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
Scale
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.
