One-Pot Hainanese Chicken Rice – 50-Minute Recipe
A comforting one‑pot Hainanese chicken rice that infuses every grain of rice with fragrant ginger, garlic, fish sauce, and oyster sauce. The tender shredded chicken is served with a bright dipping broth seasoned with chili flakes, green onions, and chili oil.
Recipe by Shobhana Haldar | Easy Recipes & Comfort Food 🌸· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
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One-Pot Hainanese Chicken Rice
- chicken legs (bone‑in, skin‑on)
- chicken thighs (bone‑in, skin‑on)
- rice (uncooked)
- garlic cloves
- ginger
- green onions (scallions)
- chili flakes
- fish sauce
- oyster sauce
- soy sauce
- cornstarch or salt
- fermented bean curd
- oil
- chili oil
- sesame seeds
- water
Instructions
- 1Crush garlic cloves in a mortar and pestle until a fine brown powder forms; set aside.
- 2Heat a splash of oil in a large pan or pot.
- 3Add the crushed garlic and sliced ginger; stir briefly until fragrant.
- 4Add raw chicken legs and thighs to the pan; brown lightly on both sides.
- 5Stir‑fry thinly sliced green onions (scallions) with the chicken.
- 6Pour a dark liquid seasoning (a mixture of soy sauce, oyster sauce, and fish sauce) over the chicken.
- 7Sprinkle the white powder (cornstarch or salt) evenly over the chicken and sauce.
- 8Add the rectangular block of fermented bean curd, breaking it into the sauce.
- 9Add enough water to the pot to fully cover the chicken; bring to a gentle boil.
- 10Cover the pot with a glass lid and simmer until the chicken is cooked through (about 15‑20 minutes).
- 11Remove the cooked chicken pieces; shred the meat and set aside.
- 12In the same pot, add the uncooked rice and the aromatic broth (the liquid now flavored with garlic, ginger, green onions, soy/fish/oyster sauces, and bean curd).
- 13Cook the rice over low heat, covered, until tender and the liquid is absorbed (about 15 minutes).
- 14Place the shredded chicken on top of the cooked rice; pour any remaining broth over the rice and chicken.
- 15Prepare the dipping sauce: ladle some of the clear amber broth into a small bowl, add chili flakes, chopped green onions, and a drizzle of chili oil.
- 16Garnish the shredded chicken with the dark chunky condiment (additional fermented bean curd or chili paste) and sprinkle sesame seeds on top.
- 17Serve the plated rice and chicken with the separate dipping sauce bowl; enjoy by dipping pieces of chicken into the sauce.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Prep garlic early
Crush the garlic into a fine brown powder before heating the oil.
Keep broth for the rice
After cooking the chicken, set it aside and use the same pot with its flavored broth to cook the rice.
Cover while simmering
Cover the pot with a glass lid during both the chicken simmer and the rice cooking stages to retain moisture.
Season after browning
Add the soy, oyster, and fish sauce mixture after the chicken is lightly browned.
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Frequently asked questions
- How long does it take to make One-Pot Hainanese Chicken Rice?
- About 50 minutes in total: 20 minutes of prep and 30 minutes of cooking.
- How many servings does this One-Pot Hainanese Chicken Rice recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this One-Pot Hainanese Chicken Rice recipe come from?
- It was shared by Shobhana Haldar | Easy Recipes & Comfort Food 🌸 on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.