One-Pot Hainanese Chicken Rice – 45-Minute Recipe
A comforting one‑pot Hainanese chicken and rice featuring tender chicken thighs, fragrant jasmine rice, a bright ginger‑scallion sauce, and a spicy chili‑garlic sauce. The dish simmers together for a quick, flavorful dinner that serves a family.
Recipe by Douglas Chau· Structured by ReelsMeals
From: Instagram(view original)
4.3 (8)
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Ingredients
- 2 chicken thighs
- 1 1/4 cup jasmine rice
- 2 green onions
- 1 tsp chicken bouillon powder
- 1/2 tsp turmeric powder
- 1 cucumber
- to taste cilantro
Ginger Scallion Sauce
- 0.5 inch ginger
- 1 green onion
- 1 tsp sesame oil
- to taste salt
- 3 tbsp neutral oil
Chili Garlic Sauce
- 6 clove garlic
- 0.5 inch ginger
- 2 tbsp sambal
- 2 tbsp sriracha
- 2 tbsp chicken broth
- 1 tbsp lime juice
- 2 tsp sugar
Instructions
- 1Season the chicken thighs with sesame oil and salt, mixing until evenly coated.
- 2In a large pot, combine jasmine rice, minced garlic, sliced ginger, sliced green onions, chicken broth, chicken bouillon powder, and turmeric powder; stir to coat the rice evenly.
- 3Place the seasoned chicken thighs on top of the rice mixture, skin side up.
- 4Bring the pot to a rolling boil over medium‑high heat, uncovered.
- 5Once boiling, reduce the heat to low, cover tightly, and simmer for 20 minutes, or until the liquid is fully absorbed and the rice is tender.
- 6While the rice and chicken cook, prepare the ginger‑scallion sauce: combine sliced ginger, sliced green onion, and a pinch of salt in a small bowl.
- 7Heat sesame oil and neutral oil in a skillet over medium heat until shimmering and just beginning to smoke, then carefully pour the hot oil over the ginger‑scallion mixture and stir to combine.
- 8Prepare the chili garlic sauce by whisking together minced garlic, grated ginger, sambal, sriracha, chicken broth, lime juice, and sugar in a bowl until smooth.
- 9After the rice has finished cooking, turn off the heat and let the pot remain covered for an additional 10 minutes to steam and set.
- 10Remove the chicken thighs from the pot, slice against the grain, and arrange on a serving platter; fluff the rice with a fork.
- 11Serve the chicken and rice with generous spoonfuls of ginger‑scallion sauce and chili garlic sauce, garnished with cucumber slices, fresh cilantro, and extra green onion if desired.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Season before cooking
Season the chicken thighs with sesame oil and salt before placing them on the rice.
Cover tightly for simmer
Reduce heat to low, cover the pot tightly, and simmer for 20 minutes until the liquid is absorbed.
Rest before serving
After cooking, keep the pot covered for an additional 10 minutes to steam and set.
Fluff rice before plating
Remove the chicken, then fluff the rice with a fork before serving.
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4.3 (8)
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 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 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 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.