Description
This One Pot Hainanese Chicken and Rice recipe delivers tender, flavorful chicken served atop fragrant jasmine rice cooked in chicken stock, all prepared effortlessly in a single pot for convenience and rich taste. Enhanced with green onion oil, it offers a comforting and authentic Asian meal that’s perfect for busy weeknights or casual gatherings.
Ingredients
Units
Scale
Chicken 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 chicken stock low sodium
- 2 green onions whole
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 with kosher salt and set aside to season. In a large pot or deep skillet with a lid, heat the rendered chicken fat or neutral oil over medium heat.
- Sauté aromatics: Add minced ginger, garlic, and diced shallot to the hot oil. Cook, stirring consistently, until fragrant (about 1-2 minutes).
- Cook the rice: Stir in the jasmine rice and cook gently, stirring until shiny and coated, about 1-2 minutes.
- Add liquids and chicken: Pour in the chicken stock and place the seasoned chicken thighs skin side up in the pot. Nestle the whole green onions on top of the chicken.
- Simmer the dish: Bring to a boil over medium-high heat. Once boiling, cover the pot, reduce heat to low, and cook for 17 minutes. Turn off heat and let it rest, covered, for an additional 10 minutes.
- Make the green onion oil: While rice rests, place sliced green onions in a heatproof bowl. Heat 1/4 cup neutral oil in a small saucepan until it reaches 275°F, then carefully pour over the green onions. They will sizzle; stir in salt to taste and let sit for a few minutes.
- Finish and serve: Discard the whole green onions from the rice. Remove the chicken, slice, and fluff the rice with a fork. Serve chicken sliced over rice, garnished with green onion oil, sliced cucumbers, and chili sauce on the side.
Notes
- The green onion oil adds a burst of flavor but is optional. Use fresh green onions for best results.
- Chili sauce can be adjusted to taste for spiciness.
- Allow the chicken to rest before slicing for juicier meat.
- You can substitute chicken thighs with breasts, but thighs stay more moist and tender.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg
