80/20 Hainanese Chickenand Rice (One Pot)

Ginger Scallion Sauce

1. 1

   Finely mince the ginger and slice the green onion thinly; place both in a small bowl with a pinch of salt.

2. 2

   Heat the sesame oil and neutral oil together in a small skillet over medium‑high heat until shimmering—watch closely to avoid smoking.

3. 3

   Immediately pour the hot oil over the ginger‑green onion mixture and stir vigorously to release the aromatics.

Chili Garlic Sauce

4. 4

   Combine the minced garlic, minced ginger, sambal, sriracha, chicken broth, lime juice, and sugar in a bowl; whisk until the sugar dissolves and the sauce is smooth.

Main method

5. 5

   Pat the chicken thighs dry, then rub them with 2 tsp sesame oil and ¼ tsp salt; set aside to marinate briefly while you prepare the rice base.

6. 6

   Rinse the jasmine rice quickly (optional) and place it in a large, heavy‑bottomed pot.

7. 7

   Add the 6 minced garlic cloves, ½ inch of minced ginger, and the 3 sliced green onions to the pot; stir to combine with the rice.

8. 8

   Pour in 1½ cups chicken broth, then sprinkle 1 tsp chicken bouillon powder and ½ tsp turmeric powder over the mixture; give everything a gentle stir.

9. 9

   Lay the seasoned chicken thighs on top of the rice, skin side up, ensuring they are not submerged.

   Kitchen notes · Added by ReelsMeals: Chicken rests skin side up over the rice. Keep the pieces above the liquid for better browning.

10. 10

    Cover the pot with a tight‑fitting lid, bring to a rolling boil over high heat (≈212°F/212°F), then immediately reduce to a low simmer (≈180°F/180°F).

11. 11

    Cook for 20 minutes, or until the liquid has been fully absorbed and the rice is tender; avoid lifting the lid during this time.

    Kitchen notes · Added by ReelsMeals: Liquid is absorbed and rice is tender. Keep the pot covered throughout the simmer.

12. 12

    While the rice and chicken simmer, prepare the Ginger Scallion Sauce following its component instructions.

13. 13

    Also prepare the Chili Garlic Sauce as described in its component section.

14. 14

    When the rice is done, turn off the heat and let the pot sit, covered, for an additional 10 minutes to allow the steam to finish cooking the chicken and to let the rice firm up.

    Kitchen notes · Added by ReelsMeals: Rice and chicken settle under the closed lid. Let the covered pot rest before opening.

15. 15

    Remove the chicken thighs from the pot; slice each thigh into bite‑size pieces or serve whole, as preferred.

16. 16

    Fluff the rice gently with a fork, then spoon a serving onto each plate.

    Kitchen notes · Added by ReelsMeals: Rice separates when fluffed. Use a fork gently before plating.

17. 17

    Arrange the sliced chicken on top of the rice, drizzle generously with both sauces, and garnish with optional cucumber ribbons, extra sliced green onions, and cilantro leaves.

18. 18

    Serve immediately while hot, with extra sauce on the side for those who like extra heat.