One-Pot Hainanese Chicken Rice | 海南鸡饭

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: bone-in chicken thighs

Skinless breast reduces fat, while thighs are often less expensive.

jasmine rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice offers more fiber, while white rice is generally cheaper.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce sodium intake, and tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is heart-healthy, while canola is often more affordable.

Season chicken thighs with salt and white pepper and let them marinate.

Chop scallions and mince ginger and garlic.

Rinse jasmine rice and drain it for later use.

Heat oil over medium heat and fry scallions, ginger, and garlic until fragrant.

Transfer about 2/3 of the fried mixture to a bowl for the sauce later.

Add the rinsed rice to the pot and stir for half a minute to coat each grain in oil.

Add salt and some water to the pot, scraping the bottom to prevent sticking.

Lay the marinated chicken pieces flat on top of the rice without overlapping.

Keep the pot uncovered until the water reaches a gentle boil, then cover with a lid and turn the heat to low.

Let it cook for about 20 minutes.

After 20 minutes, switch off the heat but do not open the lid; let it rest for another 10 minutes.

While waiting, cut the cucumber into thin slices.

Squeeze juice out of a lime and chop some hot chili.

Prepare the sauce by mixing the reserved fried aromatics with light soy sauce, lime juice, sesame oil, and chili.

Remove the center bone from each chicken thigh and slice it into strips.

Arrange the rice, cucumber, and chicken on a plate and top with the sauce.

Equipment Needed

Dietary