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
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 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.
