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
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
- 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.
- 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.
- Rinse the rice: Rinse jasmine rice under cold water, draining well, and repeat rinsing until the water runs clear. Set rinsed rice aside.
- 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.
- Fry the rice: Stir in the rinsed rice and fry for 1 minute, ensuring each grain is well coated with the aromatics and oil.
- 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.
- 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.
- Make green onion oil: While rice cooks, combine finely chopped green onions, minced ginger, and garlic in a heatproof bowl.
- 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.
- 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.
- 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
