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    Home » Recipes

    Dec 19, 2022 by Cook With Dana

    One Pot Chicken Rice – Hainanese Chicken Rice

    Jump to Recipe Print Recipe

    This one pot chicken rice recipe is inspired by Hainanese chicken rice. To make things simple, juicy chicken thighs are cooked along with a ginger and garlic infused rice all in one pot! Ginger scallion sauce & sweet chili sauce is served with the chicken for super delicious flavor (savory, sweet, slight tang and spice, and overall goodness). When serving the dish, cut up some cucumbers for a a nice crisp and fresh flavor (add some cilantro and peanuts for the ultimate experience). Hainan Chicken rice is my go-to comfort meal when I’m sick or I’m missing home; I hope this dish gives you as much warmth as it gives me.

    Hainanese chicken rice in Singapore. Credit: Recipe Guru

    What is Hainanese (Hainan) Chicken Rice?

    Traditional Hainan chicken rice originates from Singapore and Malaysia, but other countries like China and Thailand (khao man gai) have something very similar! All of these countries makes this dish very similarly. To start, a whole chicken is poached in boiling water and then transferred to an ice bath for tender meat with gelatinous chicken skin. Next, jasmine rice is cooked in the chicken broth that was used to poach the chicken. The chicken rice is served with various sauces: ginger scallion, chili sauce, or soy sauce.

    You can see that the original dish is quite laborious (still worth it!), so that is why I created this recipe. My one pot chicken rice has the restaurant quality taste made easy and in a smaller portion.

    Serve with Chicken Broth

    You can make chicken broth with the leftover thigh bones. Boil bones with water, ginger, and green onions for 20-30 minutes.

    Tips to make this dish taste just like the restaurant:

    Don’t skip these steps if you want restaurant quality Hainanese chicken rice:

    • Trim off fat and excess chicken skin and fry them in the pot. Gently fry the fat and skin until the oil renders out and the skin has become crispy. The rice will be sautéed with chicken fat for a delicious aroma (trust me, the rice will not be oily!).
    • Use quality chicken broth like kettle cooked or chicken bone broth. Since the rice is cooked in the broth, each rice grain will absorb the delicious chicken broth!
    • Use jasmine rice (not short grain rice) for this dish. Don’t forget to wash the rice in a strainer a few times until the water runs clear. If you don’t wash off the excess starch in the rice, the rice clumps together and tastes a little grainy when cooked. After washing the jasmine rice, the grains separate and cooked with the chicken will make the rice smooth and soft!
    • (optional) – Wash the chicken with some salt by rubbing on the skin and on the meat. This cleans the chicken and makes the skin really soft. Make sure to wash off the salt to ensure that the chicken is not too salty.

    Hainanese Chicken Sauces

    I made two different types of sauces for my Hainan chicken: sweet chili & ginger scallion sauce. If you’re in a time crunch, make one of the sauces. If you make both sauces, you won’t regret it because both of the sauces combined brings phenomenal flavor! You can chop up the sauces by hand or throw them all in a food processor to make things fast ◡̈

    combine the sweet chili and ginger scallion sauce for the ultimate bite!

    INGREDIENTS YOU NEED FOR YOUR ONE POT HAINANESE CHICKEN RICE:

    marinate chicken:

    • rinse 2 pounds skin-on chicken thighs with running water – very important to use skin on chicken thighs for the chicken fat flavor. It’s hard to find boneless chicken thighs, so I can buy the bone-in version and cut out the bone.
    • marinate with 1 teaspoon salt

    chicken broth (OPTIONAL):

    After trimming the chicken thigh bones, you can place them in 4 cups of boiling water, 3 slices ginger, and 1 green onion. Boil for 20 minutes on medium heat and skim the foam and fat from the top. Season with salt to your preference and you can sip delicious chicken broth while you enjoy your Hainanese chicken rice.

