One-Pot Hainanese Chicken Rice
One-Pot Hainanese Chicken Rice
Ingredients
For the One-Pot Chicken Rice
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon salt, or as needed
- 2 cups white rice
- 1 inch fresh ginger, roughly chopped
- 3 green onions, cut into 2-inch segments
- 2 1/2 cups chicken broth
- 1/4 teaspoon turmeric powder
- 1 star anise, optional
- 1 pandan leaf, optional, tied in a knot
For the Ginger-Scallion Oil
- 1 inch fresh ginger, grated
- 2 green onions, green parts only, finely chopped
- 1/4 cup cooking oil, neutral oil like vegetable or canola
For the Sweet Soy Sauce
- 1 teaspoon granulated sugar
- 2 tablespoons dark soy sauce
For Garnish
- 1 green onions, finely chopped
Instructions
- 1
Wash the white rice thoroughly. Place the rice in a colander and rinse under cold water until the water runs clear. Alternatively, place in a bowl, add water, swish, drain, and repeat until the water is clear. This removes excess starch.
⏱️ 5 min
- 2
Season the chicken thighs generously with salt on all sides.
⏱️ 2 min
- 3
In a large, heavy-bottomed pot (or a rice pot), spread the roughly chopped ginger evenly on the bottom.
⏱️ 1 min
- 4
Add the washed rice on top of the ginger in the pot.
⏱️ 1 min
- 5
Pour the chicken broth over the rice. Add the 2-inch segments of green onions, turmeric powder, and optional star anise and pandan leaf to the pot.
⏱️ 2 min
- 6
Carefully arrange the seasoned chicken thighs, skin-side up, on top of the rice mixture in the pot.
⏱️ 1 min
- 7
Cover the pot with a tight-fitting lid. Bring the liquid to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 25-30 minutes, or until the rice is cooked through and the chicken is tender and cooked to an internal temperature of 165°F.
⏱️ 30 min
- 8
While the chicken and rice are cooking, prepare the ginger-scallion oil. In a small, heat-proof bowl, combine the grated ginger and finely chopped green onion greens.
⏱️ 3 min
- 9
Heat the cooking oil in a small pan over medium-high heat until it begins to shimmer and is hot (about 350°F). Carefully pour the hot oil over the ginger and green onions in the bowl. Stir well to combine.
⏱️ 2 min
- 10
Prepare the sweet soy sauce. In another small bowl, combine the granulated sugar and dark soy sauce. Stir until the sugar is completely dissolved.
⏱️ 1 min
- 11
Once the chicken and rice are cooked, remove the pot from the heat and let it rest, covered, for 5 minutes.
⏱️ 5 min
- 12
Open the pot. Drizzle the prepared sweet soy sauce over the chicken and rice. Then, drizzle the ginger-scallion oil over the chicken and rice.
⏱️ 1 min
- 13
Garnish with freshly chopped green onions. Serve directly from the pot or scoop into individual bowls, ensuring each serving gets a piece of chicken and plenty of flavorful rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Hainanese Chicken Rice
For the One-Pot Chicken Rice
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon salt, or as needed
- 2 cups white rice
- 1 inch fresh ginger, roughly chopped
- 3 green onions, cut into 2-inch segments
- 2 1/2 cups chicken broth
- 1/4 teaspoon turmeric powder
- 1 star anise, optional
- 1 pandan leaf, optional, tied in a knot
For the Ginger-Scallion Oil
- 1 inch fresh ginger, grated
- 2 green onions, green parts only, finely chopped
- 1/4 cup cooking oil, neutral oil like vegetable or canola
For the Sweet Soy Sauce
- 1 teaspoon granulated sugar
- 2 tablespoons dark soy sauce
For Garnish
- 1 green onions, finely chopped
Instructions
- 1
Wash the white rice thoroughly. Place the rice in a colander and rinse under cold water until the water runs clear. Alternatively, place in a bowl, add water, swish, drain, and repeat until the water is clear. This removes excess starch.
⏱️ 5 min - 2
Season the chicken thighs generously with salt on all sides.
⏱️ 2 min - 3
In a large, heavy-bottomed pot (or a rice pot), spread the roughly chopped ginger evenly on the bottom.
⏱️ 1 min - 4
Add the washed rice on top of the ginger in the pot.
⏱️ 1 min - 5
Pour the chicken broth over the rice. Add the 2-inch segments of green onions, turmeric powder, and optional star anise and pandan leaf to the pot.
⏱️ 2 min - 6
Carefully arrange the seasoned chicken thighs, skin-side up, on top of the rice mixture in the pot.
⏱️ 1 min - 7
Cover the pot with a tight-fitting lid. Bring the liquid to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 25-30 minutes, or until the rice is cooked through and the chicken is tender and cooked to an internal temperature of 165°F.
⏱️ 30 min - 8
While the chicken and rice are cooking, prepare the ginger-scallion oil. In a small, heat-proof bowl, combine the grated ginger and finely chopped green onion greens.
⏱️ 3 min - 9
Heat the cooking oil in a small pan over medium-high heat until it begins to shimmer and is hot (about 350°F). Carefully pour the hot oil over the ginger and green onions in the bowl. Stir well to combine.
⏱️ 2 min - 10
Prepare the sweet soy sauce. In another small bowl, combine the granulated sugar and dark soy sauce. Stir until the sugar is completely dissolved.
⏱️ 1 min - 11
Once the chicken and rice are cooked, remove the pot from the heat and let it rest, covered, for 5 minutes.
⏱️ 5 min - 12
Open the pot. Drizzle the prepared sweet soy sauce over the chicken and rice. Then, drizzle the ginger-scallion oil over the chicken and rice.
⏱️ 1 min - 13
Garnish with freshly chopped green onions. Serve directly from the pot or scoop into individual bowls, ensuring each serving gets a piece of chicken and plenty of flavorful rice.
⏱️ 1 min