Description
This One Pot Hainanese Chicken and Rice recipe is a fragrant and comforting dish featuring tender chicken thighs cooked with aromatic ginger, garlic, and shallots, infused into perfectly steamed jasmine rice. Enhanced with green onion oil and served with chili sauce and sliced cucumbers, this dish balances savory and fresh flavors for an authentic and satisfying meal.
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
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 evenly with kosher salt and set aside. This step enhances flavor and helps tighten the skin for better texture during cooking.
- Sauté Aromatics and Rice: In a pan or pot with a lid, heat the chicken fat or neutral oil over medium heat. Add the minced ginger, garlic, and finely diced shallot. Cook, stirring frequently, for about 2-3 minutes until fragrant. Then add the jasmine rice and gently fry, stirring, until the rice grains are glossy and well coated with oil.
- Add Stock and Chicken: Pour in the low sodium chicken stock. Place the chicken thighs skin side up on top of the rice, then add the whole green onions on top for additional aroma.
- Cook Rice and Chicken: Bring the mixture to a boil over medium-high heat. Once simmering, cover with the lid and reduce the heat to low. Cook undisturbed for 17 minutes to allow the rice to absorb the liquid fully and the chicken to cook through.
- Rest: After cooking, turn off the heat but keep the pot covered. Let the chicken and rice rest for 10 minutes, enabling gentle finishing of the cooking process and allowing flavors to meld.
- Make Green Onion Oil: While the rice cooks, 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 the pot from the heat and carefully pour the hot oil over the green onions. The sizzling releases the onions’ flavor and aroma. Stir in salt to taste and set aside.
- Serve: After resting, remove and discard the whole green onions from the pot. Take out the chicken thighs and slice them. Fluff the rice with a fork, then serve the sliced chicken and rice drizzled with the green onion oil. Accompany with sliced cucumbers and chili sauce for a fresh and spicy complement. Enjoy your meal immediately!
Notes
- Use low sodium chicken stock to control salt levels and enhance natural flavors.
- Rendered chicken fat adds extra richness, but neutral oil works as a substitute for a lighter version.
- Do not lift the lid during the 17-minute cooking period to ensure the rice cooks evenly.
- Green onion oil can be prepared in advance and refrigerated for up to 3 days.
- Sliced cucumbers add a refreshing crunch and balance the richness of the dish.
