Hainanese Chicken and Rice
A one-pot Hainanese-style chicken and ginger-garlic rice served with ginger scallion sauce, chili garlic sauce, cucumber, cilantro, and green onion.
By Thiago Temple Published
Prep
15 min
Cook
30 min
Total
45 min
Serves
2
Level
Intermediate
This one-pot version cooks seasoned chicken thighs directly over aromatic ginger-garlic rice. Two punchy sauces and cool cucumber make it a complete meal without adding much hands-on work.
Ingredients
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Amounts as written — this recipe serves 2.
Steps
- 1
Place the chicken thighs in a mixing bowl and season with 2 teaspoons sesame oil and 1/4 teaspoon salt.
- 2
Add the jasmine rice, garlic, ginger, green onions, chicken broth, chicken bouillon powder, and turmeric to a pot. There is no need to rinse the rice.
- 3
Place the seasoned chicken thighs on top of the rice.
- 4
Bring the pot to a boil, then reduce to a simmer. Cover and simmer for about 20 minutes, or until the liquid has been absorbed and the chicken reaches at least 165°F (74°C) at its thickest point.
- 5
While the chicken and rice cook, make the ginger scallion sauce. Add the ginger, green onion, and salt to a heatproof bowl.
- 6
Heat 1 teaspoon sesame oil and 2 tablespoons neutral oil in a small pan until hot and shimmering.
- 7
Carefully pour the hot oil over the ginger, green onion, and salt. Stir to combine.
- 8
Make the chili garlic sauce by combining the garlic, ginger, sambal, sriracha, chicken broth, lime juice, and sugar in a bowl.
- 9
After about 20 minutes, remove the chicken and slice it or leave the thighs whole. Cover the rice and let it rest for another 10 minutes.
- 10
Serve the ginger-garlic rice with the chicken, ginger scallion sauce, chili garlic sauce, cucumber, cilantro, and additional green onion.
