Douglas Chau's 80/20 One-Pot Hainanese Chicken Rice Recipe
A hearty one‑pot Hainanese chicken and rice that balances fragrant jasmine rice, tender chicken thighs, and two vibrant sauces—ginger scallion and chili garlic—for a satisfying, family‑friendly meal.
Recipe by Douglas Chau· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- 2 piece chicken thighs
- 1 cup jasmine rice
- 1 tsp chicken bouillon powder
- 1/2 tsp turmeric powder
- 1 piece cucumber
- to taste cilantro
Ginger Scallion Sauce
- 0.5 inch ginger
- 1 piece green onion
- 1 tsp sesame oil
- to taste salt
- 2 tbsp neutral oil
Chili Garlic Sauce
- 6 clove garlic
- 0.5 inch ginger
- 2 tbsp sambal
- 2 tbsp sriracha
- 1 tbsp chicken broth
- 1 tsp lime juice
- 2 tsp sugar
Instructions
- 1Pat the chicken thighs dry, then rub them with 2 tsp sesame oil and ¼ tsp salt; set aside to marinate briefly while you prepare the rice base.
- 2Rinse the jasmine rice quickly (optional) and place it in a large, heavy‑bottomed pot.
- 3Add the 6 minced garlic cloves, ½ inch of minced ginger, and the 3 sliced green onions to the pot; stir to combine with the rice.
- 4Pour in 1½ cups chicken broth, then sprinkle 1 tsp chicken bouillon powder and ½ tsp turmeric powder over the mixture; give everything a gentle stir.
- 5Lay the seasoned chicken thighs on top of the rice, skin side up, ensuring they are not submerged.
- 6Cover the pot with a tight‑fitting lid, bring to a rolling boil over high heat (≈212°F/212°F), then immediately reduce to a low simmer (≈180°F/180°F).
- 7Cook for 20 minutes, or until the liquid has been fully absorbed and the rice is tender; avoid lifting the lid during this time.
- 8While the rice and chicken simmer, prepare the Ginger Scallion Sauce following its component instructions.
- 9Also prepare the Chili Garlic Sauce as described in its component section.
- 10When the rice is done, turn off the heat and let the pot sit, covered, for an additional 10 minutes to allow the steam to finish cooking the chicken and to let the rice firm up.
- 11Remove the chicken thighs from the pot; slice each thigh into bite‑size pieces or serve whole, as preferred.
- 12Fluff the rice gently with a fork, then spoon a serving onto each plate.
- 13Arrange the sliced chicken on top of the rice, drizzle generously with both sauces, and garnish with optional cucumber ribbons, extra sliced green onions, and cilantro leaves.
- 14Serve immediately while hot, with extra sauce on the side for those who like extra heat.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Briefly marinate the chicken
After rubbing the thighs with sesame oil and salt, set them aside while you prepare the rice base.
Do not lift the lid while simmering
Cover the pot tightly and avoid lifting the lid during the 20‑minute simmer to let the rice absorb the liquid.
Rest the pot covered after cooking
Turn off the heat and let the pot sit, covered, for an additional 10 minutes before fluffing the rice.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make 80/20 Hainanese Chicken and Rice (One Pot)?
- About 45 minutes in total: 15 minutes of prep and 30 minutes of cooking.
- How many servings does this 80/20 Hainanese Chicken and Rice (One Pot) recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this 80/20 Hainanese Chicken and Rice (One Pot) recipe come from?
- It was shared by Douglas Chau on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.