If you’ve been searching for a delightfully simple yet deeply comforting meal, the One Pot Hainanese Chicken and Rice Recipe is going to steal your heart. This dish blends tender, juicy chicken thighs with aromatic jasmine rice cooked perfectly in one pot, infusing every bite with layers of fragrant ginger, garlic, and delicate chicken stock. It’s a timeless recipe that feels both homey and special, delivering incredible flavor and effortless cleanup—making weeknight dinners or casual gatherings an absolute joy. Once you try it, you’ll wonder how you ever lived without this glowing staple in your culinary repertoire.
Ingredients You’ll Need
Don’t be fooled by how straightforward this ingredient list is—each component plays a vital role in building the classic flavors, textures, and aromas that make this dish unforgettable. From the fragrant ginger and garlic to the silky chicken fat, these ingredients are the backbone of our flavorful symphony.
- Kosher salt: Enhances the chicken skin’s texture and overall flavor depth.
- Boneless, skin-on chicken thighs: Provides rich flavor and tender juiciness essential to this dish.
- Rendered chicken fat or neutral oil: Infuses the rice with savory richness and helps sauté aromatics.
- Minced ginger: Adds warmth and a subtle spicy aroma that awakens the palate.
- Minced garlic: Brings depth and earthiness that complements the ginger perfectly.
- Finely diced shallot: Offers mild sweetness and complexity to the rice base.
- White jasmine rice: The fragrant rice that cooks to fluffy perfection, soaking up all the savory flavors.
- Low sodium chicken stock: Keeps the dish balanced and richly infused without overpowering saltiness.
- Whole green onions: Provide subtle aromatic notes during cooking for added freshness.
- Thinly sliced green onions: The star in the aromatic oil finishing touch.
- Neutral oil: For making the sizzling green onion oil that elevates every bite.
- Salt to taste: To adjust seasoning throughout the process.
- Chili sauce: Optional, but adds a wonderful kick and tang that pairs beautifully.
- Sliced cucumbers: Fresh, cool contrast that balances the warm, hearty dish.
How to Make One Pot Hainanese Chicken and Rice Recipe
Step 1: Prepare Chicken
Start by rubbing the chicken thighs all over with kosher salt. This little trick isn’t just about seasoning; it also helps tighten the skin, ensuring it crisps up beautifully while locking in moisture during cooking. Let this rest as you prepare the other elements.
Step 2: Sauté Aromatics and Rice
Heat your chicken fat or neutral oil in your pot over medium heat. Toss in the minced ginger, garlic, and shallot—stir and cook until their fragrance fills your kitchen, about 2 to 3 minutes. Next, add the jasmine rice and lightly fry it, coating each grain in the aromatic oil until the rice looks glossy. This step builds the foundation of rich flavor.
Step 3: Add Stock and Chicken
Pour in the low sodium chicken stock and gently lay the chicken thighs skin side up on top of the rice. Place the whole green onions over everything; they’ll slowly infuse the dish with delicate onion notes as it cooks.
Step 4: Cook Rice and Chicken
Bring the entire pot to a boil over medium-high heat. Once bubbling, cover with the lid, reduce heat to low, and let it simmer undisturbed for 17 minutes. During this time, the rice will perfectly absorb the liquid while the chicken cooks through tenderly.
Step 5: Rest
Turn off the heat, but keep the pot covered. This resting period of 10 minutes allows the residual heat to gently finish cooking and helps the flavors marry beautifully. Patience here truly rewards each bite.
Step 6: Make Green Onion Oil
While the chicken and rice are doing their magic, place the thinly sliced green onions into a heatproof bowl. Heat neutral oil until it reaches about 275°F (135°C), then carefully pour it over the green onions—the sizzling sound and aroma is pure happiness. Season lightly with salt and set aside. This oil is the secret component that brings brightness and richness to your final dish.
Step 7: Serve
After resting, remove and discard the whole green onions from the pot. Slice the chicken thighs and fluff the rice gently with a fork. Drizzle the luscious green onion oil on top, add sliced cucumbers on the side, and offer chili sauce for those craving a spicy edge. Dig in right away for the freshest experience!
