One-Pot Hainanese Chicken Rice
One-Pot Hainanese Chicken Rice
Ingredients
For the Main Dish
- 2 cups long-grain rice, washed until water runs clear
- 1 1/2 pounds boneless, skin-on chicken thighs
- 1/2 teaspoon salt, or to taste
- 1 inch fresh ginger, chopped
- 2 1/2 cups chicken broth
- 2 green onions, cut into 2-inch pieces
- 1/4 teaspoon turmeric powder, or curry powder
For the Ginger-Scallion Oil
- 1 1/2 inches fresh ginger, grated
- 2 green onions, finely chopped (white and light green parts)
- 1/4 cup neutral oil, heated until shimmering
For the Sweet Soy Sauce
- 1 tablespoon granulated sugar
- 3 tablespoons dark soy sauce
Instructions
- 1
Pour the long-grain rice into a colander or strainer. Wash the rice thoroughly under running water, rubbing it with your hands until the water runs clear. Drain the water well.
⏱️ 5 min
- 2
Place the boneless, skin-on chicken thighs into a metal bowl. Sprinkle salt over the chicken to season it evenly.
⏱️ 2 min
- 3
Add the chopped fresh ginger to the bottom of a large, non-stick pot. Then, add the washed and drained rice to the pot, distributing it evenly over the ginger.
⏱️ 3 min
- 4
Pour the chicken broth over the rice. Add the 2-inch pieces of green onions and a sprinkle of turmeric powder (or curry powder) to the pot.
⏱️ 2 min
- 5
Carefully place the seasoned chicken pieces on top of the rice mixture in the pot, skin-side up.
⏱️ 1 min
- 6
Cover the pot with its lid. Bring the liquid to a boil over medium-high heat, then reduce the heat to low and simmer for 20-25 minutes, or until the rice is cooked through and the chicken is tender and cooked to an internal temperature of 165°F (74°C).
⏱️ 25 min
- 7
While the main dish is cooking, prepare the ginger-scallion oil. Grate fresh ginger into a small, heatproof bowl. Finely chop the green onions (white and light green parts) and add them to the grated ginger. Heat the neutral oil in a small saucepan until it is shimmering and just starting to smoke. Carefully pour the hot oil over the ginger and green onions in the bowl and mix well.
⏱️ 7 min
- 8
In another small bowl, combine the granulated sugar and dark soy sauce. Stir until the sugar is dissolved to create the sweet soy sauce.
⏱️ 1 min
- 9
Once cooked, remove the pot from the heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork and slice the chicken into serving pieces. Serve the chicken and rice with the ginger-scallion oil and sweet soy sauce on the side.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Hainanese Chicken Rice
For the Main Dish
- 2 cups long-grain rice, washed until water runs clear
- 1 1/2 pounds boneless, skin-on chicken thighs
- 1/2 teaspoon salt, or to taste
- 1 inch fresh ginger, chopped
- 2 1/2 cups chicken broth
- 2 green onions, cut into 2-inch pieces
- 1/4 teaspoon turmeric powder, or curry powder
For the Ginger-Scallion Oil
- 1 1/2 inches fresh ginger, grated
- 2 green onions, finely chopped (white and light green parts)
- 1/4 cup neutral oil, heated until shimmering
For the Sweet Soy Sauce
- 1 tablespoon granulated sugar
- 3 tablespoons dark soy sauce
Instructions
- 1
Pour the long-grain rice into a colander or strainer. Wash the rice thoroughly under running water, rubbing it with your hands until the water runs clear. Drain the water well.
⏱️ 5 min - 2
Place the boneless, skin-on chicken thighs into a metal bowl. Sprinkle salt over the chicken to season it evenly.
⏱️ 2 min - 3
Add the chopped fresh ginger to the bottom of a large, non-stick pot. Then, add the washed and drained rice to the pot, distributing it evenly over the ginger.
⏱️ 3 min - 4
Pour the chicken broth over the rice. Add the 2-inch pieces of green onions and a sprinkle of turmeric powder (or curry powder) to the pot.
⏱️ 2 min - 5
Carefully place the seasoned chicken pieces on top of the rice mixture in the pot, skin-side up.
⏱️ 1 min - 6
Cover the pot with its lid. Bring the liquid to a boil over medium-high heat, then reduce the heat to low and simmer for 20-25 minutes, or until the rice is cooked through and the chicken is tender and cooked to an internal temperature of 165°F (74°C).
⏱️ 25 min - 7
While the main dish is cooking, prepare the ginger-scallion oil. Grate fresh ginger into a small, heatproof bowl. Finely chop the green onions (white and light green parts) and add them to the grated ginger. Heat the neutral oil in a small saucepan until it is shimmering and just starting to smoke. Carefully pour the hot oil over the ginger and green onions in the bowl and mix well.
⏱️ 7 min - 8
In another small bowl, combine the granulated sugar and dark soy sauce. Stir until the sugar is dissolved to create the sweet soy sauce.
⏱️ 1 min - 9
Once cooked, remove the pot from the heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork and slice the chicken into serving pieces. Serve the chicken and rice with the ginger-scallion oil and sweet soy sauce on the side.
⏱️ 4 min