One-Pot Hainanese Chicken Rice (海南雞飯)
One-Pot Hainanese Chicken Rice (海南雞飯)
Ingredients
For the Chicken and Rice
- 2 chicken thighs, excess skin trimmed
- 2 cups rice, washed
- 300 ml chicken stock
- 1 teaspoon chicken bouillon powder, or to taste
- 2 tablespoons sesame oil, divided
- 1/2 teaspoon salt, or to taste, divided
- 2 tablespoons sweet soy sauce, or to taste (sugar and soy sauce)
For the Spring Onion Ginger Oil
- 3 spring onions, whites and greens separated, finely chopped
- 1 knob ginger, about 2 thumb size, finely chopped
- 3 tablespoons vegetable oil, or sunflower oil
For Serving
- 1 tablespoon chicken chili sauce, as needed
Instructions
- 1
Separate the whites and greens of the spring onions, then finely chop both. Finely chop the ginger.
⏱️ 5 min
- 2
For the spring onion ginger oil: In a small heatproof bowl, combine all the spring onion greens, half of the spring onion whites, and half of the chopped ginger. Set aside.
⏱️ 2 min
- 3
For the base of your rice: In a separate small bowl, combine the remaining spring onion whites and the remaining ginger. Set aside.
⏱️ 1 min
- 4
Trim off any excess skin from the chicken thighs using scissors or a knife. In a bowl, marinate the chicken with 1 teaspoon of chicken bouillon powder, 1/4 teaspoon of salt, and 1 tablespoon of sesame oil. Mix well to coat.
⏱️ 5 min
- 5
In a large pot or Dutch oven over medium-high heat, add 1 tablespoon of sesame oil and the trimmed chicken skin. Let the fat render out until the skin turns golden and slightly crispy, about 3-5 minutes.
⏱️ 5 min
- 6
Add the spring onion whites and ginger (from the bowl prepared for the rice base) to the pot with the rendered fat. Fry until fragrant, about 1-2 minutes.
⏱️ 2 min
- 7
Remove the crispy chicken skin from the pot, leaving the rendered fat behind. You can discard the skin or save it for a snack.
⏱️ 1 min
- 8
Add the washed rice to the pot and stir well, making sure every grain is coated in the oil. Cook for 1 minute.
⏱️ 1 min
- 9
Pour in the 300ml of chicken stock and season lightly with 1/4 teaspoon of salt. Place the marinated chicken thighs on top of the rice.
⏱️ 1 min
- 10
Once the liquid is boiling, cover the pot with a lid and turn the heat to low. Cook for 15-20 minutes, or until the rice and chicken are fully cooked. (The creator cooked theirs for 17 minutes).
⏱️ 17 min
- 11
While the rice and chicken are cooking, heat 3 tablespoons of vegetable or sunflower oil in a separate small pan until hot and just smoking. Carefully pour the hot oil over the spring onion and ginger mixture (from the first bowl prepared for the oil). Add a pinch of salt and mix well. This is your spring onion ginger oil.
⏱️ 3 min
- 12
Once the rice and chicken are cooked, remove the chicken from the pot and slice it however you like.
⏱️ 2 min
- 13
To serve, drizzle the cooked rice and sliced chicken with additional sesame oil, sweet soy sauce, and half of the prepared spring onion ginger oil. Serve immediately with chicken chili sauce on the side, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Hainanese Chicken Rice (海南雞飯)
For the Chicken and Rice
- 2 chicken thighs, excess skin trimmed
- 2 cups rice, washed
- 300 ml chicken stock
- 1 teaspoon chicken bouillon powder, or to taste
- 2 tablespoons sesame oil, divided
- 1/2 teaspoon salt, or to taste, divided
- 2 tablespoons sweet soy sauce, or to taste (sugar and soy sauce)
For the Spring Onion Ginger Oil
- 3 spring onions, whites and greens separated, finely chopped
- 1 knob ginger, about 2 thumb size, finely chopped
- 3 tablespoons vegetable oil, or sunflower oil
For Serving
- 1 tablespoon chicken chili sauce, as needed
Instructions
- 1
Separate the whites and greens of the spring onions, then finely chop both. Finely chop the ginger.
⏱️ 5 min - 2
For the spring onion ginger oil: In a small heatproof bowl, combine all the spring onion greens, half of the spring onion whites, and half of the chopped ginger. Set aside.
⏱️ 2 min - 3
For the base of your rice: In a separate small bowl, combine the remaining spring onion whites and the remaining ginger. Set aside.
⏱️ 1 min - 4
Trim off any excess skin from the chicken thighs using scissors or a knife. In a bowl, marinate the chicken with 1 teaspoon of chicken bouillon powder, 1/4 teaspoon of salt, and 1 tablespoon of sesame oil. Mix well to coat.
⏱️ 5 min - 5
In a large pot or Dutch oven over medium-high heat, add 1 tablespoon of sesame oil and the trimmed chicken skin. Let the fat render out until the skin turns golden and slightly crispy, about 3-5 minutes.
⏱️ 5 min - 6
Add the spring onion whites and ginger (from the bowl prepared for the rice base) to the pot with the rendered fat. Fry until fragrant, about 1-2 minutes.
⏱️ 2 min - 7
Remove the crispy chicken skin from the pot, leaving the rendered fat behind. You can discard the skin or save it for a snack.
⏱️ 1 min - 8
Add the washed rice to the pot and stir well, making sure every grain is coated in the oil. Cook for 1 minute.
⏱️ 1 min - 9
Pour in the 300ml of chicken stock and season lightly with 1/4 teaspoon of salt. Place the marinated chicken thighs on top of the rice.
⏱️ 1 min - 10
Once the liquid is boiling, cover the pot with a lid and turn the heat to low. Cook for 15-20 minutes, or until the rice and chicken are fully cooked. (The creator cooked theirs for 17 minutes).
⏱️ 17 min - 11
While the rice and chicken are cooking, heat 3 tablespoons of vegetable or sunflower oil in a separate small pan until hot and just smoking. Carefully pour the hot oil over the spring onion and ginger mixture (from the first bowl prepared for the oil). Add a pinch of salt and mix well. This is your spring onion ginger oil.
⏱️ 3 min - 12
Once the rice and chicken are cooked, remove the chicken from the pot and slice it however you like.
⏱️ 2 min - 13
To serve, drizzle the cooked rice and sliced chicken with additional sesame oil, sweet soy sauce, and half of the prepared spring onion ginger oil. Serve immediately with chicken chili sauce on the side, if desired.
⏱️ 2 min