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One Pot - Hainanese Chicken Rice
Garlic and ginger infused rice with poached chicken on top. Serve with ginger scallion and sweet chili sauce for a delicious bite!
👥 4 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 20 min🔥 Cook: 45 min👤 Dana Rao📖 cookwithdana
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●strainer
- ●pot
- ●bowl
- ●food processor
📝 Preparation Steps
1
Wash your chicken with running water and rub salt on the skin and meat. Wash salt off the chicken. Don’t forget to clean your sink and surfaces after. If you have bone-in chicken thighs, trim off the bone with scissors (trying to cut off little meat as possible). Trim the fat and excess skin off the chicken and save for later. Tip: Don't trim off all the chicken skin, just the skin that is hanging off or skin not covering the meat.
water1 tablespoonsalt1 teaspoon½ teaspoon saltchicken thighs (skin-on and boneless)2 poundschicken thighs4
2
Peel skin off ginger. Mince 1 shallot, 4 garlic cloves and ginger and set aside. Wash 2 cups of rice in a strainer until water runs clear and set aside.
water1 tablespoon
3
Add excess fat and chicken skin on a cold pot; turn to medium low and fry chicken skin for ⏱️ 10 minutes to make chicken skin crispy and to render oil. Be careful, the skin splatters! After frying them golden, take out skin and save to eat later.
4
Turn heat to medium. Add minced shallots, garlic, ginger and saute for ⏱️ 1 minute. Add washed rice and saute for ⏱️ 1 minute. Add 2 cups of chicken broth and 1/2 teaspoon salt. Mix everything together.
chicken broth2 cupssalt1 teaspoon½ teaspoon salt
5
Add chicken thighs and add green onions on top of the rice. Cook on high heat for ⏱️ 5 minutes covered. Then turn heat to low and cook for 10-12 more minutes (still covered). Then, turn off heat and let it rest for ⏱️ 15-20 minutes. Do not open the lid at all during the rice cooking process!
chicken thighs (skin-on and boneless)2 poundschicken thighs4
6
While the chicken is cooking you can make one or both of the sauces by chopping by hand or food processor:- ginger scallion (traditional) - Peel and grate ginger. Slice green onions. Place green onions and ginger in a heat resistant bowl with 1/2 teaspoon salt, pinch of sugar and pinch of chicken bouillon. Heat pot to high heat. Add 1/2 cup of oil to pot and heat for ⏱️ 3-4 minutes. Test if the oil is hot enough by adding one small slice of green onion. Once it sizzles, add all the hot oil to the bowl. Mix together and set aside.- sweet chili - Slice 1 thai chili very finely. Finely chop 1 shallot and garlic. In a bowl, add shallot, thai chili, and garlic. Grate ginger in the bowl. Squeeze 1 lime and add 1 tablespoon sugar, rice vinegar, soy sauce and water. Add 1/2 tablespoon sriracha and mix everything together until sugar has dissolved.
salt1 teaspoon½ teaspoon saltpinch sugarsugar1 tablespoonthai chili (finely chopped (add more if you like!))1lime (squeezed)1rice vinegar1 tablespoonsoy sauce1 tablespoonwater1 tablespoon
7
To serve, fluff up the rice and slice the chicken. Top with ginger scallion and/or sweet chili sauce. Garnish with cilantro and sliced cucumbers. Optional, but highly recommended, add some peanuts and the crispy chicken skin on the rice ◡̈ Enjoy while hot.
cilantro (optional )sliced cucumbers (persian cucumbers are best!)peanuts (optional )
Nutrition Facts
calories
1468 kcal
fat Content
95 g
serving Size
1 serving
fiber Content
3 g
sugar Content
6 g
sodium Content
2166 mg
protein Content
64 g
trans Fat Content
0.4 g
cholesterol Content
344 mg
carbohydrate Content
86 g
saturated Fat Content
20 g
unsaturated Fat Content
68 g
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