One-Pot Hainanese Chicken Rice 🐓🍚
one pot hainanese chicken rice 🐓🍚 can use nabe, regular pot, or rice cooker!
🍗 5-6 boneless skin-on chicken thighs (save any excess skin)
🍚 2 cups medium grain rice, rinsed
🥣 2¼ cups chicken stock
🫚 4 slices ginger + 2 tbsp minced ginger
🧄 5 cloves garlic, minced
🌿 3 scallions, whites and greens separated
🧂 1½ tsp salt + 1 tsp sugar
🥄 1 tsp toasted sesame oil
🥒 cucumber, to serve
sauce 1: ¼ cup minced ginger + ½ cup sliced scallions + ½ tsp salt + 6 tbsp hot oil poured over
sauce 2: 3 tbsp sambal + 1 clove garlic + 1 tsp ginger + juice of ½ lime + a spoonful of drippings, blended
1. optional but worth it: render any excess chicken skin in the dry nabe over medium-low with a splash of water, 8-10 min, until crispy. pull out the cracklings, salt them, leave the fat in the pot. no extra skin? just start with 1 tbsp neutral oil.
2. salt the thighs and sear skin-side down in that fat over medium until deeply golden, 5-6 min. remove.
3. fry the minced ginger, garlic and scallion whites in the fat, 1 min.
4. add the rice and toast 2 min so every grain gets coated. add stock, salt, sugar, sesame oil and ginger slices. stir once.
5. nestle the thighs back on top skin-side up. cover, bring to a simmer, then lowest heat 13-15 min.
6. off heat, rest 10 min with the lid on. no peeking.
7. crank to medium-high 2-3 min for the crispy rice bottom. slice the chicken, top with scallion greens and cracklings, serve with both sauces and cucumber.
no nabe? a dutch oven or any heavy pot with a tight lid works the same way. or do it in the rice cooker: sear the chicken and toast the rice in a skillet, dump it all in the rice cooker bowl with 2 cups stock, chicken on top, run a white rice cycle, rest 10 min. you just won't get the crispy bottom.
using jasmine instead? go up to 2½ cups stock. medium grain drinks less liquid and comes out a little stickier and cozier, jasmine gives you the classic separate fragrant grains. both are delicious.
full recipe on my substack, link in bio 🤍
#hainanesechickenrice #onepotmeal #nabe #weeknightdinner #asianrecipes
Making Hainanese chicken rice in one pot is a fantastic way to enjoy this iconic Asian dish without the hassle of multiple pans or complicated steps. One key tip I’ve learned from experience is to carefully render the excess chicken skin to create crispy cracklings. This not only adds texture but enriches the flavor of the dish by infusing the pot with delicious chicken fat. Using medium grain rice is a great choice because it absorbs the chicken stock well, resulting in a sticky yet comforting texture. However, if you prefer jasmine rice for its fragrant and fluffy grains, increasing the stock to 2½ cups ensures the rice cooks perfectly. Toasting the rice with ginger, garlic, and scallion whites before simmering enhances its aroma and layers of flavor. One challenge is achieving the crispy rice bottom traditionally found in claypot versions. This recipe’s method of finishing on medium-high heat after resting really brings that satisfying crust to life, which is a highlight when eating Hainanese chicken rice. If you’re short on time or equipment, using a rice cooker is a practical alternative. While you won’t get the crispy bottom, the slow cooking cycle still produces tender chicken and flavorful rice. Personally, I like to customize my dipping sauces too—adding freshly squeezed lime juice or a touch more sambal can brighten the overall dish. Serving with fresh cucumber slices provides a refreshing balance to the savory, rich chicken and rice, making this meal well-rounded and perfect for a cozy weeknight dinner or casual entertaining. This approach makes it easy for home cooks to enjoy a restaurant-style Hainanese chicken rice experience with minimal cleanup and maximum flavor.