If you’re looking for your next hands-off, delicious one pot dinner, this is it: Hainanese chicken rice.

Super simple and satisfying Hainanese chicken rice: juicy steamed chicken and ginger garlic rice cooked in the same pot. It’s what you want for dinner, right now! #hainanesechickenrice #chickenrice #recipes #dinner #onepot #easy #chickenrecipe #rice #chickenandrice

Super simple and satisfying Hainanese chicken rice: juicy steamed chicken and ginger garlic rice cooked in the same pot. It’s what you want for dinner, right now! #hainanesechickenrice #chickenrice #recipes #dinner #onepot #easy #chickenrecipe #rice #chickenandrice

Super simple and satisfying Hainanese chicken rice: juicy steamed chicken and ginger garlic rice cooked in the same pot. It’s what you want for dinner, right now! #hainanesechickenrice #chickenrice #recipes #dinner #onepot #easy #chickenrecipe #rice #chickenandrice

Super simple and satisfying Hainanese chicken rice: juicy steamed chicken and ginger garlic rice cooked in the same pot. It’s what you want for dinner, right now! #hainanesechickenrice #chickenrice #recipes #dinner #onepot #easy #chickenrecipe #rice #chickenandrice

Super simple and satisfying Hainanese chicken rice: juicy steamed chicken and ginger garlic rice cooked in the same pot. It’s what you want for dinner, right now! #hainanesechickenrice #chickenrice #recipes #dinner #onepot #easy #chickenrecipe #rice #chickenandrice

Have you ever had Hainanese chicken rice before? Are you as obsessed with it as I am? I’m guessing the answer is no because I have a lifelong, deep obsession with chicken rice. It’s my ultimate comfort food, my all-time-favorite go to meal, my version of Anton Ego’s mom’s ratatouille. (You know, the scene in in the Pixar movie where Anton is taken back to his mom’s kitchen and she serves him ratatouille and all is right with the world.) Chicken rice is the food that can bring me back to my childhood and transport me to some of my favorite memories as an adult. I’m not embarrassed to say that chicken rice is my everything.

All cultures have some sort of chicken and rice. The Japanese have oyakodon, Latin Americans have arroz con pollo, and Southeast Asians (and Hainanese people) have Hainanese chicken rice. Like most chicken and rice dishes, it’s simple at heart: poached chicken and seasoned rice served with a variety of sauces.

Like lots of immigrant adapted foods, there are actually a bunch of different types of Hainanese chicken rices: Singaporean, Malaysian, Vietnamese, and Thai. Growing up, it was a staple in our house. My mom must’ve made it at least once a week because she knew it was my favorite. She even made it for me for my birthday dinner last year.

I love making chicken rice, I find it therapeutic somehow. But sometimes I just want to eat chicken and rice without cooking a whole chicken. This recipe is for those times: skin-on boneless chicken thighs and rice are cooked in one pot for ease and less dishes. Win-win!

This is a basic one pot Hainanese chicken rice with all the flavor and none of the fuss. The recipe starts with chicken fat. If you’re like me and love chicken rice and make it on the regular, you’ll want to keep a jar of rendered chicken fat in the fridge. Even if you’re not like me and don’t want to make chicken rice every day of the week, you’ll want to keep a jar of chicken fat in the fridge. Chicken fat is PURE FLAVOR.

Chicken fat is what makes the rice part of chicken rice taste so good. But, if you don’t have any chicken fat, don’t worry, toasting your rice in any fat is going to give it a glossy, delicious flavor coat. The key is cooking the ginger, garlic, and shallots in fat so that the aromatics release their deliciousness into the rice.

When chicken rice is done well, you almost don’t need the chicken – at least that’s what Mike thinks! I hope you give this recipe a try, it’s the perfect comfort food for chilly fall days.

Chicken rice forever and always,
xoxo steph

 

Super simple and satisfying Hainanese chicken rice: juicy steamed chicken and ginger garlic rice cooked in the same pot. It’s what you want for dinner, right now! #hainanesechickenrice #chickenrice #recipes #dinner #onepot #easy #chickenrecipe #rice #chickenandrice

One Pot Hainanese Chicken and Rice Recipe

Super simple and satisfying Hainanese chicken and rice: juicy steamed chicken and ginger garlic rice cooked in the same pot. It’s what you want for dinner, right now!
Serves 2
4.5 from 4 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins

Ingredients

Chicken Rice

  • 1/2 tsp kosher salt
  • 4 boneless, skin-on chicken thighs
  • 1 tbsp rendered chicken fat or neutral oil
  • 1 tbsp minced ginger
  • 1 clove garlic minced
  • 1/2 small shallot finely diced
  • 1 cup white jasmine rice
  • 1 cup chicken stock low sodium
  • 2 green onions whole

