One-Pot Hainanese Chicken Rice
One-Pot Hainanese Chicken Rice
Ingredients
- 1 tablespoon oil
- 500 grams chicken thighs, bone-in, skin-on
- 2 garlic, cloves, minced
- 2 inch ginger, knob, sliced
- 2 cups jasmine rice
- 3 cups chicken stock
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- salt, to taste
For Serving
- spring onions, chopped, for garnish
- chilli oil, for serving
- chicken stock, extra, for serving
Instructions
- 1
Mince the 2 cloves of garlic and slice the 2-inch knob of ginger. This prepares your aromatics for the dish.
⏱️ 5 min
- 2
Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add the minced garlic and sliced ginger. Sauté them for 1-2 minutes until they become fragrant, being careful not to burn them.
⏱️ 3 min
- 3
Add the 500 grams of bone-in, skin-on chicken thighs to the pot. Brown the chicken on all sides. This step adds depth of flavor and helps render some of the chicken fat.
⏱️ 7 min
- 4
Stir in the 2 cups of jasmine rice into the pot, ensuring it is well-coated with the oil and aromatics. Pour in the 3 cups of chicken stock, 1 tablespoon of fish sauce, and 1 tablespoon of oyster sauce. Stir gently to combine. Bring the mixture to a boil.
⏱️ 5 min
- 5
Once the mixture is boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 15 minutes. Do not lift the lid during this time.
⏱️ 15 min
- 6
After 15 minutes of simmering, turn off the heat. Keep the lid on the pot and allow the rice to rest for an additional 10 minutes. This passive steaming time is crucial for the rice to become perfectly fluffy and absorb all the flavors.
⏱️ 10 min
- 7
Remove the lid and fluff the cooked rice gently with a fork. Serve the chicken and rice hot. Garnish with a sprinkle of chopped spring onions and a drizzle of chilli oil. Offer extra chicken stock on the side for a complete meal.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Hainanese Chicken Rice
- 1 tablespoon oil
- 500 grams chicken thighs, bone-in, skin-on
- 2 garlic, cloves, minced
- 2 inch ginger, knob, sliced
- 2 cups jasmine rice
- 3 cups chicken stock
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- salt, to taste
For Serving
- spring onions, chopped, for garnish
- chilli oil, for serving
- chicken stock, extra, for serving
Instructions
- 1
Mince the 2 cloves of garlic and slice the 2-inch knob of ginger. This prepares your aromatics for the dish.
⏱️ 5 min - 2
Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add the minced garlic and sliced ginger. Sauté them for 1-2 minutes until they become fragrant, being careful not to burn them.
⏱️ 3 min - 3
Add the 500 grams of bone-in, skin-on chicken thighs to the pot. Brown the chicken on all sides. This step adds depth of flavor and helps render some of the chicken fat.
⏱️ 7 min - 4
Stir in the 2 cups of jasmine rice into the pot, ensuring it is well-coated with the oil and aromatics. Pour in the 3 cups of chicken stock, 1 tablespoon of fish sauce, and 1 tablespoon of oyster sauce. Stir gently to combine. Bring the mixture to a boil.
⏱️ 5 min - 5
Once the mixture is boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 15 minutes. Do not lift the lid during this time.
⏱️ 15 min - 6
After 15 minutes of simmering, turn off the heat. Keep the lid on the pot and allow the rice to rest for an additional 10 minutes. This passive steaming time is crucial for the rice to become perfectly fluffy and absorb all the flavors.
⏱️ 10 min - 7
Remove the lid and fluff the cooked rice gently with a fork. Serve the chicken and rice hot. Garnish with a sprinkle of chopped spring onions and a drizzle of chilli oil. Offer extra chicken stock on the side for a complete meal.
⏱️ 5 min