If you’ve ever dreamed of capturing the beloved flavors of Southeast Asia in a single comforting dish, this One Pot Hainanese Chicken and Rice Recipe is exactly what you need. This recipe brings together tender, juicy chicken thighs perfectly cooked atop aromatic jasmine rice infused with ginger, garlic, and shallots. The magic lies in cooking everything in one pot, ensuring the rice absorbs every bit of savory richness from the chicken and broth. With a drizzle of fragrant green onion oil and refreshing sliced cucumbers on the side, this dish promises delightful layers of flavor and texture that will warm your heart and impress any dinner guest. Ready to dive into a fuss-free, delicious meal? Let’s get started!
Ingredients You’ll Need
For this One Pot Hainanese Chicken and Rice Recipe, the ingredients are simple yet every single one plays a crucial role in building up the layers of flavor, texture, and beautiful color that make this dish unforgettable.
- Kosher salt: Helps to season and tighten the chicken skin for perfect texture.
- Boneless, skin-on chicken thighs: Juicy and flavorful, these cook evenly and provide rich taste.
- Rendered chicken fat or neutral oil: Used for sautéing aromatics and gives the rice a luscious finish.
- Minced ginger: Adds a warm, slightly spicy aroma essential for authentic flavor.
- Minced garlic: Brings depth and a savory punch to the base of the dish.
- Finely diced shallot: Adds a hint of sweetness and complexity.
- White jasmine rice: The perfect fragrant grain that soaks up all the savory juices.
- Low sodium chicken stock: Infuses the rice with gentle, flavorful moisture without overpowering.
- Whole green onions: Used to impart subtle onion notes during cooking.
- Thinly sliced green onions: For making the vibrant, aromatic green onion oil.
- Neutral oil: For frying and creating the hot oil drizzle without masking flavors.
- Salt to taste: To adjust seasoning as needed.
- Chili sauce: Provides that classic spicy kick on the side.
- Sliced cucumbers: A crisp, refreshing contrast to the rich chicken and rice.
How to Make One Pot Hainanese Chicken and Rice Recipe
Step 1: Prepare Chicken
Start by rubbing kosher salt all over the chicken thighs’ skin. This simple step is key to enhancing the flavor and helping the chicken skin firm up during cooking, giving you that desirable tender yet structured bite. Set the salted chicken aside while you prepare the rest—this little time investment really elevates the final dish.
Step 2: Sauté Aromatics and Rice
Heat the rendered chicken fat or neutral oil in your pot over medium heat. Add minced ginger, garlic, and finely diced shallot, stirring frequently until they release their intoxicating fragrance—about 2 to 3 minutes. Next, gently fold in the jasmine rice, frying the grains until they look glossy and are fully coated with the aromatics and fat. This step brings out the rice’s natural nuttiness and ensures a wonderfully textured base.
Step 3: Add Stock and Chicken
Pour in the low sodium chicken stock, giving the rice a flavorful bath to absorb during cooking. Nestle the chicken thighs, skin side up, directly on top of the rice, then add the whole green onions for an extra layer of fresh aroma. This layering helps the chicken cook gently while infusing the rice with its savory juices.
Step 4: Cook Rice and Chicken
Bring the pot to a boil over medium-high heat, then cover and reduce to low heat, allowing it to simmer quietly for about 17 minutes. This undisturbed cooking phase lets the rice soak up all the liquid while the chicken cooks through, resulting in a perfectly tender and juicy chicken with fluffy, flavorful rice by its side.
Step 5: Rest
After simmering, turn off the heat but keep the pot covered for another 10 minutes. This resting period allows steam to finish the cooking gently and locks in moisture. The patience here ensures every bite is moist and tender without being overcooked.
Step 6: Make Green Onion Oil
While the rice and chicken rest, prepare the simple yet transformative green onion oil. Place thinly sliced green onions in a heatproof bowl. Heat neutral oil until it reaches about 275°F (135°C)—a gentle sizzle is what you want here. Pour the hot oil carefully over the green onions, creating a fragrant sizzle that releases the onion’s essential oils. Stir in salt to taste and set this aromatic drizzle aside for serving.
Step 7: Serve
Remove the whole green onions from the pot and take out the chicken thighs. Slice them into bite-sized pieces and fluff the rice gently with a fork. Plate the rice and chicken together, then generously drizzle the green onion oil on top for a burst of flavor and beautiful color. Don’t forget to add sliced cucumbers and chili sauce on the side for cool crunch and spicy heat. Dig in immediately and savor every mouthful!
How to Serve One Pot Hainanese Chicken and Rice Recipe
Garnishes
The green onion oil isn’t just a garnish—it’s a flavor powerhouse, imparting a fresh, bright zing that enhances every bite of chicken and rice. Pair it with crisp, cooling sliced cucumbers that provide a refreshing balance to the warmth and richness of the dish. A small bowl of spicy chili sauce adds that perfect punch for those who love a little heat. Together, these garnishes make your meal feel balanced and complete.
Side Dishes
While this meal shines brilliantly on its own, you can round it out with light vegetable sides like steamed bok choy or sautéed gai lan for a touch of green and a fresh, mildly bitter counterpoint. A simple miso soup or clear broth can also complement this meal beautifully without overwhelming the subtle flavors. These accompaniments elevate your dining experience, turning dinner into a complete celebration of texture and taste.
