One-Pot Hainanese Chicken Rice
45 min2 servings
Jasmine rice cooked in chicken stock with poached chicken thighs on top, served with ginger-scallion oil and sweet soy sauce.
| prepHave a small heatproof bowl and a small microwave-safe bowl ready for the sauces. | ||||
| 4 to 6 boneless chicken thighs | Season chicken, marinate 10 min | Slice chicken, serve with rice & both sauces | ||
| 3/4 teaspoon kosher salt | ||||
| 1/4 teaspoon ground white pepper | ||||
| 1 teaspoon toasted sesame oil | ||||
| 1 tablespoon neutral oil | Sauté garlic & ginger, toast rice 30 sec | Add stock, turmeric & scallion; lay chicken on top | Bring to boil, cover, simmer 15 min, rest 5–10 min | |
| 3 garlic cloves, minced | ||||
| 2 thumbs ginger, sliced | ||||
| 185 g rinsed white jasmine rice | ||||
| 300 ml unsalted chicken stock | ||||
| 1/8 teaspoon ground turmeric (optional) | ||||
| 1 scallion, quartered | ||||
| 1 tablespoon grated ginger | Mix ginger & scallion, heat oil to 350°F / 175°C, pour over | |||
| 2 tablespoons chopped scallion (whites and greens) | ||||
| 1 1/2 tablespoons neutral oil (for ginger-scallion sauce) | ||||
| 1 1/2 tablespoons dark soy sauce | Mix soy sauce & sugar, microwave 20–30 sec | |||
| 1 tablespoon granulated sugar | ||||
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