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
Scale
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.