    • 3 cups water
    • 4 chicken thighs boneless (2 pound)
    • 2 slices ginger (peeled)
    • 1 green onion
    • ½ teaspoon salt (optional) – add more if you like!

    one pot chicken rice

    • chicken fat from the skin or 3 tablespoons neutral oil (sunflower, canola, or avocado) – the chicken fat should render out to be around 2-3 tablespoons. You don’t need to be too precise here.
    • 1 shallot, minced
    • 4 garlic cloves, minced
    • 1 inch ginger (peeled), minced
    • 2 cups jasmine rice
    • ½ teaspoon salt
    • 2 cups chicken broth – I recommend to use low sodium so you can control how much salt goes in your hainanese chicken rice.
    • 4 chicken thighs boneless – use boneless chicken thighs for quicker cooking time. If you cook the chicken with bone, you will need to increase the cooking time. Things can get tricky because the rice can burn or overcook. Also, it is more delicious and easy to eat this dish without bones.
    • 2 green onions (place on top)

    classic ginger scallion sauce

    • 2 inch ginger, grated
    • 3 green onions
    • ½ cup oil
    • ½ teaspoon salt
    • pinch sugar
    • pinch msg or chicken bouillon (optional)

    sweet and sour sauce (inspired by khao man gai sauce)

    • 1 thai chili, finely chopped (add more if you like spicy!)
    • 1 shallot, finely chopped
    • 1 inch ginger, grated – grated ginger makes the flavor less strong
    • 1 lime, squeezed
    • 1 tablespoon sugar
    • 1 tablespoon rice vinegar
    • 1 garlic, finely minced
    • 1 tablespoon soy sauce
    • 1 tablespoon water
    • ½ tablespoon sriracha or Chili Garlic Sauce

    garnish

    • cucumbers – fresh and crispy cucumbers mix so well with the savory chicken and rice.
    • fried chicken skin (optional, but highly recommended) – the leftover chicken skin you used to render out the oil is so crispy and tastes so fragrant. Mix with your rice for a super nice crunch!
    • cilantro (optional)
    • peanuts (optional) – for those that love extra crunch

    STEPS TO MAKE THE ONE POT HAINANESE CHICKEN RICE:

    • Step 1. Wash your chicken with running water and rub salt on the skin and meat. Wash salt off the chicken. Don’t forget to clean your sink and surfaces after. If you have bone-in chicken thighs, trim off the bone with scissors (trying to cut off little meat as possible). Trim the fat and excess skin off the chicken and save for later. Tip: Don’t trim off all the chicken skin, just the skin that is hanging off or skin not covering the meat.
    • Step 2. Peel skin off ginger. Mince 1 shallot, 4 garlic cloves and ginger and set aside. Wash 2 cups of rice in a strainer until water runs clear and set aside.
    • Step 3. Add excess fat and chicken skin on a cold pot; turn to medium low and fry chicken skin for 10 minutes to make chicken skin crispy and to render oil. Be careful, the skin splatters! After frying them golden, take out skin and save to eat later.
    After frying chicken skin, you will see the fat render out like this!
    • Step 4. Turn heat to medium. Add minced shallots, garlic, ginger and saute for 1 minute. Add washed rice and saute for 1 minute. Add 2 cups of chicken broth and ½ teaspoon salt. Mix everything together.
    after sauteing shallots, garlic, and ginger, add the washed rice. Saute for one more minute!
    • Step 5. Add chicken thighs and add green onions on top of the rice. Cook on high heat for 5 minutes covered. Then turn heat to low and cook for 10-12 more minutes (still covered). Then, turn off heat and let it rest for 15-20 minutes. Do not open the lid at all during the rice cooking process!
    add chicken and green onions on top and cover pot.
    • Step 6. While the chicken is cooking you can make one or both of the sauces by chopping by hand or food processor:
      • ginger scallion (traditional) – Peel and grate ginger. Slice green onions. Place green onions and ginger in a heat resistant bowl with ½ teaspoon salt, pinch of sugar and pinch of chicken bouillon. Heat pot to high heat. Add ½ cup of oil to pot and heat for 3-4 minutes. Test if the oil is hot enough by adding one small slice of green onion. Once it sizzles, add all the hot oil to the bowl. Mix together and set aside.
      • sweet chili – Slice 1 thai chili very finely. Finely chop 1 shallot and garlic. In a bowl, add shallot, thai chili, and garlic. Grate ginger in the bowl. Squeeze 1 lime and add 1 tablespoon sugar, rice vinegar, soy sauce and water. Add ½ tablespoon sriracha and mix everything together until sugar has dissolved.
    • Step 8. To serve, fluff up the rice and slice the chicken. Top with ginger scallion and/or sweet chili sauce. Garnish with cilantro and sliced cucumbers. Optional, but highly recommended, add some peanuts and the crispy chicken skin on the rice ◡̈ Enjoy while hot.

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    4.66 from 49 votes

    One Pot – Hainanese Chicken Rice

    Garlic and ginger infused rice with poached chicken on top. Serve with ginger scallion and sweet chili sauce for a delicious bite!
    Prep Time20 minutes mins
    Cook Time45 minutes mins
    Course: Main Course
    Keyword: easy rice, ginger scallion, hainanese chicken rice, one pot
    Servings: 4 people

    Ingredients

    marinate chicken

    • 2 pounds chicken thighs skin-on and boneless
    • 1 teaspoon salt

    chicken rice

    • chicken fat from the skin or 3 tablespoon neutral oil
    • 1 shallot minced
    • 4 garlic cloves minced
    • 1 inch ginger peeled and minced
    • 2 cups jasmine rice
    • ½ teaspoon salt
    • 2 cups chicken broth
    • 4 chicken thighs
    • 2 green onions

    ginger scallion sauce

    • 2 inch ginger grated
    • 3 green onions
    • ½ cup neutral oil
    • ½ teaspoon salt
    • pinch sugar
    • pinch chicken bouillon or msg optional

    sweet chili sauce

    • 1 thai chili finely chopped (add more if you like!)
    • 1 shallot finely chopped
    • 1 inch ginger grated
    • 1 garlic finely minced
    • 1 lime squeezed
    • 1 tablespoon sugar
    • 1 tablespoon rice vinegar
    • 1 tablespoon soy sauce
    • 1 tablespoon water
    • ½ tablespoon sriracha or chili garlic sauce

    garnish

    • sliced cucumbers persian cucumbers are best!
    • fried chicken skin optional but highly recommended
    • cilantro optional
    • peanuts optional

    Instructions

    • Wash your chicken with running water and rub salt on the skin and meat. Wash salt off the chicken. Don’t forget to clean your sink and surfaces after. If you have bone-in chicken thighs, trim off the bone with scissors (trying to cut off little meat as possible). Trim the fat and excess skin off the chicken and save for later. Tip: Don't trim off all the chicken skin, just the skin that is hanging off or skin not covering the meat.
      2 pounds chicken thighs, 1 teaspoon salt
    • Peel skin off ginger. Mince 1 shallot, 4 garlic cloves and ginger and set aside. Wash 2 cups of rice in a strainer until water runs clear and set aside.
      1 shallot, 4 garlic cloves, 1 inch ginger
    • Add excess fat and chicken skin on a cold pot; turn to medium low and fry chicken skin for 10 minutes to make chicken skin crispy and to render oil. Be careful, the skin splatters! After frying them golden, take out skin and save to eat later.
      chicken fat from the skin or 3 tablespoon neutral oil
    • Turn heat to medium. Add minced shallots, garlic, ginger and saute for 1 minute. Add washed rice and saute for 1 minute. Add 2 cups of chicken broth and ½ teaspoon salt. Mix everything together.
      1 shallot, 4 garlic cloves, 1 inch ginger, 2 cups jasmine rice, ½ teaspoon salt, 2 cups chicken broth
    • Add chicken thighs and add green onions on top of the rice. Cook on high heat for 5 minutes covered. Then turn heat to low and cook for 10-12 more minutes (still covered). Then, turn off heat and let it rest for 15-20 minutes. Do not open the lid at all during the rice cooking process!
      4 chicken thighs, 2 green onions
    • While the chicken is cooking you can make one or both of the sauces by chopping by hand or food processor:
      – ginger scallion (traditional) – Peel and grate ginger. Slice green onions. Place green onions and ginger in a heat resistant bowl with ½ teaspoon salt, pinch of sugar and pinch of chicken bouillon. Heat pot to high heat. Add ½ cup of oil to pot and heat for 3-4 minutes. Test if the oil is hot enough by adding one small slice of green onion. Once it sizzles, add all the hot oil to the bowl. Mix together and set aside.
      – sweet chili – Slice 1 thai chili very finely. Finely chop 1 shallot and garlic. In a bowl, add shallot, thai chili, and garlic. Grate ginger in the bowl. Squeeze 1 lime and add 1 tablespoon sugar, rice vinegar, soy sauce and water. Add ½ tablespoon sriracha and mix everything together until sugar has dissolved.
      2 inch ginger, 3 green onions, ½ cup neutral oil, ½ teaspoon salt, pinch sugar, pinch chicken bouillon or msg, 1 thai chili, 1 shallot, 1 inch ginger, 1 garlic, 1 lime, 1 tablespoon sugar, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 1 tablespoon water, ½ tablespoon sriracha or chili garlic sauce
    • To serve, fluff up the rice and slice the chicken. Top with ginger scallion and/or sweet chili sauce. Garnish with cilantro and sliced cucumbers. Optional, but highly recommended, add some peanuts and the crispy chicken skin on the rice ◡̈ Enjoy while hot.
      sliced cucumbers, fried chicken skin, cilantro, peanuts

    Notes

    • neutral oil (sunflower, canola, or avocado)
    • chicken broth recipe – boil for 20-30 minutes 
      • 2 cups water
      • 4 chicken bones
      • 2 slices ginger (peeled)
      • 1 green onion
      • ½ teaspoon salt (optional)

    Did you make this recipe? 💖

    Please give it a 5-star rating or leave a comment below to share your experience! Tag @cookwithdanaa on instagram to show me your beautiful creations😊


    Want to try more ‘one pot’ meals?

    • mushroom rice – super fragrant mushroom rice with bamboo that has an explosion of flavor
    • chicken rice with chinese sausage – throw your marinated chicken and sausage in the rice cooker for a delicious meal for a super homey meal!
    Cook With Dana is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce more cooking content at no cost to you. Thank you for supporting Cook With Dana!

    More Recipes

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    Reader Interactions

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      Recipe Rating




    1. Courtney says

      February 07, 2023 at 9:09 am

      5 stars
      This tastes amazing! Hard to cook the first time because I was skeptical it would not burn… or be raw, but now that I get it, I’ll make this regularly. It is delicious! Thank you.

      Reply
      • Cook With Dana says

        February 13, 2023 at 5:46 pm

        So glad to hear! Thanks Courtney ◡̈

        Reply
    2. Christine says

      February 15, 2023 at 9:57 pm

      Are cooking times the same if we double or triple the recipe? Thanks in advance!

      Reply
      • Cook With Dana says

        February 16, 2023 at 5:14 am

        Hi Christine,

        The cooking times will not be the same if you double or triple the recipe. I haven’t tested it before but I’m guessing it would take 15-30 minutes more ◡̈

        Reply
    3. Candy says

      February 16, 2023 at 9:53 pm

      Hi! Really sounds great! I’m a little worried about the broth to rice ratio. I always thought long grain was 2 cups liquid to 1 cup rice??

      Reply
      • Cook With Dana says

        February 17, 2023 at 12:48 am

        Hi Candy,

        The recipe ratio for broth and rice ratio works for me. Personally, I think 2 cups water to 1 cup rice makes the rice soggy and soft. I recommend to stick to the recipe and keep in mind the chicken and green onions will also provide some moisture for your rice ◡̈

        Reply
    4. Sarah Mraz says

      March 05, 2023 at 6:01 pm

      5 stars
      This was oh so good. I was confused about the amount of chicken needed. It says 2 lbs but later only uses 4 chicken thighs. I used about 6 thighs but had a lot more leftover. It did a bit of work. Definitely make your own broth. I think it took it to another level and you’re already using the ingredients.

      Reply
      • Cook With Dana says

        March 06, 2023 at 11:36 pm

        Thank you Sarah! The chicken was 2 pounds with the bone and I cut it out, which resulted in 4 chicken thighs for me. Mine were pretty big 😉 I’m happy you liked the recipe!

        Reply
    5. K says

      March 12, 2023 at 6:37 pm

      Do you think I could use brown rice instead of jasmine? I’m very excited to try this!

      Reply
      • Cook With Dana says

        March 15, 2023 at 4:35 pm

        Yes you can, but keep in mind you may to change the amount of broth added to cook the rice ◡̈ I haven’t test tested with brown rice before.

        Reply
    6. Joy says

      March 16, 2023 at 1:08 am

      5 stars
      Tried it for the first time and it turned out super yummy. Both my dad and my sister also loved it!

      Reply
      • Cook With Dana says

        March 23, 2023 at 4:17 pm

        Yay! Thanks so much Joy for trying the recipe!

        Reply
    7. Carol Jean says

      April 06, 2023 at 3:53 pm

      I want to make this for dinner tonight! Quick question: do I measure the rice using a “standard” measuring cup or the measuring cup that comes with rice cookers, which holds less volume?

      Reply
      • Cook With Dana says

        April 06, 2023 at 4:58 pm

        Hi Carol, Please use the “standard” measuring cup for the recipe! Hope you have a lovely dinner ◡̈

        -Dana

        Reply
    8. Linh says

      April 29, 2023 at 3:48 am

      5 stars
      Sooooo good!! My boyfriend and I are obsessed ❤️❤️ It is one of our regular meals now. Thank you so much

      Reply

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