The Best One-Pot Hainanese Chicken Rice: Authentic Taste, Minimal Effort

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.

Add plenty of salt onto the skin of the chicken thighs and let it sit for about 10 minutes.

Wash away the excess salt from the chicken thighs.

In a pot, heat some oil and chicken fat, or alternatively use butter or margarine.

Saute minced garlic, minced ginger, and green onions until aromatic.

Add uncooked jasmine rice to the pot and fry it for about 1 minute until it becomes dry and aromatic.

Transfer the fried rice into a pot and add half chicken broth and half water to cook the rice.

Add extra ginger slices and a little bit of salt to season the rice, then stir.

Place the chicken thighs on top of the rice and bring to a boil.

Once boiling, reduce the heat to a simmer and cook for about 25-30 minutes.

Prepare a soy sauce-based sauce by mixing 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 teaspoon of sesame oil, and some chicken broth.

Prepare a ginger garlic dipping sauce by combining 1 tablespoon of minced garlic, 2 tablespoons of minced ginger, a little salt, and some chicken broth, adding a little oil as well.

After 25 minutes, turn off the stove and let the pot sit with the lid on for another 10-15 minutes.

Remove the chicken and fluff the rice to check if fully cooked.

Serve the chicken with the rice, drizzle with soy sauce, and garnish with cucumber and green onions.

Equipment Needed

Dietary