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One Pot Hainanese Chicken and Rice Recipe

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  • Author: admin
  • 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

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 (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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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Find it online: https://tastytablemagic.com/one-pot-hainanese-chicken-and-rice-recipe/