One Pot - Hainanese Chicken Rice

4.75 from 70 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

Cook Time45

Total Time1 5

Course: Main Course

Cuisine: Chinese

Servings: people

Calories: 1468kcal

Author: Dana

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)

Nutrition