Easy One-Pot Hainan Chicken Rice (30 Minutes)

Name: Easy One-Pot Hainan Chicken Rice (30 Minutes)
Prep time: 8 min
Cook time: 15 min
Total time: 23 min
Ingredients: 1 lb skin-on boneless chicken thighs; 1 cup uncooked jasmine rice; 1.5 cups chicken broth (low-sodium); 2 garlic cloves (peeled); 2 inches ginger (peeled & thinly sliced); 1 tbsp vegetable oil (or any neutral oil); 2 tsp regular soy sauce; 2 tsp salt; 1 green onion (chopped in half); sweet chili sauce (as needed); green onion sauce (as needed)

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Tender, silky chicken thighs served over fluffy, savory rice infused with ginger and garlic. This easy one-pot Hainan chicken rice recipe is ready in just 30 minutes. I cook the chicken directly over the rice so its juices soak into every grain, making it extra flavorful!

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Ingredients & Substitutes
Expert Tips
Instructions
Storage & Reheating
Pairing Suggestions
FAQ
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Hainan chicken rice is a popular Chinese dish with roots in Hainan, China, that's especially beloved in Singapore and Malaysia. It's traditionally made by poaching chicken and cooking rice in flavorful chicken broth, then serving both with ginger scallion sauce or sweet chili sauce and fresh cucumbers.

Growing up, I remember watching my mother prepare Hainan chicken rice using the traditional method. While I loved the tender chicken and fragrant rice, I wanted to recreate those flavors without all the extra preparation. That's how I came up with this quicker one-pot version.

When I make this dish for dinner, I keep the pan covered so the chicken and rice cook gently in the steam without losing too much moisture. I also let everything rest on the switched-off burner with the lid on so the rice can absorb the remaining broth and finish cooking until fluffy.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

Ingredients for making Hainan Chicken Rice

Boneless Skin-On Chicken Thighs: I recommend these for their tender, juicy meat and silky skin. If unavailable, buy bone-in, skin-on chicken thighs and debone them before cooking. Avoid skinless thighs, which lack the silky skin, and chicken breasts, which can dry out more easily.
Jasmine Rice: I prefer jasmine rice for its fragrant aroma and fluffy texture. Standard long-grain white rice also works. Avoid brown or short-grain rice for this method.
Chicken Broth: I recommend low-sodium chicken broth to give the rice a rich, savory flavor as it cooks.
Garlic Cloves: Infuse the rice with a savory, garlicky aroma as it cooks.
Ginger: Adds a warm, fragrant flavor that complements the chicken and rice.
Green Onions: Infuse the chicken and rice with a mild onion aroma as they steam.
Vegetable Oil: Or use a neutral oil with a high smoke point, such as canola or refined avocado oil.
Regular Soy Sauce: Seasons the rice with a savory, umami-rich flavor and gives it a light golden color. Or substitute with light soy sauce or low-sodium soy sauce. For a gluten-free option, use gluten-free tamari.
Salt: Used to rub the chicken skin before cooking, helping clean and smooth its surface.
Homemade Ginger Scallion Sauce: I highly recommend serving this with the chicken and rice for its fragrant, savory flavor.
Sweet Chili Sauce: For serving with the chicken and rice. Find this at Asian grocery stores.

Expert Tips

Rub the chicken skin with salt to clean and smooth its surface before cooking. Rinse off the salt and pat dry afterward.
Rinse the jasmine rice until the water runs clear to remove excess surface starch so the rice cooks up fluffy instead of overly sticky.
Place the chicken over the rice without burying it so the chicken can cook evenly in the steam.
Keep the lid closed while cooking to trap steam and help the chicken and rice cook evenly. Avoid lifting it unnecessarily.
Make sure the broth is fully absorbed before serving so the rice is fluffy instead of wet or mushy.
Check the chicken's internal temperature with a meat thermometer to ensure the thickest part reaches 165°F before serving.

Instructions

Below are instructions on how to make one-pot Hainan chicken rice:

Rice, chicken, aromatics and broth in a large pan.

Prepare the Chicken: Rub 1.5 teaspoon of salt over the chicken skin until smooth and shiny. Rinse off the salt under cold running water, then pat the chicken dry with paper towels. