If you’ve ever dreamed of mastering a dish that feels both comforting and gourmet with minimal fuss, then this One Pot Hainanese Chicken and Rice Recipe is about to become your go-to favorite. It embodies simplicity and deep, authentic flavor packed into a single pot, delivering tender chicken with fragrant, perfectly cooked jasmine rice every time. I love how it combines subtle aromatics, a luscious green onion oil drizzle, and fresh cucumber slices to brighten every bite. Whether it’s a cozy weeknight dinner or a special meal to impress friends, this recipe never fails to impress and satisfy.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward that unforgettable taste and texture that makes this dish shine. Each element is simple but plays a crucial role: the chicken creates a rich, juicy centerpiece; the jasmine rice brings fragrant softness; and the aromatics infuse the whole pot with warmth and depth.
- Kosher salt: Essential for seasoning the chicken and enhancing its natural flavors.
- Boneless, skin-on chicken thighs: These provide juicy meat and crispy skin when cooked properly.
- Rendered chicken fat or neutral oil: Adds richness and helps sauté the aromatics evenly.
- Minced ginger: Imparts a warm, fresh bite that balances the dish beautifully.
- Minced garlic: Brings savory depth and mild pungency.
- Finely diced shallot: Offers subtle sweetness and complexity.
- White jasmine rice: The star grain that absorbs all the fragrant flavors.
- Low sodium chicken stock: Keeps the dish flavorful without overpowering the delicate balance.
- Whole green onions: Infuse the rice and chicken with gentle onion aroma.
- Thinly sliced green onions: Used for the vibrant and aromatic green onion oil topping.
- Neutral oil: Ideal for frying and making the green onion oil without strong competing flavors.
- Salt to taste: To season the green onion oil and final dish perfectly.
- Chili sauce: Adds a spicy kick when serving.
- Sliced cucumbers: Provide a crisp, refreshing contrast to the savory chicken and rice.
How to Make One Pot Hainanese Chicken and Rice Recipe
Step 1: Prepare the Chicken
Start by rubbing kosher salt evenly all over the chicken skin. This isn’t just seasoning—it tenderizes the meat and helps the skin tighten up as it cooks, leading to that perfect texture and flavor depth you’re aiming for. Set the chicken aside and let it rest while you get the rest of the ingredients ready.
Step 2: Sauté Aromatics and Rice
Heat rendered chicken fat or your neutral oil in a large pot over medium heat. Toss in minced ginger, garlic, and finely diced shallot, then stir frequently until the kitchen fills with their fragrant aroma—around 2 to 3 minutes. Next, stir in the jasmine rice, gently frying until the grains look glossy and coated in oil. This step seals in the nutty flavor of the rice and builds a rich foundation for the dish.
Step 3: Add Stock and Chicken
Pour in the low sodium chicken stock carefully, then place the chicken thighs skin side up on top of the rice. Lay the whole green onions over the chicken to infuse their mild onion scent as everything cooks together.
Step 4: Cook Rice and Chicken
Bring the mixture to a boil over medium-high heat. Once it reaches a simmer, cover the pot with a tight lid and reduce the heat to low. Now patience is key—let it cook undisturbed for 17 minutes. This allows the rice to soak up all the savory broth while the chicken cooks to juicy perfection. Resist any temptation to lift the lid during this step to keep the steam locked in.
Step 5: Rest and Finish Cooking
With the heat turned off and the lid still on, let the pot rest for 10 minutes. This final steaming phase ensures the chicken is tender and the rice achieves that melt-in-your-mouth consistency only possible through gentle, residual heat. It’s a simple step with huge impact on the end texture.
Step 6: Make the Green Onion Oil for One Pot Hainanese Chicken and Rice Recipe
While your chicken and rice are resting, prepare the green onion oil that takes this dish to another level. Place the thinly sliced green onions in a heatproof bowl. Heat neutral oil in a small pot until about 275°F (135°C). Off the heat, carefully pour the hot oil over the green onions—the sizzle and bubbling releases their fragrance and softens their sharpness. Stir in salt to taste and set the oil aside to cool slightly.
Step 7: Serve Up the Delight
Discard the whole green onions from the pot and gently remove the chicken thighs. Slice the chicken and fluff up the rice with a fork. Plate your fragrant rice and tender chicken, then drizzle generously with the luscious green onion oil. Serve immediately with crisp cucumber slices and a side of chili sauce if you love a bit of heat. Every bite brings that perfect harmony of flavors and textures you’ve been dreaming of.
How to Serve One Pot Hainanese Chicken and Rice Recipe
Garnishes
Simple garnishes really complete this dish. Thinly sliced cucumbers give a refreshing crunch that balances the rich chicken and fluffy rice. The bright green onion oil isn’t just tasty; it adds visual appeal and a sensational aroma that draws everyone in eagerly around the table.
Side Dishes
This recipe stands strong on its own, but if you want to round out the meal, key sides include lightly sautéed greens like bok choy or Chinese broccoli. A small bowl of clear chicken broth or a tangy pickled vegetable salad also complements the rich textures without overwhelming the palate.
