One Pot Chicken Rice – Hainanese Chicken Rice
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Enjoy light and smooth flavors with this filling dish.
Ingredients
Chicken Marinade:
Method
This recipe was sourced from Cook With Dana. For more delicious dishes, browse through our forum here.
Ingredients
Chicken Marinade:
- 2 pounds chicken thighs skin-on and boneless
- 1 teaspoon salt
- Chicken fat from the skin or 3 tablespoon of neutral oil
- 1 shallot minced
- 4 garlic cloves minced
- 1 inch ginger peeled and minced
- 2 cups jasmine rice
- ½ teaspoon salt
- 2 cups chicken broth
- 4 chicken thighs
- 2 green onions
- 1 Thai chili finely chopped (add more if you like!)
- 1 shallot finely chopped
- 1 inch ginger grated
- 1 garlic finely minced
- 1 lime squeezed
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon water
- ½ tablespoon sriracha or chili garlic sauce
- sliced cucumbers
- fried chicken skin (optional but highly recommended)
- cilantro optional
- peanuts optional
You can cook it all in one pot. Image Credit: Cook With Dana
Method
- Wash your chicken with running water and rub salt on the skin and meat. Wash salt off the chicken. Don’t forget to clean your sink and surfaces after. If you have bone-in chicken thighs, trim off the bone with scissors (trying to cut off little meat as possible). Trim the fat and excess skin off the chicken and save for later. Tip: Don't trim off all the chicken skin, just the skin that is hanging off or skin not covering the meat.
- Peel skin off ginger. Mince 1 shallot, 4 garlic cloves and ginger and set aside. Wash 2 cups of rice in a strainer until water runs clear and set aside.
- Add excess fat and chicken skin to a cold pot; turn to medium-low and fry chicken skin for 10 minutes to make chicken skin crispy and to render oil. Be careful, the skin splatters! After frying them golden, take out the skin and save them to eat later.
- Turn heat to medium. Add minced shallots, garlic, ginger and saute for 1 minute. Add washed rice and saute for 1 minute. Add 2 cups of chicken broth and ½ teaspoon salt. Mix everything together.
- Add chicken thighs and add green onions on top of the rice. Cook on high heat for 5 minutes covered. Then turn heat to low and cook for 10-12 more minutes (still covered). Then, turn off heat and let it rest for 15-20 minutes. Do not open the lid at all during the rice cooking process!
- While the chicken is cooking you can make one or both of the sauces by chopping by hand or food processor. For the ginger scallion (traditional): Peel and grate ginger. Slice green onions. Place green onions and ginger in a heat-resistant bowl with ½ teaspoon salt, a pinch of sugar and a pinch of chicken bouillon. Heat pot to high heat. Add ½ cup of oil to the pot and heat for 3-4 minutes. Test if the oil is hot enough by adding one small slice of green onion. Once it sizzles, add all the hot oil to the bowl. Mix together and set aside.
- For the sweet chili: Slice 1 Thai chili very finely. Finely chop 1 shallot and garlic. In a bowl, add shallot, Thai chili, and garlic. Grate ginger in the bowl. Squeeze 1 lime and add 1 tablespoon sugar, rice vinegar, soy sauce and water. Add ½ tablespoon sriracha and mix everything together until sugar has dissolved.
- To serve, fluff up the rice and slice the chicken. Top with ginger scallion and/or sweet chili sauce. Garnish with cilantro and sliced cucumbers. Optional, but highly recommended, add some peanuts and the crispy chicken skin on the rice. Enjoy while hot.
Enjoy a filling dish anytime! Image Credit: Cook With Dana
This recipe was sourced from Cook With Dana. For more delicious dishes, browse through our forum here.
