One-Pot Hainan Chicken Rice Recipe

Introduction

One-Pot Hainan Chicken Rice is a comforting and fragrant dish that combines tender chicken, flavorful rice, and vibrant accompaniments. This simple recipe captures the essence of the classic Southeast Asian favorite in an easy, home-cook friendly way.

Ingredients

• 2 teaspoons kosher salt (divided or more to taste)
• 4 chicken thighs (skin-on and bone-in, trim the fat and some skin for rendering)
• 1 inch ginger (peeled and minced)
• 2 cloves garlic (minced)
• 4 green onions (finely diced)
• 2 green onions (trim ends and keep whole)
• 1 ½ cups jasmine rice (or use basmati)
• 1 ½ cups chicken stock
• ½ cup green onions (finely chopped)
• ½ inch ginger (minced)
• 1 clove garlic (minced)
• ¼ cup vegetable oil (or use avocado oil)
• ½ teaspoon kosher salt (or more to taste)
• 1 teaspoon sesame oil
• 2 Persian cucumbers (thinly sliced and divided)
• 1 tablespoon chili onion crunch (or more to taste, divided)

Instructions

1. Step 1: Remove the bone from the chicken thighs. Trim off excess skin and fat. Place the chicken on a plate and sprinkle with 1 teaspoon kosher salt, rubbing it all over. Let it sit while you prepare the rest of the ingredients.
2. Step 2: Heat a heavy-bottomed pan over medium heat. Add the chicken skin and fat trimmings to the pot and render the fat for about 5 minutes until crispy. Discard the crispy skin and keep the rendered fat in the pot.
3. Step 3: Rinse the rice under cold water, draining well after each rinse until the water runs clear. Set the rice aside.
4. Step 4: Reduce the heat to medium-low. Add the chopped scallions, minced ginger, and minced garlic to the rendered fat in the pot. Fry until fragrant, about 1-2 minutes.
5. Step 5: Add the drained rice to the pot and fry for 1 minute, stirring to coat the rice with the aromatics and rendered fat.
6. Step 6: Pour in 2 cups of chicken stock and add 1 teaspoon kosher salt. Use a spatula to scrape the bottom of the pot to loosen any grains stuck. Place the salted chicken thighs on top of the rice without overlapping, partially submerging them. Tuck the 2 whole green onions into the rice.
7. Step 7: Bring the pot to a boil uncovered. Once boiling, cover tightly with a lid and reduce heat to low. Cook for 17 minutes, then turn off the heat and let the pot rest, covered, for 10 minutes. Do not open the lid during cooking or resting.
8. Step 8: While the rice cooks, prepare the green onion oil. Combine the finely chopped green onions, minced ginger, and garlic in a heat-proof bowl.
9. Step 9: In a small pot, heat ¼ cup vegetable oil over medium heat until it reaches about 275°F (or hot but not smoking). Remove from heat and carefully pour the hot oil over the green onion mixture. It will sizzle upon contact. Stir in the sesame oil and salt, then adjust seasoning to taste.
10. Step 10: After the resting period, remove and discard the whole green onions from the rice. Remove the chicken thighs and slice them.
11. Step 11: Fluff the rice with a fork. Serve the sliced chicken on the rice, accompanied by thinly sliced cucumbers, green onion oil, and chili onion crunch if desired. Enjoy immediately!

Tips & Variations

• Use jasmine rice for the most authentic flavor, but basmati works well if unavailable.
• Adjust the chili onion crunch to your preferred spice level or omit if you prefer a milder dish.
• Rendering the chicken skin fat adds rich flavor to the rice—don’t skip this step.
• For a lighter version, skinless chicken thighs can be used, but the rice may be less rich.

Storage

Store any leftover chicken and rice in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of chicken stock or water to keep the rice moist. The green onion oil can also be refrigerated and used within a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs stay juicier and more flavorful during cooking. If using breasts, monitor cooking time closely to avoid dryness.

Is it necessary to render the chicken skin and fat?

Rendering the skin and fat adds delicious richness and flavor to the rice, so it’s highly recommended for the best results.

One-Pot Hainan Chicken Rice Recipe

---

★★★★★

4.6 from 145 reviews

• Author: Ben
• Total Time: 47 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

This One-Pot Hainan Chicken Rice recipe offers a flavorful and authentic take on a beloved Southeast Asian dish. Tender chicken thighs are seasoned and cooked atop fragrant jasmine rice infused with ginger, garlic, and scallions. Paired with a vibrant green onion oil and fresh cucumber slices, this one-pot meal is both comforting and elegant, perfect for an easy weeknight dinner or special occasion.

