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one pot Hainanese chicken rice

One Pot Hainanese Chicken Rice

This easy Hainanese chicken rice recipe tastes surprisingly close to the authentic flavors but stays quick enough for busy weeknights.
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Prep Time:10 minutes
Cook Time:30 minutes
Course: Main Course
Cuisine: Chinese
Keyword: One-pot
Servings: 2

Equipment

  • 1 clay pot or thick-bottomed pot

Ingredients

For the chicken and rice

  • 2 chicken thighs
  • 1/2 tsp salt marinate for 10 minutes if possible
  • 1 cup jasmine rice rinsed and drained
  • 1 cup + 2 tbsp chicken stock salted; if using Calrose rice, increase to 1 1/4 cup
  • 1.5 tbsp neutral oil
  • 3 cloves garlic minced
  • 1 tbsp ginger sliced
  • 1/4 tsp salt adjust based on your chicken stock
  • 1 stalk lemongrass pounded with the back of a knife and cut into segments
  • 1-2 green onions cut into sections

Ginger scallion sauce

  • 1 tbsp grated ginger
  • 2 tbsp finely chopped green onion
  • 1/4 tsp salt
  • 1/4 tsp chicken bouillon powder
  • 1.5 tbsp neutral oil

Sweet soy sauce

  • 50 g soy sauce
  • 30 g rock sugar
  • 30 g chicken stock
  • 1 Thai chili optional for extra heat

Instructions

  • Debone the chicken thighs and save the chicken fat. Rub them with 1/2 tsp salt and let sit for about 10 minutes.
  • While waiting, prep your aromatics: slice the ginger, mince the garlic, cut the green onions, and gently pound the lemongrass to release its aroma.
  • In a clay pot or thick-bottomed pot, heat the neutral oil over low heat. Add the saved chicken fat and slowly render until the pieces shrink and turn golden. Discard the solids.
  • Add the sliced ginger and minced garlic. Stir fry until fragrant, then add the rice. Toss to coat every grain with the savory oil. Pour in the chicken stock and add salt if needed. Place the lemongrass and green onion on top, then lay the marinated chicken thighs over everything.
  • Bring to a gentle boil, then cover and simmer on very low heat for about 13 minutes. Turn off the heat and let it rest, covered, for another 10 minutes without opening the lid.
  • While waiting, make the dipping sauces:
  • Ginger scallion sauce: Combine chopped green onion, grated ginger, salt, and chicken bouillon powder in a small bowl. Heat 1.5 tbsp oil until smoking hot, then pour over and mix.
  • Sweet soy sauce: In a small saucepan, combine soy sauce, chicken stock, and rock sugar. Heat gently until the sugar melts and the sauce thickens slightly. Add Thai chili if you like it spicy.
  • Once the rice is done, take out the chicken and slice it. Remove the lemongrass, ginger, and green onions from the rice. Fluff the rice gently with a spatula or fork. Serve the chicken over the rice, with both dipping sauces on the side.