with minimal cleanup.
Ingredients
Chicken and Rice
- 1/2 tsp kosher salt
- 4 boneless, skin-on chicken thighs
- 1 tbsp rendered chicken fat or neutral oil
- 1 tbsp minced ginger
- 1 clove garlic, minced
- 1/2 small shallot, finely diced
- 1 cup white jasmine rice
- 1 cup low sodium chicken stock
- 2 whole green onions
Green Onion Oil
- 1/2 cup thinly sliced green onions
- 1/4 cup neutral oil
- Salt to taste
To Serve
- Chili sauce
- Sliced cucumbers
Instructions
- Prepare the chicken: Rub the chicken skin evenly with kosher salt and set it aside. This step enhances the flavor of the chicken and helps tighten the skin for a better texture during cooking.
- Sauté aromatics and rice: In a pan or pot with a lid, heat the chicken fat or neutral oil over medium heat. Add the minced ginger, garlic, and finely diced shallot. Cook, stirring frequently, until fragrant, about 2-3 minutes. Stir in the jasmine rice and gently fry until the rice grains look glossy and are well coated with oil.
- Add stock and chicken: Pour in the low sodium chicken stock. Place the chicken thighs skin side up on top of the rice, then add the whole green onions on top of the chicken.
- Cook on stovetop: Bring the mixture to a boil over medium-high heat. Once it starts simmering, cover with the lid and reduce the heat to low. Let it cook undisturbed for 17 minutes, allowing the rice to absorb the liquid and the chicken to cook thoroughly.
- Rest the dish: Turn off the heat but keep the pot covered. Let the chicken and rice rest for 10 minutes to ensure gentle finishing of the cooking process and to allow flavors to meld.
- Make green onion oil: While the rice cooks, place the thinly sliced green onions in a deep, heatproof bowl. Heat the neutral oil in a small pot over medium heat until it reaches approximately 275°F (135°C). Remove it from the heat and carefully pour the hot oil over the green onions. The mixture will sizzle and bubble. Stir in salt to taste and set aside to infuse.
- Serve: After resting, discard the whole green onions from the pot. Remove the chicken thighs and slice them. Fluff the rice with a fork. Plate the sliced chicken and rice, drizzle the green onion oil over the rice, and serve with sliced cucumbers and chili sauce on the side. Enjoy immediately!
Notes
- Using chicken thighs with skin adds flavor and keeps the meat juicy.
- Rendered chicken fat adds authentic taste, but neutral oil works as a substitute.
- Do not lift the lid during cooking to ensure even cooking and proper rice texture.
- The temperature of the oil for the green onion oil is critical to release flavors without burning the onions.
- Adjust chili sauce according to your preferred spice level.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently to preserve moisture.