Green Onion Oil

  • 1/2 cup thinly sliced green onions
  • 1/4 cup neutral oil
  • salt to taste

To Serve

  • chili sauce
  • sliced cucumbers

Instructions

  • Rub the chicken skin with the salt and set aside.
  • In a pan or pot with a lid, heat up the chicken fat or oil. Add the ginger, garlic, and shallot. Cook, stirring, until fragrant. Stir in the rice and fry gently until glossy.
    Super simple and satisfying Hainanese chicken rice: juicy steamed chicken and ginger garlic rice cooked in the same pot. It’s what you want for dinner, right now! #hainanesechickenrice #chickenrice #recipes #dinner #onepot #easy #chickenrecipe #rice #chickenandrice
  • Add chicken stock, then place the chicken, skin side up, in the pan. Add the green onions on top. Bring to boil over medium high heat and when it starts to simmer, cover and turn the heat down to low. Cook for 17 minutes, turn off the heat, and let rest for 10 minutes.
    Super simple and satisfying Hainanese chicken rice: juicy steamed chicken and ginger garlic rice cooked in the same pot. It’s what you want for dinner, right now! #hainanesechickenrice #chickenrice #recipes #dinner #onepot #easy #chickenrecipe #rice #chickenandrice
  • While the rice is cooking, make the green onion oil: place the green onions in a deep heat proof bowl and set aside.
    Super simple and satisfying Hainanese chicken rice: juicy steamed chicken and ginger garlic rice cooked in the same pot. It’s what you want for dinner, right now! #hainanesechickenrice #chickenrice #recipes #dinner #onepot #easy #chickenrecipe #rice #chickenandrice
  • In a small pot, heat 1/4 cup oil over medium heat until it reaches 275°F. Remove the pot from the stove and very carefully pour over the green onions – they will sizzle and bubble up. Stir in salt to taste.
    Super simple and satisfying Hainanese chicken rice: juicy steamed chicken and ginger garlic rice cooked in the same pot. It’s what you want for dinner, right now! #hainanesechickenrice #chickenrice #recipes #dinner #onepot #easy #chickenrecipe #rice #chickenandrice
  • When the 10 minute rest is up, remove and discard the green onions. Remove the chicken and slice. Fluff up the rice and serve with thinly sliced cucumbers and green onion oil. Enjoy immediately!
    Super simple and satisfying Hainanese chicken rice: juicy steamed chicken and ginger garlic rice cooked in the same pot. It’s what you want for dinner, right now! #hainanesechickenrice #chickenrice #recipes #dinner #onepot #easy #chickenrecipe #rice #chickenandrice

Notes

Estimated nutrition facts don't include the green onion oil.

Estimated Nutrition

Nutrition Facts
One Pot Hainanese Chicken and Rice Recipe
Amount Per Serving
Calories 396 Calories from Fat 147
% Daily Value*
Fat 16.3g25%
Saturated Fat 0.9g6%
Cholesterol 0.01mg0%
Sodium 641mg28%
Potassium 369mg11%
Carbohydrates 23.2g8%
Fiber 1.3g5%
Sugar 0.5g1%
Protein 37.6g75%
* Percent Daily Values are based on a 2000 calorie diet.

35 Comments

  1. Samantha says:

    This looks like an amazing, quick version! I’ve always been too intimidated to make this dish because it involves a whole chicken but using chicken thighs instead is pretty genius. Just one question: what about the soup/broth that is usually served with it? My mom would be very sad if I served it without that!

    1. Stephanie says:

      it’s usually the broth that the chicken has been cooked it. you can make a little cheat version by using low sodium chicken broth that you simmer with some ginger and green onions :)

  2. Kennedy Poi says:

    I’m sure you’re brought up by this method, and its so exciting to see you prepare this way, I’m of the another method of boiling whole chicken and dunking the steaming chicken into ice water so as to glaze the skin from breaking up, stop blood flow and sealing in the flavours. Use the boiled chicken stock with ginger and garlic to be the water stock that cooks the rice fried gently in butter and then into the rice cooker for cooking until a shade of yellowness in the chicken flavored rice. Then there’s the garlic, the onions and chillis all chopped up and mixed into a rich chillipaste with oil. Lastly chop your boiled chicken without breaking any bones cleanly and drizzled soya sauce. Add thinly sliced cucumbers the longer the better to the dish for a crunchy experience of the dish. My mouth is salivating already thinking about swallowing my first chomp.

    1. Heather Tyler says:

      4 stars
      Yes, I’ve often used this method as well. It’s my favourite chicken-and-rice dish of all time. My ultimate comfort food.

  3. Kennedy Poi says:

    To be honest my eyes watered just seeing your images here!

  4. Kath says:

    This looks amazing. Can I cook it in a wok, or would it turn out differently?

    1. Stephanie says:

      i think it’ll be okay in a wok, but it’ll depend on if the rice is submerged in the chicken stock or not. you can use any size pot though!

      1. Kath says:

        Thank you! Does the rice need to be washed before cooking it in the pan?