Creative Ways to Present
For a dinner party or family meal, serve this One Pot Hainanese Chicken and Rice Recipe buffet style, allowing guests to assemble their plates with chicken, rice, cucumber slices, and chili sauce individually. You can also present the chicken sliced atop the rice in elegant bowls, garnished with a sprinkle of toasted sesame seeds and fresh cilantro to add a pop of color and aroma. A drizzle of the green onion oil right before serving adds that wow factor both visually and flavor-wise.
Make Ahead and Storage
Storing Leftovers
Leftover chicken and rice can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to keep the green onion oil separate to preserve its freshness and vibrant flavor. When ready to enjoy again, reheat gently to avoid drying out the chicken or hardening the rice.
Freezing
This dish is best enjoyed fresh, but if you need to freeze it, store the rice and chicken separately in freezer-safe containers or bags for up to 2 months. Freeze the green onion oil in a small container as well, though it’s ideal to prepare fresh when thawing the main dish to retain the best flavor.
Reheating
Reheat leftovers slowly over low heat on the stove or in the microwave with a splash of chicken broth or water to keep the rice moist. Avoid overheating to prevent toughening the chicken. Drizzle the stored green onion oil freshly warmed over the dish just before serving for a revitalized taste experience.
FAQs
Can I use chicken breasts instead of thighs?
While chicken breasts can work, thighs are preferred because they stay juicier and more flavorful after cooking, which complements the dish’s moist rice and rich aroma perfectly.
What if I don’t have jasmine rice?
You can substitute with other long-grain rice varieties, but jasmine rice is recommended for its fragrant, slightly sticky texture that really brings this recipe to life.
Is it necessary to make the green onion oil?
The green onion oil adds a wonderful depth and brightness, but if you’re short on time, a drizzle of good quality sesame oil or a sprinkle of fresh green onions can work as a quick alternative.
Can I make this recipe vegetarian?
This is a classic chicken and rice dish, so it’s tough to replicate the same flavor without chicken. However, you could try vegetable broth and tofu for a vegetarian twist, though it won’t be the traditional One Pot Hainanese Chicken and Rice Recipe experience.
How spicy is the dish?
The base dish is mild and comforting, making it family-friendly. You control the spice by adding chili sauce at the table according to your heat preference.
Final Thoughts
I wholeheartedly encourage you to try this One Pot Hainanese Chicken and Rice Recipe in your own kitchen—it’s genuinely a game changer for those days when you want a comforting, flavorful meal without fuss. The combination of tender chicken, aromatic rice, and that unforgettable green onion oil will make you wonder why you haven’t made it sooner. Once you taste it, this recipe will quickly become a beloved staple you’ll want to share time and time again.
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: Asian
Description
This One Pot Hainanese Chicken and Rice recipe offers a comforting and flavorful meal combining tender, juicy chicken thighs cooked with fragrant jasmine rice infused with ginger, garlic, and shallots. The dish is elevated with homemade green onion oil and served alongside refreshing sliced cucumbers and spicy chili sauce, all prepared in a single pot for ease and maximum taste.
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 (scallions)
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 on the skin side and set them aside. This step enhances the flavor and helps the skin tighten during cooking.
- Sauté Aromatics and Rice: In a pot or pan with a lid, heat the rendered chicken fat or neutral oil over medium heat. Add the minced ginger, garlic, and finely diced shallot. Cook while stirring frequently for 2 to 3 minutes until fragrant. Stir in the jasmine rice and gently fry it, coating each grain in the aromatic oil until the rice appears glossy.
- Add Stock and Chicken: Pour the low sodium chicken stock into the pot. Place the salted chicken thighs skin side up on top of the rice. Add the two whole green onions on top of the chicken and rice.
- Cook Rice and Chicken: Bring the mixture to a boil over medium-high heat. Once it starts simmering, cover the pot with the lid and reduce the heat to low. Let it cook undisturbed for 17 minutes, allowing the rice to absorb the stock and the chicken to cook through.
- Rest: Turn off the heat but keep the pot covered. Allow the chicken and rice to rest for 10 minutes to finish cooking gently and help flavors meld.
- Make Green Onion Oil: While the rice and chicken cook, 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 bubble and sizzle. Stir in salt to taste and set aside for the flavors to infuse.
- Serve: After resting, discard the whole green onions from the cooked pot. Remove the chicken thighs and slice them. Fluff the rice gently with a fork. Plate the sliced chicken on a bed of rice, drizzle generously with green onion oil, and serve with sliced cucumbers and chili sauce on the side. Enjoy immediately for the best taste and texture.
Notes
- You can substitute chicken thighs with bone-in for extra flavor but adjust cooking time accordingly.
- If you don’t have rendered chicken fat, neutral oils like vegetable or canola oil can be used.
- Resting the chicken and rice covered is essential to allow even cooking and juiciness.
- The green onion oil can be prepared ahead and stored in the refrigerator for up to 3 days.
- Use low sodium chicken stock to better control salt levels in the dish.
