Hainanese Chicken and Rice One-Pot

Name: Hainanese Chicken and Rice One-Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 chicken thighs; 3 tsp sesame oil; to taste salt; 1.25 cup jasmine rice; 12 clove garlic; 1 inch ginger; 2 green onions; 1.375 cup chicken broth; 1 tsp chicken bouillon powder; 0.5 tsp turmeric powder; 3 tbsp neutral oil; 2 tbsp sambal; 2 tbsp sriracha; 1 tbsp lime juice; 2 tsp sugar; 1 cucumber; to taste cilantro; to taste green onion; 0.5 inch ginger; 1 green onion; 1 tsp sesame oil; to taste salt; 3 tbsp neutral oil; 6 clove garlic; 0.5 inch ginger; 2 tbsp sambal; 2 tbsp sriracha; 2 tbsp chicken broth; 1 tbsp lime juice; 2 tsp sugar

A comforting one‑pot Hainanese chicken and rice featuring tender chicken thighs, fragrant jasmine rice, a bright ginger‑scallion sauce, and a spicy chili‑garlic sauce. The dish simmers together for a quick, flavorful dinner that serves a family.

Maker: Douglas Chau

From: Instagram(view original)

Prep Time

15 min

Cook Time

30 min

Servings

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Cooking context

45 min estimated total time for 4 servings.

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Dinner Chinese One-pot Rice

Ingredients

2 chicken thighs
1 1/4 cup jasmine rice
2 green onions
1 tsp chicken bouillon powder
1/2 tsp turmeric powder
1 cucumber
to taste cilantro

Ginger Scallion Sauce

0.5 inch ginger
1 green onion
1 tsp sesame oil
to taste salt
3 tbsp neutral oil

Chili Garlic Sauce

6 clove garlic
0.5 inch ginger
2 tbsp sambal
2 tbsp sriracha
2 tbsp chicken broth
1 tbsp lime juice
2 tsp sugar

Instructions

1
Season the chicken thighs with sesame oil and salt, mixing until evenly coated.
2
In a large pot, combine jasmine rice, minced garlic, sliced ginger, sliced green onions, chicken broth, chicken bouillon powder, and turmeric powder; stir to coat the rice evenly.
3
Place the seasoned chicken thighs on top of the rice mixture, skin side up.
4
Bring the pot to a rolling boil over medium‑high heat, uncovered.
5
Once boiling, reduce the heat to low, cover tightly, and simmer for 20 minutes, or until the liquid is fully absorbed and the rice is tender.
6
While the rice and chicken cook, prepare the ginger‑scallion sauce: combine sliced ginger, sliced green onion, and a pinch of salt in a small bowl.
7
Heat sesame oil and neutral oil in a skillet over medium heat until shimmering and just beginning to smoke, then carefully pour the hot oil over the ginger‑scallion mixture and stir to combine.
8
Prepare the chili garlic sauce by whisking together minced garlic, grated ginger, sambal, sriracha, chicken broth, lime juice, and sugar in a bowl until smooth.
9
After the rice has finished cooking, turn off the heat and let the pot remain covered for an additional 10 minutes to steam and set.
10
Remove the chicken thighs from the pot, slice against the grain, and arrange on a serving platter; fluff the rice with a fork.
11
Serve the chicken and rice with generous spoonfuls of ginger‑scallion sauce and chili garlic sauce, garnished with cucumber slices, fresh cilantro, and extra green onion if desired.