Description
A flavorful and comforting One Pot Hainanese Chicken and Rice recipe featuring tender chicken thighs cooked with aromatic jasmine rice infused with ginger, garlic, and shallots. Served with homemade green onion oil, chili sauce, and crisp sliced cucumbers for an authentic taste experience.
Ingredients
Units
Scale
Chicken 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 thoroughly with kosher salt and set aside to let the salt penetrate and season the meat.
- Sauté Aromatics and Rice: In a pan or pot with a lid, heat the chicken fat or neutral oil over medium heat. Add minced ginger, garlic, and diced shallot, cooking while stirring until fragrant and soft. Stir in the jasmine rice and gently fry until the rice grains appear glossy.
- Add Chicken Stock and Cook Chicken: Pour in the low sodium chicken stock. Place the salted boneless skin-on chicken thighs over the rice, skin side up, then top with whole green onions. Bring the mixture to a boil over medium-high heat, then once simmering, cover with the lid and reduce heat to low. Let cook for 17 minutes.
- Rest the Chicken and Rice: Turn off the heat and allow the dish to rest, covered, for 10 minutes to finish cooking gently and let flavors meld.
- Make Green Onion Oil: While the rice cooks, place thinly sliced green onions in a deep heatproof bowl. Heat 1/4 cup neutral oil in a small pot over medium heat until it reaches about 275°F (135°C). Remove from heat and carefully pour the hot oil over the green onions—it will sizzle and bubble. Stir in salt to taste and set aside.
- Finish and Serve: After resting, remove and discard whole green onions from the pot. Take out the chicken and slice it into serving pieces. Fluff the rice with a fork to separate grains. Serve the chicken and rice immediately, drizzling with the prepared green onion oil and accompanied by sliced cucumbers and chili sauce for added flavor.
Notes
- Estimated nutrition facts do not include the green onion oil.
- Using boneless, skin-on chicken thighs ensures juicy chicken and crispy skin.
- Feel free to adjust the chili sauce quantity to your heat preference.
- Resting the rice and chicken after cooking helps fully absorb flavors and improves texture.
- Low sodium chicken stock is recommended to control overall saltiness.
