Hainanese Chicken and Rice (One Pot version)
Hainanese Chicken and Rice (One Pot version)
Ingredients
For the Chicken
- 2 chicken thighs
- 2 teaspoons sesame oil
- 1/4 teaspoon salt
For the Rice
- 1 cup jasmine rice
- 6 cloves garlic
- 1/2 inch ginger
- 3 green onions
- 1 1/4 cups chicken broth
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoon turmeric powder
For the Ginger Scallion Sauce
- 1/2 inch ginger
- 1 green onion
- 1 teaspoon sesame oil
- 1 gram salt
- 2 tablespoons neutral oil
For the Chili Garlic Sauce
- 6 cloves garlic
- 1/2 inch ginger
- 2 tablespoons sambal
- 2 tablespoons sriracha
- 1 tablespoon chicken broth
- 1 teaspoon lime juice
- 2 teaspoons sugar
For Toppings
- 1 cucumber
- as needed cilantro, fresh
- as needed green onion, sliced
Instructions
- 1
Place the chicken thighs in a mixing bowl and season them with 2 teaspoons of sesame oil and 1/4 teaspoon of salt. Set aside to marinate slightly.
⏱️ 5 min
- 2
Into a medium-sized pot, add the jasmine rice (no need to rinse), 6 cloves of garlic, 1/2 inch of ginger, 3 green onions, 1 1/4 cups of chicken broth, 1 teaspoon of chicken bouillon powder, and 1/2 teaspoon of turmeric powder. Stir to combine.
⏱️ 5 min
- 3
Carefully place the seasoned chicken thighs on top of the rice mixture in the pot, ensuring they are not fully submerged but resting on the rice.
⏱️ 1 min
- 4
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to a low simmer. Cover the pot with a tight-fitting lid and let it simmer for 20 minutes, or until all the water has completely evaporated and the rice is cooked through.
⏱️ 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 1 gram of salt.
⏱️ 3 min
- 6
In a small pan, heat 1 teaspoon of sesame oil and 2 tablespoons of neutral oil over medium-high heat until hot. The oil should begin to shimmer or produce the first wisp of smoke. Watch the oil carefully to prevent it from overheating or catching fire.
⏱️ 2 min
- 7
Carefully pour the hot oil over the ginger, green onion, and salt mixture in the bowl. Mix well until combined. Set aside.
⏱️ 1 min
- 8
To make the chili garlic sauce, combine 6 cloves of garlic, 1/2 inch of ginger, 2 tablespoons of sambal, 2 tablespoons of sriracha, 1 tablespoon of chicken broth, 1 teaspoon of lime juice, and 2 teaspoons of sugar in a separate bowl. Mix thoroughly until all ingredients are well incorporated. Set aside.
⏱️ 3 min
- 9
After 20 minutes of simmering, carefully remove the cooked chicken thighs from the pot. You can cut the chicken into slices or serve them whole. Set the chicken aside. Cover the pot of rice and let it rest for another 10 minutes off the heat.
⏱️ 1 min
- 10
To plate, scoop the fragrant ginger garlic rice onto individual plates. Top with the sliced or whole chicken. Serve with generous amounts of both the ginger scallion sauce and the chili garlic sauce. Garnish with optional toppings like sliced cucumber, fresh cilantro, and extra green onion.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Hainanese Chicken and Rice (One Pot version)
For the Chicken
- 2 chicken thighs
- 2 teaspoons sesame oil
- 1/4 teaspoon salt
For the Rice
- 1 cup jasmine rice
- 6 cloves garlic
- 1/2 inch ginger
- 3 green onions
- 1 1/4 cups chicken broth
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoon turmeric powder
For the Ginger Scallion Sauce
- 1/2 inch ginger
- 1 green onion
- 1 teaspoon sesame oil
- 1 gram salt
- 2 tablespoons neutral oil
For the Chili Garlic Sauce
- 6 cloves garlic
- 1/2 inch ginger
- 2 tablespoons sambal
- 2 tablespoons sriracha
- 1 tablespoon chicken broth
- 1 teaspoon lime juice
- 2 teaspoons sugar
For Toppings
- 1 cucumber
- as needed cilantro, fresh
- as needed green onion, sliced
Instructions
- 1
Place the chicken thighs in a mixing bowl and season them with 2 teaspoons of sesame oil and 1/4 teaspoon of salt. Set aside to marinate slightly.
⏱️ 5 min - 2
Into a medium-sized pot, add the jasmine rice (no need to rinse), 6 cloves of garlic, 1/2 inch of ginger, 3 green onions, 1 1/4 cups of chicken broth, 1 teaspoon of chicken bouillon powder, and 1/2 teaspoon of turmeric powder. Stir to combine.
⏱️ 5 min - 3
Carefully place the seasoned chicken thighs on top of the rice mixture in the pot, ensuring they are not fully submerged but resting on the rice.
⏱️ 1 min - 4
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to a low simmer. Cover the pot with a tight-fitting lid and let it simmer for 20 minutes, or until all the water has completely evaporated and the rice is cooked through.
⏱️ 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 1 gram of salt.
⏱️ 3 min - 6
In a small pan, heat 1 teaspoon of sesame oil and 2 tablespoons of neutral oil over medium-high heat until hot. The oil should begin to shimmer or produce the first wisp of smoke. Watch the oil carefully to prevent it from overheating or catching fire.
⏱️ 2 min - 7
Carefully pour the hot oil over the ginger, green onion, and salt mixture in the bowl. Mix well until combined. Set aside.
⏱️ 1 min - 8
To make the chili garlic sauce, combine 6 cloves of garlic, 1/2 inch of ginger, 2 tablespoons of sambal, 2 tablespoons of sriracha, 1 tablespoon of chicken broth, 1 teaspoon of lime juice, and 2 teaspoons of sugar in a separate bowl. Mix thoroughly until all ingredients are well incorporated. Set aside.
⏱️ 3 min - 9
After 20 minutes of simmering, carefully remove the cooked chicken thighs from the pot. You can cut the chicken into slices or serve them whole. Set the chicken aside. Cover the pot of rice and let it rest for another 10 minutes off the heat.
⏱️ 1 min - 10
To plate, scoop the fragrant ginger garlic rice onto individual plates. Top with the sliced or whole chicken. Serve with generous amounts of both the ginger scallion sauce and the chili garlic sauce. Garnish with optional toppings like sliced cucumber, fresh cilantro, and extra green onion.
⏱️ 3 min