Making authentic Hainanese chicken rice is not something you can casually do on a weeknight, but this recipe does it in less time and little effort, making it a great option for a weeknight dinner!
This one-pot Hainanese chicken rice recipe is not traditional. But what it is is an easy way to get all the delicious, familiar flavors of Hainanese chicken rice in a short amount of time, all done in one pot.
Hainanese Chicken Rice
- 4–6 bone-in chicken thighs, skin and fat trimmed and saved
- 2 tbsp neutral oil
- 1 jar ginger scallion sauce, divided
- 2 cups rice, washed
- 3 cups chicken broth
- 2 tbsp spring onions, chopped
- dark soy sauce
- chili sauce
In a large straight-sided skillet, add 2 tbsp oil over medium-high heat.
Add the chicken fat and trimmings to the oil and cook for about 5 mins until fat has rendered and browned.
Remove the chicken trimmings, leaving the fat in the pan. Lower heat to medium then add half of the ginger scallion sauce.
Add the rice and stir occasionally for about 5 minutes or until rice begins to color and slightly toast.
Add in the chicken broth and stir until evenly distributed.
Add the chicken thighs on top of the rice, skin side up. Turn the heat back up until it starts to bubble.
Once bubbling, lower the heat then cover the pot. Let cook for 15 mins undisturbed then remove the lid.
Continue to cook uncovered for 5 more mins or until rice is completely tender and liquid has evaporated.
Remove from heat. Garnish with spring onions, sweet soy sauce, chili sauce, and remaining ginger scallion sauce.