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One-Pot Hainanese Chicken Rice

5 Minutes + 35 Minutes Cooking



If you’re looking for your next hands-off one pot dinner this Easy One-Pot Hainanese Chicken Rice is the answer for you! This recipe is my ultimate comfort food and also my all-time-favorite go to meal. It’s easy, quick and unbelievable delicious.

This recipe’s reputation might make you believe it’s complex and time-consuming, but it’s actually the opposite! You can effortlessly make this fantastic Asian classic in the comfort of your own home. It requires just one pot, making preparation and kitchen cleanup a breeze. As a result, you’ll have ample time for your preferred activities or quality family time.



Adjust Servings
4 chicken thighs
1 tablespoon vegetable oil
6 garlic cloves
1 tablespoon minced garlic
300 grams jasmine rice
500 ml chicken stock
1 teaspoon soy sauce
salt and pepper to taste
For the Sauce
1 teaspoon minced ginger
6 finely sliced spring onions
1 teaspoon sesame oil
50 ml vegetable oil
Nutritional Information
766 Calories
40 g Fat
31 g Protein
69 g Carbs
2 g Sugars


Prepare the Chicken
Begin by preparing the chicken thighs. Sprinkle salt and pepper on all sides of the chicken thighs, ensuring they are evenly seasoned. Heat a pot over medium heat and add the vegetable oil. Allow it to heat up for a minute or two. Carefully place the seasoned chicken thighs in the pot, skin-side down. Let them cook undisturbed for about 4-5 minutes or until they turn a golden brown color and develop a crispy skin.
Once the chicken thighs are golden, flip them over to cook the other side. Cook for an additional 4-5 minutes. This will help seal in the juices and enhance the flavor. While the chicken is cooking, prepare the garlic and ginger. Peel and crush the garlic cloves, and finely mince the ginger. Set them aside for later use. Remove the golden brown chicken thighs from the pot and set them aside on a plate or cutting board.
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Cook the Rice
In the same pot, add the crushed garlic cloves and minced ginger. Sauté them over medium heat until they become fragrant and start to release their flavors. Add the jasmine rice to the pot with the garlic and ginger. Stir the rice continuously for about 2-3 minutes, allowing it to absorb the flavors and slightly toast. Pour the chicken stock into the pot with the rice. Add the soy sauce as well. Stir everything together to ensure the ingredients are well combined. Carefully return the chicken thighs to the pot, nestling them into the rice and liquid. This will allow the chicken to cook and infuse its delicious flavors into the rice.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid to create a steamy environment for the rice and chicken to cook together. Allow to simmer for about 20-25 minutes.
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Time for the Sauce!
While the rice and chicken are cooking, prepare the flavorful sauce. In a separate small pan, heat the vegetable oil over medium heat until it becomes hot. Add the minced ginger and finely sliced spring onions to the hot oil. Stir them continuously for about a minute or until they become fragrant and slightly crispy. Remove the pan from heat and carefully pour the hot oil, garlic, and spring onions into a heatproof bowl. Stir in the sesame oil to complete the sauce.
Once the rice is cooked, remove the pot from the heat and let it rest, covered, for a few minutes to allow the flavors to meld together. To serve, place a generous portion of the fragrant rice onto a plate or bowl. Top it with a succulent chicken thigh and drizzle the spring onion sauce over the chicken and rice, adding an extra burst of aromatic flavors.
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To ensure even cooking, choose chicken thighs that are roughly the same size. This will help maintain consistent cooking times.
you prefer boneless chicken, you can use boneless, skin-on chicken thighs or boneless chicken breasts. Adjust the cooking time accordingly, as boneless chicken may cook faster.
Instead of jasmine rice, you can use other types of rice like basmati or long-grain rice. Just adjust the cooking time and liquid ratio according to the specific rice you choose.
If you prefer a vegetarian version, you can replace the chicken thighs with tofu or tempeh. Use vegetable stock instead of chicken stock to maintain the flavors.
Leftover One-Pot Hainanese Chicken Rice can be stored in an airtight container in the refrigerator for up to 3 days.

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