80/20 Hainanese Chicken and Rice (One Pot Version)
80/20 Hainanese Chicken and Rice (One Pot Version)
Ingredients
For the Chicken
- 2 chicken thighs, (450 g)
- 2 teaspoons sesame oil, (5 g)
- 1/4 teaspoon salt, (1.5 g)
For the Rice
- 1 2/3 cups jasmine rice, (300 g)
- 6 cloves garlic, (10 g)
- 1/2 inch ginger, (10 g)
- 2 green onions, (20 g)
- 1 1/4 cups chicken broth, (300 g)
- 1 teaspoon chicken bouillon powder, (5 g)
- 1/2 teaspoon turmeric powder, (5 g)
For the Ginger Scallion Sauce
- 1/2 inch ginger, (10 g)
- 1 green onion, (10 g)
- 1 teaspoon sesame oil, (3 g)
- as needed salt
- 3 tablespoons neutral oil, (30 g)
For the Chili Garlic Sauce
- 6 cloves garlic, (10 g)
- 1/2 inch ginger, (10 g)
- 2 tablespoons sambal, (25 g)
- 2 tablespoons sriracha, (25 g)
- 2 tablespoons chicken broth, (20 g)
- 1 tablespoon lime juice, (5 g)
- 2 teaspoons sugar, (9 g)
For Serving (Optional)
- 1 cucumber, (100 g)
- as needed cilantro
- as needed green onion
Instructions
- 1
Place the chicken thighs in a mixing bowl. Season the chicken thighs with 2 teaspoons of sesame oil and 1/4 teaspoon of salt, ensuring they are evenly coated.
⏱️ 3 min
- 2
In a pot, combine the jasmine rice, 6 cloves of garlic, 1/2 inch of ginger, 2 green onions, 1 1/4 cups of chicken broth, 1 teaspoon of chicken bouillon powder, and 1/2 teaspoon of turmeric powder. Stir gently to combine the ingredients.
⏱️ 5 min
- 3
Carefully place the seasoned chicken thighs on top of the rice mixture in the pot.
⏱️ 1 min
- 4
Bring the pot to a boil over high heat. Once boiling, reduce the heat to a low simmer. Cover the pot with a lid and let it simmer for 20 minutes, or until all the liquid has been absorbed by the rice.
⏱️ 20 min
- 5
While the chicken and rice are cooking, prepare the Ginger Scallion Sauce. In a small bowl, combine 1/2 inch of ginger, 1 green onion, and a pinch of salt. In a separate small pan, heat 1 teaspoon of sesame oil and 3 tablespoons of neutral oil over medium-high heat until it is hot and shimmering, or just begins to produce a wisp of smoke. Carefully pour the hot oil over the ginger, green onion, and salt mixture in the bowl, then mix thoroughly.
⏱️ 7 min
- 6
Next, prepare the Chili Garlic Sauce. In another small bowl, combine 6 cloves of garlic, 1/2 inch of ginger, 2 tablespoons of sambal, 2 tablespoons of sriracha, 2 tablespoons of chicken broth, 1 tablespoon of lime juice, and 2 teaspoons of sugar. Mix well until all ingredients are fully incorporated.
⏱️ 4 min
- 7
After 20 minutes of simmering, remove the chicken thighs from the pot. You can slice them or serve them whole.
⏱️ 1 min
- 8
Set the pot of rice aside, covered, and let it rest for an additional 10 minutes. This allows the rice to finish steaming and become perfectly fluffy.
⏱️ 10 min
- 9
To serve, plate a scoop of the ginger garlic rice with the chicken. Offer the prepared Ginger Scallion Sauce and Chili Garlic Sauce on the side. Garnish with optional toppings such as sliced green onion, fresh cilantro, and/or sliced cucumbers.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
80/20 Hainanese Chicken and Rice (One Pot Version)
For the Chicken
- 2 chicken thighs, (450 g)
- 2 teaspoons sesame oil, (5 g)
- 1/4 teaspoon salt, (1.5 g)
For the Rice
- 1 2/3 cups jasmine rice, (300 g)
- 6 cloves garlic, (10 g)
- 1/2 inch ginger, (10 g)
- 2 green onions, (20 g)
- 1 1/4 cups chicken broth, (300 g)
- 1 teaspoon chicken bouillon powder, (5 g)
- 1/2 teaspoon turmeric powder, (5 g)
For the Ginger Scallion Sauce
- 1/2 inch ginger, (10 g)
- 1 green onion, (10 g)
- 1 teaspoon sesame oil, (3 g)
- as needed salt
- 3 tablespoons neutral oil, (30 g)
For the Chili Garlic Sauce
- 6 cloves garlic, (10 g)
- 1/2 inch ginger, (10 g)
- 2 tablespoons sambal, (25 g)
- 2 tablespoons sriracha, (25 g)
- 2 tablespoons chicken broth, (20 g)
- 1 tablespoon lime juice, (5 g)
- 2 teaspoons sugar, (9 g)
For Serving (Optional)
- 1 cucumber, (100 g)
- as needed cilantro
- as needed green onion
Instructions
- 1
Place the chicken thighs in a mixing bowl. Season the chicken thighs with 2 teaspoons of sesame oil and 1/4 teaspoon of salt, ensuring they are evenly coated.
⏱️ 3 min - 2
In a pot, combine the jasmine rice, 6 cloves of garlic, 1/2 inch of ginger, 2 green onions, 1 1/4 cups of chicken broth, 1 teaspoon of chicken bouillon powder, and 1/2 teaspoon of turmeric powder. Stir gently to combine the ingredients.
⏱️ 5 min - 3
Carefully place the seasoned chicken thighs on top of the rice mixture in the pot.
⏱️ 1 min - 4
Bring the pot to a boil over high heat. Once boiling, reduce the heat to a low simmer. Cover the pot with a lid and let it simmer for 20 minutes, or until all the liquid has been absorbed by the rice.
⏱️ 20 min - 5
While the chicken and rice are cooking, prepare the Ginger Scallion Sauce. In a small bowl, combine 1/2 inch of ginger, 1 green onion, and a pinch of salt. In a separate small pan, heat 1 teaspoon of sesame oil and 3 tablespoons of neutral oil over medium-high heat until it is hot and shimmering, or just begins to produce a wisp of smoke. Carefully pour the hot oil over the ginger, green onion, and salt mixture in the bowl, then mix thoroughly.
⏱️ 7 min - 6
Next, prepare the Chili Garlic Sauce. In another small bowl, combine 6 cloves of garlic, 1/2 inch of ginger, 2 tablespoons of sambal, 2 tablespoons of sriracha, 2 tablespoons of chicken broth, 1 tablespoon of lime juice, and 2 teaspoons of sugar. Mix well until all ingredients are fully incorporated.
⏱️ 4 min - 7
After 20 minutes of simmering, remove the chicken thighs from the pot. You can slice them or serve them whole.
⏱️ 1 min - 8
Set the pot of rice aside, covered, and let it rest for an additional 10 minutes. This allows the rice to finish steaming and become perfectly fluffy.
⏱️ 10 min - 9
To serve, plate a scoop of the ginger garlic rice with the chicken. Offer the prepared Ginger Scallion Sauce and Chili Garlic Sauce on the side. Garnish with optional toppings such as sliced green onion, fresh cilantro, and/or sliced cucumbers.
⏱️ 3 min