Quick & Easy One-Pot Hainan Chicken Rice
User Reviews
5
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Prep Time
8 mins
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Cook Time
15 mins
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Total Time
23 mins
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Servings
2
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Calories
919 kcal
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Course
Main Course
Quick & Easy One-Pot Hainan Chicken Rice
Description
Quick & Easy One-Pot Hainan Chicken Rice prepares a complete meal by placing salted, skin-on boneless chicken thighs over rinsed jasmine rice cooked in a broth seasoned with garlic, sliced ginger, soy sauce, and chopped green onion. The rice absorbs the savory broth while the chicken cooks gently on top.
The recipe involves bringing the mixture to a boil, then simmering on low heat, followed by resting covered to allow the residual heat and steam to finish cooking and evaporate excess liquid. Removing aromatics after cooking prevents overly strong flavors. The chicken is then sliced for serving.
This dish is typically paired with optional sauces like sweet chili or green onion sauce to complement the mild, flavorful chicken and fragrant rice. It offers a balance of tender meat, moist rice, and herbal notes from the aromatics.
Ingredients
- 1 lb chicken thigh skin on, boneless
- 1 cup jasmine rice uncooked
- 1.5 cups chicken broth low sodium
- 2 cloves garlic peeled
- 2 inches ginger peeled & thinly sliced
- 1 green onion chopped in half
- 1 tablespoon vegetable oil or any neutral oil
- 2 teaspoon soy sauce regular
- 2 teaspoon salt
Optional Serving Sauces:
- sweet chili sauce as needed
- green onion sauce as needed
Instructions
- Rub 1.5 teaspoon of salt on the skin of your chicken thighs until they're shiny and smooth. Pat them dry with a paper towel. Set aside.
- Rinse jasmine rice with cold water a few times until water runs clear. Pour out the water. Transfer strained rice to a large non-stick wok or large pan.
- Add chicken broth, vegetable oil, soy sauce, chopped ginger, garlic cloves, and remaining salt to the rice. Mix well.
- Place the chicken skin-side down on top of the rice and broth mixture and do not submerge it. Then place the green onion over top. Cover with a lid.
- Bring the chicken and rice to boil on high heat. Once it comes to a boil, immediately reduce to low heat and cook for 12 minutes.
- After the 12 minute mark, shut off the heat (do not remove off the burner) and keep covered with a lid so the steam can evaporate the residual broth, about 3-5 minutes.
- Once there's no more liquids in the base of the pan, remove the green onion, ginger and garlic cloves.
- Remove and slice cooked chicken on a cutting board with a sharp knife. Serve with cooked rice, sweet chili sauce, green onion sauce and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 919 kcal
% Daily Value*
| Calories | 919kcal | 46% |
| Carbohydrates | 79g | 26% |
| Protein | 45g | 90% |
| Fat | 46g | 71% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 221mg | 74% |
| Sodium | 3418mg | 142% |
| Potassium | 783mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 15mg | 17% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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