Hainanese Chicken and Rice One‑Pot Delight
A fragrant one‑pot Hainanese chicken and rice that blends tender chicken thighs, aromatic jasmine rice, and bright ginger‑scallion and chili‑garlic sauces. The dish offers a comforting balance of savory, citrusy, and mildly spicy flavors, perfect for a satisfying family dinner.
Recipe by Douglas Chau· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- 2 chicken thighs
- 1 cup jasmine rice
- 1 tsp chicken bouillon powder
- 1/2 tsp turmeric powder
- 1 cucumber
- cilantro
Ginger Scallion Sauce
- 0.5 inch ginger
- 1 green onion
- 1 tsp sesame oil
- 0.04 oz salt
- 2 tbsp neutral oil
Chili Garlic Sauce
- 6 garlic
- 0.5 inch ginger
- 2 tbsp sambal
- 2 tbsp sriracha
- 1 tbsp chicken broth
- 1 tsp lime juice
- 2 tsp sugar
Instructions
- 1Season the chicken thighs with 2 tsp sesame oil and 0.25 tsp salt in a mixing bowl, tossing to coat evenly.
- 2In a large pot, combine the jasmine rice (uncooked), 6 minced garlic cloves, 0.5 inch sliced ginger, 3 sliced green onions, 1.25 cup chicken broth, 1 tsp chicken bouillon powder, and 0.5 tsp turmeric powder; stir briefly—do not rinse the rice.
- 3Place the seasoned chicken thighs on top of the rice mixture, arranging them skin‑side up.
- 4Add an additional 1 cup chicken broth to the pot, then bring to a boil over medium‑high heat.
- 5Once boiling, reduce the heat to low, cover tightly, and simmer for 20 minutes, or until the liquid is absorbed and the rice is tender.
- 6While the rice and chicken cook, prepare the ginger‑scallion sauce: combine 0.5 inch sliced ginger, 1 sliced green onion, and 1 g salt in a small bowl.
- 7Heat 1 tsp sesame oil and 2 tbsp neutral oil in a skillet until shimmering; carefully pour the hot oil over the ginger‑scallion mixture and stir to combine.
- 8Prepare the chili‑garlic sauce: in a separate bowl, mix 6 minced garlic cloves, 0.5 inch sliced ginger, 2 tbsp sambal, 2 tbsp sriracha, 1 tbsp chicken broth, 1 tsp lime juice, and 2 tsp sugar until smooth.
- 9When the cooking time is complete, remove the pot from heat. Transfer the chicken to a cutting board, slice or serve whole, and let the rice rest, covered, for 10 minutes.
- 10Fluff the rice with a fork, then plate a generous scoop alongside the chicken. Drizzle both the ginger‑scallion sauce and the chili‑garlic sauce over the dish.
- 11Garnish with optional sliced cucumber, fresh cilantro leaves, and extra sliced green onion for brightness.
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Frequently asked questions
- How long does it take to make Hainanese Chicken and Rice One‑Pot Delight?
- About 45 minutes in total: 15 minutes of prep and 30 minutes of cooking.
- How many servings does this Hainanese Chicken and Rice One‑Pot Delight recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Hainanese Chicken and Rice One‑Pot Delight recipe come from?
- It was shared by Douglas Chau on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.