        1. Stephanie says:

          hi kath,
          i don’t wash my rice (a bad asian, i know! but apparently the rice washing thing is debunk?!) but if you prefer to, you can definitely do that, just make sure that you toast it well :)

  5. Joanne says:

    I made this the day after you first posted it and it was AMAZING. My husband and I are both from Singapore and when we tasted this we both agreed that this was super legit!!! So glad I now have a recipe I can use to whip up my favorite childhood food anytime!!! THANK YOU!!
    P.S. I am back here because I want to make this again :)

    1. Stephanie says:

      oh yay! that makes me so happy :)
      i’ll have to post my hardcore “real” version soon and see what you think!

  6. Davena says:

    From a Singaporean explant to New York City (and its tiny kitchens) this makes HCR look manageable. Especially for one person + leftovers!

    p.s. love the step-by-step pictures

  7. Anna says:

    Never had Hainanese chicken but though this recipe was so good! Couldn’t find boneless thighs that still had the skin on so used bone-in and extended the cooking time. I agree, could just eat a bowl of the rice. YUM!

  8. Christine says:

    If I double the recipe, does the cooking and resting time change? Thank you!

    1. Stephanie says:

      hi christine,
      it shouldn’t affect the cooking and resting time!

      1. Christine says:

        Thank you so much!!

  9. Jess says:

    Absolutely love this recipe – so easy and I love the ginger taste coming out. I grated my garlic, ginger and shallots which is just a personal preference.

    One question though, my chicken wasn’t cooked through with the time scale provided. Didn’t want to put it longer in case the rice starts to stick and adding more water would just make mushy rice. Any advice anyone?

    1. Stephanie says:

      hi jess,
      i would look for smaller pieces of chicken or even cutting the thighs into smaller pieces – a smaller mass means the heat will do more and cook the meat faster. hope that helps!

  10. Maria says:

    I am a longtime huge fan of your recipes, photos and writing !

    What would you recommend as a neutral oil?

    1. Stephanie says:

      hi maria,
      we tend to use grapeseed oil or canola :)

  11. Melissa says:

    Having lived in Asia for many years I am looking forward to trying this recipe! Can this recipe be doubled in equal portions in a 7.5 quart sauteuse? Also, is the jasmine rice pre-cooked? Love your blog!

    1. Stephanie says:

      you can definitely double it and the recipe is uncooked! :) hope you love it!

  12. Albert says:

    Thanks for sharing the recipe. Like you, I’m a huge fan of the dish!

    I’m hoping to get your suggestions on how I can improve the outcome. I’ve followed your recipe twice and each time the rice has either been too wet or greasy. Not sure if I’m trimming enough fat off the chicken? Heat is too low? Too much water? While the flavors are great, sadly my rice hasn’t been fluffy.

    Any tips would be appreciated!

    1. Stephanie says:

      hi albert,
      it’s hard to diagnose without seeing it but it’s probably that your heat is too low. try turning it up a bit :) if you find it too greasy, i would trim off more chicken fat, but the chicken fat is pretty essential to the authentic taste :)

  13. Jamie says:

    Hello! I just wanted to know how many people this recipe serves, since 4 chicken thighs are needed. I plan on making this dish for myself, so I was wondering how I could change the recipe to serve just one. And I don’t have kosher salt. What would be a good substitute?

    1. Stephanie says:

      hi jamie,
      i would say it serves 2 so you can make the recipe as is and have leftovers :)
      as for kosher salt, you can use regular table salt, just sprinkle it on the chicken to taste. hope that helps!

  14. Naz says:

    Hello! How did you render the fat out of the chicken skin? Is it just chopped up raw chicken skin heated up in a pan?

    1. Stephanie says:

      hi naz,
      yes, i just heated up chopped up chicken skin in a non-stick pan over low to medium low heat, stirring occasionally. it takes a while :)

  15. Ray says:

    Hi. How would I adjust this recipe if I wanted to cook the rice in a rice cooker instead of stovetop?

    1. Stephanie says:

      hi ray,
      i would measure out the rice using the cup that your rice cooker came with (2 cups) and then add chicken stock up to the line for 2 cups then add the chicken and green onions on top. turn on the rice cooker and when the rice cooker is done cooking, let it sit for an extra ten minutes.

  16. Lucy says:

    Hello! What time/other adjustments might I need to make if using bone-in thighs? Thank you!

    1. Stephanie says:

      hi lucy,
      i haven’t tried with bone in thighs – their cook time is a bit longer which means that the rice would get over cooked. if you don’t mind the rice being a bit on the well done side, i would increase the cook time by 5 minutes. hope that helps!

  17. Brendan says:

    Is the rice precooked before you fry it?

    1. Stephanie says:

      hi brendan,
      it’s uncooked!

  18. musta hana says:

    Very nice. I like the way you describe it.

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Thanks for reading as always!
-Steph & Mike