One-pot Hainanese chicken rice
User Reviews
5
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Prep Time
15 mins
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Cook Time
22 mins
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Rest
10 mins
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Total Time
47 mins
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Servings
4
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Calories
642 kcal
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Course
Main Course
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Cuisine
Chinese
One-pot Hainanese chicken rice
Description
One-pot Hainanese chicken rice focuses on chicken thighs seasoned lightly with salt and white pepper, steamed together with jasmine rice cooked with aromatics like ginger, garlic, and scallions. The chicken sits atop the rice during cooking, allowing its juices to infuse the rice with savory flavor. The rice is first fried with the aromatics before water is added and cooking begins. After simmering and resting, the chicken is tender and juicy while the rice is fragrant and fluffy.
The dish is served with a simple sauce made from light soy sauce, fresh lime juice, and sesame oil, with a touch of optional fresh chili for heat. Thinly sliced cucumber or blanched green vegetables add freshness and textural contrast. This approach creates a balanced meal where the steamed chicken and flavorful rice come together with east Asian flavors.
Adjustments are suggested for different cooking equipment, including an Instant Pot or rice cooker, as well as for chicken size by adding water and increasing cooking time. The recipe procedure includes marinating, frying aromatics, cooking rice and chicken together, and resting before serving to maximize tenderness and infused flavors.
Ingredients
For the chicken
- 4 pieces chicken thigh about 180g/6.3oz each (see note 1, skin on
- 1 teaspoon salt
- 1 pinch ground white pepper
For the rice
- 1 ½ cup jasmine rice about 310g, or short grain white rice
- 2 tablespoon neutral cooking oil
- 4 talk scallions finely chopped
- 1 tablespoon ginger minced
- 1 tablespoon garlic minced
- ¼ teaspoon salt
For the sauce
- 2 tablespoon soy sauce light
- 1 tablespoon lime juice fresh
- 1 teaspoon sesame oil
- Chili pepper optional, fresh, finely chopped
You also need
- cucumber or blanched green vegetables, such as Bok Choy, spinach, etc, sliced
Instructions
Marinate the chicken
- Put the chicken thighs into a bowl then sprinkle with salt and white pepper. Rub to evenly distribute. Leave to marinate for 10 minutes or so.
Cook the rice and chicken
- Rinse the rice with cold water then drain well. Set aside.
- Heat oil in a pot over medium heat on a stove (see note 2 & 3 if using an Instant Pot or a ice cooker). Add chopped scallions, minced ginger and minced garlic. Fry until fragrant (do not burn). Scoop out about ⅔ of the aromatic to a small bowl for later use.
- Put in the drained rice and fry for 30 seconds or so. Add 2 cups of water and ¼ teaspoon of salt (see note 4). Use a spatula to scrape the bottom to loosen any grains stuck to the pot. Place the marinated chicken pieces on top of the rice without overlapping.
- Leave to cook uncovered until the water starts boiling very gently. Put on a tight lid and turn the heat to the lowest. Leave to cook for 20 minutes.
- Turn off the heat when the time is up. Let it sit for another 10 minutes (see note 1). Remember not to open the lid during the cooking and resting process.
Serve the dish
- Take out the chicken thighs. Remove the centre bones. Then slice them into bite-sized strips.
- Put the rice onto individual serving plates. Place the chicken on the side, along with cucumber slices.
- Add light soy sauce, lime juice, sesame oil and fresh chilli (optional) to the fried aromatics you saved earlier. Serve it as a dipping sauce or pour it over the chicken.
Notes
- Use chicken thighs about 180g each; if larger or cooking more pieces, add 2 tablespoons more water and extend cooking to 23 minutes.
- For Instant Pot cooking, sauté aromatics and rice before pressure cooking chicken and rice together for 5 minutes with 10 minutes natural pressure release.
- Water amounts may vary by pot or appliance; adjust accordingly for proper rice cooking.
- When using a rice cooker, sauté aromatics and rice in a pan first, then transfer with water and chicken to the cooker, letting it rest 10 minutes after cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 642 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 642kcal | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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