---

Ingredients

Scale 1x2x3x

For the Chicken and Rice

• 2 teaspoons kosher salt (divided or more to taste)
• 4 chicken thighs (skin-on and bone-in, trimmed of excess fat and some skin for rendering)
• 1 inch ginger (peeled and minced)
• 2 cloves garlic (minced)
• 4 green onions (finely diced)
• 2 green onions (trim ends and keep whole)
• 1 ½ cups jasmine rice (or basmati rice)
• 2 cups chicken stock

For the Green Onion Oil and Serving

• ½ cup green onions (finely chopped)
• ½ inch ginger (minced)
• 1 clove garlic (minced)
• ¼ cup vegetable oil (or avocado oil)
• ½ teaspoon kosher salt (or more to taste)
• 1 teaspoon sesame oil
• 2 Persian cucumbers (thinly sliced and divided)
• 1 tablespoon chili onion crunch (or more to taste, divided)

---

Instructions

1. Prepare and season the chicken: Remove the bone from the chicken thighs, trimming off the excess skin and fat. Place the chicken on a plate and sprinkle 1 teaspoon kosher salt all over. Rub the salt thoroughly on all sides and let the chicken sit while preparing other ingredients.
2. Render chicken fat: Heat a heavy-bottomed pan on medium heat. Add the trimmed chicken skin and fat to the pan and render for about 5 minutes until crispy. Discard the crispy skin once done.
3. Rinse the rice: Rinse jasmine rice under cold water, draining well, and repeat rinsing until the water runs clear. Set rinsed rice aside.
4. Sauté aromatics: Lower the heat to medium-low. Add finely diced scallions, minced ginger, and minced garlic to the pot with the rendered fat and sauté until fragrant.
5. Fry the rice: Stir in the rinsed rice and fry for 1 minute, ensuring each grain is well coated with the aromatics and oil.
6. Add liquid and chicken: Pour in 2 cups of chicken stock and 1 teaspoon kosher salt. Scrape the bottom of the pot with a spatula to loosen any stuck grains. Arrange the salted chicken pieces on top of the rice without overlapping, ensuring some chicken is submerged in the rice. Tuck the two whole green onions into the rice.
7. Cook the rice and chicken: Bring the pot uncovered to a boil. Once boiling, cover tightly with a lid and reduce heat to low. Let cook undisturbed for 17 minutes. Afterward, turn off the heat and let the pot rest, still covered, for 10 minutes without opening the lid.
8. Make green onion oil: While rice cooks, combine finely chopped green onions, minced ginger, and garlic in a heatproof bowl.
9. Heat oil: In a small pot, heat ¼ cup vegetable oil over medium heat until it reaches approximately 275°F (135°C). Remove from heat and carefully pour the hot oil over the green onion mixture to sizzle and release flavors.
10. Season green onion oil: Add sesame oil and ½ teaspoon kosher salt to the green onion oil mixture. Stir to combine and adjust seasoning as needed.
11. Final assembly and serving: After the 10-minute rest, remove and discard the whole green onions from the rice. Transfer the chicken, slice it, and fluff the rice with a fork. Serve the chicken and rice topped with green onion oil, thinly sliced Persian cucumbers, and chili onion crunch as desired. Enjoy immediately.

Notes

• Using bone-in, skin-on chicken thighs adds rich flavor and moisture to the dish.
• Rendering chicken skin fat provides delicious cooking oil and depth to the rice.
• Do not open the lid during cooking and resting time to ensure perfectly steamed rice and chicken.
• Jasmine rice is preferred for its fragrance; basmati can be substituted but yields a different texture.
• Adjust chili onion crunch amount to taste or omit for less heat.
• Ensure vegetable oil reaches proper temperature before pouring over aromatics for optimal green onion oil flavor infusion.
• This dish is best served fresh but can be refrigerated and gently reheated the next day.

• Prep Time: 20 minutes
• Cook Time: 27 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Southeast Asian

Keywords: Hainan Chicken Rice, One-Pot Meal, Chicken Thighs, Jasmine Rice, Southeast Asian Recipe, Green Onion Oil, Comfort Food