One Pot Hainanese Chicken and Rice Recipe

I absolutely love sharing this One Pot Hainanese Chicken and Rice Recipe because it’s one of those dishes that feels fancy but really isn’t complicated at all. I remember the first time I made it, how impressed everyone was with the tender chicken and the deeply flavorful rice that soaks up every bit of good stuff from the broth. It’s just perfect for a cozy dinner at home that doesn’t leave you stuck doing dishes for hours.

You’ll find that this recipe works beautifully anytime you crave a comforting, wholesome meal but want to keep it simple and hands-off. Plus, using just one pot means you get incredible flavors with minimal cleanup — a total win in my book. I’ve made this countless times for friends and family, and they always ask for seconds!

this Recipe

Ingredients You’ll Need

These ingredients come together in such a simple way, each playing a crucial role — from the fragrant ginger to the rendering chicken fat that gives everything a beautiful aroma. A quick grocery run will set you up nicely!

• Kosher salt: Great for seasoning the chicken skin well without overpowering flavors.
• Boneless, skin-on chicken thighs: I prefer thighs here because they stay juicy and tender during cooking.
• Rendered chicken fat or neutral oil: Gives the rice a richer taste; rendered fat makes it even more authentic.
• Minced ginger: The aromatic backbone of the whole dish, adding warmth and freshness.
• Minced garlic: Adds depth and a slight savory edge.
• Finely diced shallot: Sweetness and subtle onion flavor that rounds out the aromatics.
• White jasmine rice: Its fragrance complements the chicken perfectly — make sure to rinse it for fluffiness.
• Low sodium chicken stock: Keeps the broth flavorful without being overly salty.
• Whole green onions: Added while cooking to infuse subtle onion notes into the rice and chicken.
• Thinly sliced green onions: For the green onion oil garnish that adds a fresh crunch and pop of flavor.
• Neutral oil: Used in the green onion oil to avoid competing flavors.
• Chili sauce: Optional but highly recommended for brightness and spice when serving.
• Sliced cucumbers: Provides a refreshing contrast you’ll love alongside the rich chicken and rice.

Variations

I like to mix it up depending on what I have on hand or what flavor mood we’re in at home — feel free to play around and make this one pot Hainanese chicken and rice recipe your own.

• Use Chicken Breasts: I’ve tried swapping thighs for breasts when I wanted something leaner — just watch cooking time closely since breasts dry out faster.
• Add Aromatics: Sometimes I toss in a few slices of star anise or pandan leaves to give the rice an exotic twist.
• Vegetables: Tossing in baby bok choy or steamed greens on the side balances the meal nicely.
• Spicy Twist: Stir in some freshly grated ginger or sliced fresh chilies into the green onion oil for an extra kick.

How to Make One Pot Hainanese Chicken and Rice Recipe

Step 1: Prepare and Season the Chicken

Start by rubbing kosher salt generously over the skin of your boneless, skin-on chicken thighs. This helps draw out moisture and crisps up the skin just enough once cooked. I always let this rest while prepping the other ingredients to let that salt do its magic.

Step 2: Sauté Aromatics and Toast Rice

Heat the rendered chicken fat or neutral oil in your pot over medium heat. Add minced ginger, garlic, and diced shallots, stirring gently until fragrant — usually about 2 minutes. Then, stir in the rinsed jasmine rice and fry it gently until it looks glossy; this step is key for that perfect texture and encourages the rice to soak up all the flavors.

Step 3: Add Stock, Chicken & Green Onions, Then Simmer

Pour in your low sodium chicken stock and place the seasoned chicken thighs skin side up right on top of the rice. Scatter whole green onions over the dish. Bring everything to a boil over medium-high, then reduce the heat, cover, and let it simmer gently for 17 minutes. Resist peeking too much — this slow cook helps the flavors meld beautifully.

Step 4: Make the Green Onion Oil While It Cooks

Place thinly sliced green onions in a heatproof bowl and set aside. Heat 1/4 cup of neutral oil in a small pot until it reaches about 275°F. Carefully pour the hot oil over the green onions — watch for the sizzle and bubble! Stir in salt to taste. This fragrant oil is what makes the entire dish pop, trust me on that.

Step 5: Rest, Plate, and Serve

After simmering, turn off the heat but leave the pot covered to rest for 10 minutes — this lets the rice finish steaming and the chicken relax. Remove and discard the whole green onions you cooked with the rice. Pull the chicken out and slice it neatly. Fluff up the rice, drizzle generously with your green onion oil, and serve with sliced cucumbers and chili sauce on the side. Your One Pot Hainanese Chicken and Rice Recipe is ready to enjoy!

How to Serve One Pot Hainanese Chicken and Rice Recipe

Garnishes

I love topping my plate with a drizzle of that fragrant green onion oil and a side of thinly sliced cucumbers — the freshness really balances the richness. A spoonful of chili sauce on the side adds a welcome spicy zing that wakes up your taste buds.

Side Dishes

Simple steamed or sautéed greens like bok choy, gai lan, or even some blanched spinach pair beautifully here. If I want to round out the meal, I sometimes add a bowl of clear chicken broth or a light vegetable soup.

Creative Ways to Present

For a dinner party, I like to plate the chicken slices neatly atop the rice, then drizzle the green onion oil artistically in zigzags. A small pile of fresh cucumber curls and a vibrant dollop of homemade chili sauce completes the look – it always gets compliments!

Make Ahead and Storage

Storing Leftovers

I store leftover chicken and rice separately in airtight containers in the fridge for up to 3 days. This keeps the rice from getting soggy and the chicken juicy. When reheating, I recommend adding a splash of water to the rice to bring it back to life.

Freezing

I usually don’t freeze this dish because the texture of the rice changes, but if you want to, freeze the chicken and rice separately in freezer-safe bags. When thawing, defrost overnight in the fridge and reheat gently.

Reheating

Reheat the rice with a splash of water in the microwave or on the stovetop to keep it fluffy. The chicken warms up best in a covered pan on low heat to prevent it from drying out, or you can quickly crisp the skin under a broiler if you want to revive that texture.

FAQs

Final Thoughts

Honestly, this One Pot Hainanese Chicken and Rice Recipe is one of those dishes that feels like a warm hug on a plate. It’s simple, flavorful, and surprisingly impressive every time you serve it. I can’t recommend it enough if you want something comforting that’s easy to throw together without sacrificing taste. Give it a go — I bet it’ll become a favorite in your recipe rotation just like it did in mine!

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