If you have ever dreamed of recreating a restaurant-worthy meal in the comfort of your own kitchen without fuss or frustration, then this One Pot Hainanese Chicken and Rice Recipe is your new best friend. It’s the perfect marriage of tender, juicy chicken and fragrant, fluffy rice, all cooked together to create comforting, soul-satisfying flavors in a single pot. This dish is a beautiful showcase of simplicity that highlights the magic of quality ingredients and thoughtful technique, bringing a beloved classic into your home with ease.
Ingredients You’ll Need
Getting the ingredients right is key to this dish’s authentic flavor and satisfying texture. Each item has a purpose—from the aromatic ginger to the silky chicken stock, every element plays a role in building depth and richness in this vibrant, one-pot wonder.
- Kosher salt: Helps enhance flavor and tighten the chicken skin.
- Boneless, skin-on chicken thighs: Juiciness and flavor come from this choice of cut.
- Rendered chicken fat or neutral oil: Used for sautéing aromatics and adding richness.
- Minced ginger: Adds a warm, zesty aroma essential to the dish.
- Minced garlic: Brings depth and savory notes.
- Finely diced shallot: Provides subtle sweetness and complexity.
- White jasmine rice: The fluffy, fragrant base that soaks up all the delicious flavors.
- Low sodium chicken stock: Ensures the rice is cooked with savory goodness without overpowering saltiness.
- Whole green onions: Infuse a gentle onion flavor while cooking.
- Thinly sliced green onions: For making the aromatic green onion oil topping.
- Neutral oil: Used to gently crisp and flavor the green onion oil.
- Salt: For seasoning to taste.
- Chili sauce: Adds a spicy kick that complements the dish perfectly.
- Sliced cucumbers: Provide a refreshing, cool contrast to the rich chicken and rice.
How to Make One Pot Hainanese Chicken and Rice Recipe
Step 1: Prepare Chicken
Start by rubbing the chicken thighs evenly with kosher salt. This is not just seasoning but also a technique to enhance the chicken’s natural flavor and help tighten the skin, setting the stage for juicy, succulent meat when cooked.
Step 2: Sauté Aromatics and Rice
Heat your rendered chicken fat or neutral oil in the pot over medium heat. Add the minced ginger, garlic, and finely diced shallot. Cook these aromatics while stirring frequently, allowing their fragrances to bloom for about 2-3 minutes. Then, stir in the jasmine rice. Fry it gently until each grain looks glossy and is evenly coated, which ensures the rice will have a lovely texture and absorb all the wonderful flavors.
Step 3: Add Stock and Chicken
Pour in the low sodium chicken stock carefully. Place the chicken thighs on top of the rice, skin side up, to let the heat render the skin crisply while the chicken cooks through. Lay the whole green onions on top, allowing their subtle flavor to infuse the dish.
Step 4: Cook Rice and Chicken
Bring the pot to a boil on medium-high heat. Once boiling, cover the pot with a lid and reduce the heat to low. Let everything cook undisturbed for 17 minutes, allowing the rice to absorb the stock fully and the chicken to cook to perfection.
Step 5: Rest
After the cooking time, turn off the heat but keep the pot tightly covered. Let it rest for 10 minutes. This resting period lets the heat gently finish cooking the chicken and allows the rice grains to finish steaming, achieving that ideal fluffy texture.
Step 6: Make Green Onion Oil
While waiting on the rice and chicken, place thinly sliced green onions in a heatproof bowl. Heat neutral oil in a small pot until it’s about 275°F (135°C). Remove from heat and carefully pour the oil over the green onions—the sizzling action releases intense aroma and flavor. Stir in a pinch of salt, then set aside for a delicious finishing touch.
Step 7: Serve
Discard the whole green onions from the pot. Remove and slice the chicken thighs. Fluff the rice with a fork to loosen the grains. Plate the rice and top with sliced chicken, then drizzle generously with your homemade green onion oil. Serve alongside crisp cucumber slices and a vibrant chili sauce for a balance of flavors and textures that will keep you coming back.
How to Serve One Pot Hainanese Chicken and Rice Recipe
Garnishes
Garnishes are the fun final flourish to this dish. Adding sliced cucumbers gives a crunchy, cooling counterpoint that balances the richness of the chicken and rice. Don’t skip the chili sauce—it brings a zingy heat that complements the mellow, savory flavors perfectly. Lastly, the green onion oil coats everything in a fragrant gloss that is simply irresistible.
