One Pot Hainanese Chicken and Rice Recipe

I’ve got to tell you, this One Pot Hainanese Chicken and Rice Recipe is one of those dishes that feels like a warm hug on a plate. I absolutely love how everything cooks together in one pot — you get that beautifully fragrant, silky rice infused with ginger and garlic, alongside tender, juicy chicken that’s perfectly cooked every time. Whether it’s a busy weeknight or a special weekend treat, this recipe is both simple and truly satisfying.

When I first tried making this, I used to worry about the chicken drying out or the rice turning mushy, but after a few tweaks, I discovered this foolproof method that delivers consistent, delicious results. What makes this One Pot Hainanese Chicken and Rice Recipe really stand out is the green onion oil drizzle – it adds such a fresh pop of flavor that keeps your taste buds coming back for more.

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Ingredients You’ll Need

These ingredients all work harmoniously to deliver classic Hainanese chicken rice flavors. Picking fresh ginger and using good-quality jasmine rice will make a huge difference.

• Kosher salt: Perfect for seasoning the chicken skin to enhance flavor and crisp it slightly.
• Chicken thighs (boneless, skin-on): I recommend thighs because they stay juicy and flavorful without drying out.
• Rendered chicken fat or neutral oil: Chicken fat lends extra depth, but neutral oil works great too.
• Minced ginger: Fresh ginger is essential for that fragrant, warming flavor signature to Hainanese chicken rice.
• Minced garlic: Use fresh garlic for the most vibrant aroma and flavor.
• Finely diced shallot: Adds a mild sweetness that balances the aromatics beautifully.
• White jasmine rice: Soft and fragrant, jasmine rice absorbs all those wonderful flavors while keeping a nice texture.
• Chicken stock (low sodium): Using low sodium gives you better control over the salt levels while enriching the rice.
• Whole green onions: These infuse the cooking liquid and come out after cooking—freshness without overpowering.
• Thinly sliced green onions (for oil): Create the flavorful green onion oil that’s a must-have topping.
• Neutral oil (for oil): Just a mild oil to gently infuse the green onion oil without extra flavor.
• Salt (to taste): To finish off your green onion oil perfectly.
• Chili sauce (to serve): Adds the right kick; I love sambal or any fresh chili sauce you like.
• Sliced cucumbers (to serve): Crisp, refreshing cucumbers balance the richness and are classic accompaniments.

Variations

There are so many ways I like to tweak this One Pot Hainanese Chicken and Rice Recipe depending on what I have on hand or dietary needs. Feel free to make it your own!

• Use chicken breasts instead of thighs: I’ve tried this for a leaner option, but be careful not to overcook since breasts dry out faster.
• Vegetarian variation: Swap chicken for firm tofu and use vegetable broth to infuse the rice with flavor.
• Spicy green onion oil: Add a pinch of chili flakes to the oil for a gentle heat kick that I find irresistible.
• Herb additions: I sometimes toss in a few slices of lemongrass or kaffir lime leaves while cooking to add a bright citrusy note.

How to Make One Pot Hainanese Chicken and Rice Recipe

Step 1: Season the Chicken and Prepare Aromatics

Start by rubbing kosher salt all over the chicken skin—this step really helps the skin crisp up and enhances flavor. Set the chicken aside while you prep the aromatics: mince the ginger and garlic, and finely dice the shallot. You’ll want everything ready so the cooking comes together smoothly.

Step 2: Sauté Aromatics and Toast the Rice

Heat your pan or pot with the chicken fat or neutral oil over medium heat. Toss in the ginger, garlic, and shallot, stirring until you release their amazing fragrance — this only takes a minute or two. Then stir in the jasmine rice and gently fry it until the grains turn glossy. This toasting step adds a lovely nuttiness to the rice and preps it to absorb the stock.

Step 3: Add Stock, Chicken, and Green Onions, Then Simmer

Pour in the low sodium chicken stock, which will cook the rice perfectly while keeping flavors balanced. Nestle the chicken thighs skin side up right on top of the rice, then lay the whole green onions over everything. Bring it to a boil over medium-high heat, then cover and reduce to low. Let it cook gently for 17 minutes—this precise timing ensures juicy chicken and fluffy rice.

Step 4: Make the Green Onion Oil While You Wait

Put the thinly sliced green onions in a deep, heatproof bowl. Heat 1/4 cup of neutral oil in a small pot until it reaches about 275°F — you can use a thermometer if you have one, or heat until it’s shimmering but not smoking. Remove from heat and carefully pour over the green onions; they’ll sizzle and bubble, releasing incredible aroma and flavor into the oil. Stir in salt to taste and set aside.

Step 5: Rest, Remove, Slice, and Serve

Once the cooking time is up, turn off the heat and let the pot rest with the lid on for 10 minutes — this helps the rice finish steaming and keeps the chicken juicy. Then discard the whole green onions, remove the chicken and slice it, and fluff up the rice with a fork. Serve everything with sliced cucumbers, drizzle generously with your homemade green onion oil, and add chili sauce on the side. Instant comfort food!

How to Serve One Pot Hainanese Chicken and Rice Recipe

Garnishes

I like to keep it simple but impactful here — fresh green onion oil drizzled over the sliced chicken and rice adds that vibrant onion flavor and comforting oily richness that ties everything together. Thinly sliced cucumbers add a refreshing crunch breaking up the richness perfectly. Sometimes I’ll add a small dollop of chili sauce for a spicy kick that warms the palate.

Side Dishes

My favorite sides to pair with this One Pot Hainanese Chicken and Rice Recipe are simple Asian-style pickled vegetables, like quick-pickled carrots and daikon, or a light vegetable stir-fry with bok choy. A bowl of clear chicken broth with some sliced mushrooms is also comforting and rounds out the meal wonderfully.

Creative Ways to Present

For special occasions, I like to plate the chicken slices fanned out neatly over the rice, then drizzle the green onion oil artistically in thin lines and place cucumber slices around the plate like petals. Garnishing with a sprig of cilantro or a few chili slices adds color. It makes the dish look as good as it tastes and impresses guests with very little extra effort.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, separating the chicken and rice if I can. This helps maintain the best texture for both. The green onion oil should be kept in its own small jar. Leftovers stay good for 2-3 days, and I highly recommend reheating gently to avoid drying out.

Freezing

Freezing isn’t my go-to for this dish, mainly because the rice texture can change, but if you need to freeze, separate the chicken and rice portions in freezer-safe bags and store the green onion oil separately. It will last up to a month, just thaw overnight in the fridge before reheating.

Reheating

I reheat leftovers covered in a skillet over low heat with a splash of water or extra chicken stock to bring moisture back to the rice. The chicken slices warm quickly if covered to avoid drying. I drizzle the green onion oil on fresh after reheating to preserve its fresh flavor and aroma.

FAQs

Final Thoughts

This One Pot Hainanese Chicken and Rice Recipe has become such a comfort meal in my household—simple enough for weeknights but delicious enough to serve guests. I love how it brings authentic flavors to my kitchen with minimal fuss and maximum reward. If you’re looking for a recipe that’s both practical and impressive, I can’t recommend this one enough. I promise once you make it, you’ll reach for it again and again.

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