How to Serve One Pot Hainanese Chicken and Rice Recipe
Garnishes
The simple garnish of freshly sliced cucumbers offers a crisp, cooling contrast that cuts through the richness of the chicken and rice. The green onion oil drizzled on top provides aromatic indulgence and a silky mouthfeel that transforms every forkful into an elegant experience.
Side Dishes
While this One Pot Hainanese Chicken and Rice Recipe shines all on its own, it’s also fantastic paired with quick pickled vegetables or a side of steamed greens like bok choy. For a heartier meal, adding a bowl of fragrant broth as a soup elevates the whole feast with warm, soothing vibes.
Creative Ways to Present
For a special occasion, serve the chicken on a bed of rice garnished with fresh herbs like cilantro or Thai basil, and offer a small dish of homemade chili-garlic sauce. You can even plate individual portions by layering rice, sliced chicken, and sautéed greens for a restaurant-style finish that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken and rice in an airtight container and refrigerate within two hours of cooking. This dish keeps wonderfully for up to 3 days, making it perfect for an easy lunch or dinner the next day.
Freezing
If you want to stash some for later, you can freeze the components separately—store the rice and chicken in freezer-safe containers or bags. It’s best consumed within one month to maintain optimal taste and texture.
Reheating
Reheat gently on the stovetop or in the microwave with a splash of water or chicken stock to restore moisture. For best results, cover while warming to keep everything tender and juicy. Drizzle a little of the green onion oil once heated for that fresh, aromatic boost.
FAQs
Can I use chicken breasts instead of thighs?
You certainly can, but thighs offer more flavor and juiciness, which makes the dish satisfyingly rich. If using breasts, be careful not to overcook them to avoid dryness.
Is jasmine rice necessary for this recipe?
Jasmine rice’s fragrant aroma and fluffy texture make it the ideal choice here, but if you don’t have it, long-grain white rice can work as a substitute though the flavor might be less subtle.
What’s the secret to crispy chicken skin in this dish?
Rubbing kosher salt on the skin before cooking helps tighten and dry it slightly, contributing to a better crisp. Cooking skin side up and avoiding stirring ensures the skin stays intact and appetizing.
Can I make the green onion oil ahead of time?
Yes! You can prepare the green onion oil a day in advance and store it in the fridge. Just warm it slightly before drizzling to bring back its fragrance and silky texture.
Is this recipe gluten-free?
Absolutely! All ingredients here are naturally gluten-free, making this a safe and delicious option for anyone with gluten sensitivities.
Final Thoughts
This One Pot Hainanese Chicken and Rice Recipe is such a comforting, satisfying dish that feels like a warm hug on a plate. It’s a deliciously simple way to bring a touch of Southeast Asia into your kitchen with minimal fuss and maximum flavor. Give it a shot—you’ll quickly see why it’s become one of my all-time favorites to whip up again and again.
Print
One Pot Hainanese Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southeast Asian
Description
This One Pot Hainanese Chicken and Rice recipe delivers tender, flavorful chicken thighs cooked atop fragrant jasmine rice infused with ginger, garlic, and shallots. The simple technique uses a single pot to create a comforting meal complete with aromatic green onion oil, crisp cucumbers, and spicy chili sauce for a classic Southeast Asian experience in just 45 minutes.
Ingredients
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 to enhance the flavor and tighten the skin.
- 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, until fragrant, about 2-3 minutes. Stir in the jasmine rice and gently fry until the rice grains appear 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.
- 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 and the chicken to cook through.
- Rest: Turn off the heat but keep the pot covered. Let the chicken and rice rest for 10 minutes, ensuring everything finishes cooking gently.
- 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 mixture will sizzle and bubble. Stir in salt to taste and set aside.
- Serve: After resting, discard the whole green onions from the pot. Remove the chicken thighs and slice them. Fluff the rice with a fork. Serve the sliced chicken and rice with the green onion oil drizzled over, alongside sliced cucumbers and chili sauce for added flavor. Enjoy your meal immediately!
Notes
- Using chicken skin-on thighs helps keep the meat juicy and adds flavor to the rice.
- Ensure not to lift the lid during cooking to let the rice and chicken cook evenly.
- The green onion oil adds a fragrant, flavorful finishing touch—don’t skip it!
- Adjust the amount of chili sauce and salt to your preference.
- Use low sodium chicken stock to better control the saltiness of the dish.