Side Dishes
While this One Pot Hainanese Chicken and Rice Recipe shines on its own, pairing it with simple sides can elevate your meal. A light vegetable stir-fry or steamed greens like bok choy or gai lan work beautifully to add freshness. For something heartier, a bowl of clear chicken broth with scallions will echo the main flavors and warm the soul.
Creative Ways to Present
Presentation can be playful and inviting! Serve the sliced chicken arranged neatly next to the rice in a shallow bowl, pouring the green onion oil over at the table to enhance the aroma. For a casual gathering, transform it into a rice bowl with toppings like soft-boiled eggs or pickled radishes for color and texture pops. These little touches make the meal feel special and personal.
Make Ahead and Storage
Storing Leftovers
Place leftover chicken and rice in airtight containers once cooled to room temperature. Stored in the refrigerator, they will keep well for up to three days, retaining much of that freshly cooked flavor and tenderness.
Freezing
If you want to save this One Pot Hainanese Chicken and Rice Recipe for longer, freezing is an option. Divide into portions and freeze in tightly sealed containers or freezer bags. It will stay good for up to one month. Just be aware that rice texture may change slightly after thawing.
Reheating
Reheat gently on the stovetop or in the microwave to preserve moisture. Adding a splash of chicken stock or water while reheating helps prevent the rice from drying out. For best results, drizzle some fresh green onion oil after warming for that fresh, aromatic kick.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but chicken thighs are preferred for their juiciness and richer flavor. Breasts can become dry if overcooked, so adjust cooking time accordingly if you make the swap.
Is it possible to make this dish spicy?
Absolutely! Incorporate more chili sauce at serving or add chopped fresh chilies when cooking the aromatics. This recipe is versatile and welcomes heat if you like things fiery.
What can I substitute for jasmine rice?
Long-grain white rice works well as a substitute, but jasmine rice’s natural fragrance really complements the dish. Brown rice is possible but will need longer cooking and different liquid amounts.
Can I prepare One Pot Hainanese Chicken and Rice Recipe in advance?
You can prep ingredients ahead of time, but the cooking and serving are best enjoyed fresh for optimal texture and flavor.
How do I know when the chicken is fully cooked?
After the 17-minute cooking and 10-minute resting, the chicken should be thoroughly cooked through and tender. The internal temperature should reach 165°F (75°C) if you want to use a thermometer.
Final Thoughts
This One Pot Hainanese Chicken and Rice Recipe is truly a gem that brings the heart of Southeast Asian comfort food to your table with ease and elegance. From the first fragrant bite to the last, it’s a dish that invites warmth and joy. Don’t hesitate to try it—your kitchen will thank you, and your taste buds will celebrate.
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: Southeast Asian
Description
A flavorful and comforting one-pot Hainanese Chicken and Rice recipe featuring tender chicken thighs cooked with aromatic ginger, garlic, and shallots, infused jasmine rice, and a fragrant green onion oil. Served with sliced cucumbers and chili sauce, this dish captures the essence of classic Southeast Asian flavors in a simple, straightforward method perfect for an easy yet elegant meal.
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 skin evenly with kosher salt and set aside to allow the salt to enhance flavor and tighten the skin.
- Sauté Aromatics and Rice: In a pan or pot with a lid, heat the chicken fat or neutral oil over medium heat. Add the minced ginger, garlic, and finely diced shallot. Cook, stirring frequently, until fragrant, about 2-3 minutes. Stir in the jasmine rice and gently fry until the rice grains appear glossy and well coated with oil.
- Add Stock and Chicken: Pour in the low sodium chicken stock. Place the chicken thighs skin side up on top of the rice, then add the whole green onions on top.
- Cook Rice and Chicken: Bring the mixture to a boil over medium-high heat. Once simmering, cover with the lid and reduce the heat to low. Cook undisturbed for 17 minutes to allow 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, ensuring everything finishes cooking gently.
- Make Green Onion Oil: While the rice cooks, 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 the pot from the 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 the chicken thighs and slice them. Fluff the rice with a fork. Serve the sliced chicken and rice with the green onion oil drizzled over, alongside sliced cucumbers and chili sauce for added flavor. Enjoy your meal immediately!
Notes
- Use low sodium chicken stock to control the saltiness of the dish.
- Rendered chicken fat adds authentic flavor but neutral oil works well if chicken fat is unavailable.
- Do not lift the lid during cooking to ensure the rice cooks evenly.
- The hot green onion oil adds a punch of fresh flavor and aroma; adjust salt according to taste.
- Serve immediately for best texture, as the chicken skin is crispy and the rice fluffy right after cooking.
