One-Pot Hainanese Chicken Rice
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One-Pot Hainanese Chicken Rice

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Level

easy

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Cooking

27 min

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Preparation

30 min

Ingredients

Servings

4
Chicken Breasts/Thighs
skin-on with bones removed
4
Salt
12 tsp
Rendered Chicken Fat
or vegetable oil
1 tbsp
Young Ginger
minced
1 tbsp
Garlic
minced
1 clove
Shallot
sliced
1
White Jasmine Rice
1 cup
Chicken Stock
1 cup
Spring Onions
2
Spring Onion Oil
Spring Onions
sliced
12 cup
Vegetable Oil
14 cup
Salt
to taste

How to cook

Start cooking

  • Rub the skin-on chicken 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.
  • Add chicken stock, then place the chicken, skin-side up, in the pan. Add the spring 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 mins. Turn off the heat and leave it to rest for 10 mins.
  • While the rice is cooking, make the spring onion oil: place the spring onion in a deep heat-proof bowl and set aside.
  • In a small pot, heat oil over medium heat. Remove the pot from the stove and very carefully pour over the green onions – they will sizzle and bubble up.
  • Stir in some salt to taste.
  • When the 10 min rest time is up, remove and discard the spring onions.
  • Remove the chicken and slice evenly.
  • Fluff up the rice and serve with chicken, thinly sliced cucumbers and spring onion oil. Serve immediately!
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