Description
This One Pot Hainanese Chicken and Rice recipe is a flavorful, comforting dish where tender chicken thighs are cooked together with fragrant jasmine rice and aromatic ginger, garlic, and shallots. Topped with a vibrant green onion oil and served with chili sauce and fresh cucumbers, it offers a delicious and easy-to-make meal that combines savory and fresh flavors in one simple, hearty dish.
Ingredients
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 the kosher salt and set aside to enhance flavor. In a large pot or deep skillet with a lid, heat the rendered chicken fat or neutral oil over medium heat. Add the minced ginger, garlic, and shallot, cooking until fragrant, about 2-3 minutes.
- Cook the Aromatics and Rice: Stir in the jasmine rice and fry gently until the grains are glossy and slightly toasted, about 2 minutes. Pour in the chicken stock, then place the seasoned chicken thighs, skin side up, into the pot. Add the whole green onions on top.
- Simmer the Chicken and Rice: Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low, cover with a lid, and let simmer for 17 minutes until the rice is tender and the chicken is cooked through.
- Rest and Prepare Green Onion Oil: Turn off the heat and allow the dish to rest covered for 10 minutes. Meanwhile, in a small saucepan, heat the neutral oil to 275°F (135°C). Remove from heat, carefully pour it over the sliced green onions in a heatproof bowl to make the green onion oil, then stir in salt to taste.
- Serve: After resting, remove and discard the green onions from the rice. Slice the chicken thighs, fluff the rice with a fork, then serve with sliced cucumbers, a drizzle of green onion oil, and chili sauce for added flavor.
Notes
- Ensure the chicken is cooked thoroughly to an internal temperature of 165°F (74°C) for safety.
- Adjust the salt and chili sauce to taste according to preference.
- The green onion oil can be stored in the refrigerator for up to a week and used as a flavorful topping for other dishes.
Nutrition
- Serving Size: 1 plate
- 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
