One Pot Hainanese Chicken Rice
One Pot Hainanese Chicken Rice
Ingredients
For the Chicken and Rice
- 4 boneless, skinless chicken thighs
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 cup uncooked rice, rinsed
- 1 1/2 cups chicken stock
- 2 pandan leaves, knotted
For Serving
- 1/2 cucumber, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup chili ginger sauce, for serving
Instructions
- 1
In a medium bowl, marinate the boneless, skinless chicken thighs with 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and 1 teaspoon of cornstarch. Set aside for at least 5 minutes while preparing other ingredients.
⏱️ 5 min
- 2
In a medium-sized pot with a lid, heat a small amount of oil over medium heat. Add the minced ginger and minced garlic and sauté until fragrant, about 1-2 minutes.
⏱️ 2 min
- 3
Add the rinsed uncooked rice to the pot and stir to coat with the ginger and garlic. Sauté for another minute.
⏱️ 1 min
- 4
Pour in the 1 1/2 cups of chicken stock. Add the knotted pandan leaves to the pot, nestling them into the rice.
⏱️ 1 min
- 5
Carefully place the marinated chicken thighs on top of the rice mixture in a single layer.
⏱️ 1 min
- 6
Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot tightly with the lid, and cook for 15 minutes. Do not lift the lid during this time.
⏱️ 15 min
- 7
Once the cooking time is complete, remove the pot from the heat but keep it covered. Let the dish rest, undisturbed, for 5 minutes. This allows the rice to fully absorb the liquid and the chicken to finish cooking.
⏱️ 5 min
- 8
Remove the lid, take out the pandan leaves, and gently fluff the rice with a fork. Slice the chicken thighs into bite-sized pieces if desired.
⏱️ 2 min
- 9
Serve the One Pot Hainanese Chicken Rice immediately with fresh cucumber slices, chopped cilantro, and chili ginger sauce on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One Pot Hainanese Chicken Rice
For the Chicken and Rice
- 4 boneless, skinless chicken thighs
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 cup uncooked rice, rinsed
- 1 1/2 cups chicken stock
- 2 pandan leaves, knotted
For Serving
- 1/2 cucumber, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup chili ginger sauce, for serving
Instructions
- 1
In a medium bowl, marinate the boneless, skinless chicken thighs with 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and 1 teaspoon of cornstarch. Set aside for at least 5 minutes while preparing other ingredients.
⏱️ 5 min - 2
In a medium-sized pot with a lid, heat a small amount of oil over medium heat. Add the minced ginger and minced garlic and sauté until fragrant, about 1-2 minutes.
⏱️ 2 min - 3
Add the rinsed uncooked rice to the pot and stir to coat with the ginger and garlic. Sauté for another minute.
⏱️ 1 min - 4
Pour in the 1 1/2 cups of chicken stock. Add the knotted pandan leaves to the pot, nestling them into the rice.
⏱️ 1 min - 5
Carefully place the marinated chicken thighs on top of the rice mixture in a single layer.
⏱️ 1 min - 6
Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot tightly with the lid, and cook for 15 minutes. Do not lift the lid during this time.
⏱️ 15 min - 7
Once the cooking time is complete, remove the pot from the heat but keep it covered. Let the dish rest, undisturbed, for 5 minutes. This allows the rice to fully absorb the liquid and the chicken to finish cooking.
⏱️ 5 min - 8
Remove the lid, take out the pandan leaves, and gently fluff the rice with a fork. Slice the chicken thighs into bite-sized pieces if desired.
⏱️ 2 min - 9
Serve the One Pot Hainanese Chicken Rice immediately with fresh cucumber slices, chopped cilantro, and chili ginger sauce on the side.
⏱️ 1 min