Creative Ways to Present
For a special touch, serve portions wrapped in banana leaves for a subtle earthy aroma, or present the dish family-style in the pot itself to keep it warm and inviting. Drizzle extra green onion oil tableside for an interactive and aromatic experience everyone will love.
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken and rice in airtight containers and refrigerate promptly. They’ll keep wonderfully for up to 3 days, making this a perfect recipe for easy lunches or next-day dinners.
Freezing
If you want to preserve the dish longer, freeze individual portions in freezer-safe containers. While the rice texture may soften slightly after freezing, the flavors will stay vibrant for up to a month.
Reheating
Reheat gently in the microwave or stovetop with a splash of water or chicken stock to restore moisture. Adding a quick drizzle of warmed green onion oil before serving revives its fresh, bright flavors wonderfully.
FAQs
Can I use chicken breasts instead of thighs?
While chicken breasts are leaner, thighs offer more flavor and juiciness, making them ideal for this recipe. If you prefer breasts, keep an eye on cooking time to avoid drying out.
Is jasmine rice essential for this recipe?
Jasmine rice is recommended because of its fragrant aroma and slightly sticky texture that absorbs the flavors beautifully, but you can substitute with other long-grain rice if needed.
Can I make this dish spicier?
Absolutely! Simply add more chili sauce on the side or infuse the chicken stock with fresh chili for a subtle heat in the base.
What if I don’t have rendered chicken fat?
Neutral oil works perfectly well, though rendered chicken fat adds a delicious depth. You can render your own fat by cooking chicken skin until crispy or use store-bought chicken fat if available.
Is it okay to skip the green onion oil?
The green onion oil is a simple yet vital finishing touch that elevates this dish’s flavor and aroma. While you can skip it, expect the dish to be less vibrant. It’s worth the little extra effort!
Final Thoughts
This One Pot Hainanese Chicken and Rice Recipe is truly a gem that balances simplicity and sophistication all in one pot. From the juicy chicken and fragrant rice to the aromatic green onion oil and fresh cucumber crunch, every element feels intentional and comforting. I can’t encourage you enough to give it a try—you’ll soon see why it becomes a beloved staple in your cooking rotation!
Print
One Pot Hainanese Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Singaporean
Description
This One Pot Hainanese Chicken and Rice recipe is a flavorful and comforting dish featuring tender, juicy chicken thighs cooked with fragrant jasmine rice and aromatic ginger, garlic, and shallots. The rice is cooked in rich chicken stock, while a vibrant green onion oil adds a punch of flavor. Served with crisp sliced cucumbers and a spicy chili sauce, this dish is both satisfying and easy to prepare in just 45 minutes.
Ingredients
Chicken and Rice
- 1/2 tsp kosher salt
- 4 boneless, skin-on chicken thighs
- 1 tbsp rendered chicken fat or neutral oil
- 1 tbsp minced ginger
- 1 clove garlic, minced
- 1/2 small shallot, finely diced
- 1 cup white jasmine rice
- 1 cup low sodium chicken stock
- 2 whole green onions
Green Onion Oil
- 1/2 cup thinly sliced green onions
- 1/4 cup neutral oil
- Salt to taste
To Serve
- Chili sauce
- Sliced cucumbers
Instructions
- Prepare Chicken: Rub the chicken thighs evenly with kosher salt to enhance their flavor and tighten the skin. Set aside while preparing other ingredients.
- Sauté Aromatics and Rice: Heat the rendered chicken fat or neutral oil in a lidded pan or pot over medium heat. Add minced ginger, garlic, and finely diced shallot, cooking and stirring frequently until fragrant, about 2-3 minutes. Add the jasmine rice and gently fry until the grains look glossy and well coated with oil.
- Add Stock and Chicken: Pour low sodium chicken stock into the pot. Arrange the salted chicken thighs skin side up on top of the rice, then place the whole green onions over the chicken.
- Cook Rice and Chicken: Bring the mixture to a boil over medium-high heat. Once simmering, cover the pot with the lid and reduce heat to low. Let cook undisturbed for 17 minutes, allowing the rice to absorb the liquid and the chicken to cook through.
- Rest: Turn off the heat but keep the pot covered. Let the chicken and rice rest for 10 minutes to finish gentle cooking and to allow flavors to develop.
- Make Green Onion Oil: Place the thinly sliced green onions in a deep, heatproof bowl. Heat the neutral oil in a small pot over medium heat until it reaches approximately 275°F (135°C). Remove from heat and carefully pour the hot oil over the green onions. The mixture will sizzle and bubble. Stir in salt to taste and set aside.
- Serve: After resting, discard the whole green onions from the pot. Remove and slice the chicken thighs. Fluff the rice with a fork. Serve the sliced chicken and rice drizzled with the green onion oil alongside sliced cucumbers and chili sauce for additional flavor. Enjoy immediately.
Notes
- For best results, use jasmine rice to get the ideal aroma and texture.
- Rendered chicken fat enhances flavor but can be substituted with neutral oil for a milder taste.
- Be careful when pouring hot oil over green onions to avoid splattering.
- Allowing the dish to rest after cooking helps finish the chicken perfectly and lets the rice settle.
- If desired, garnish with fresh cilantro or extra sliced green onions.
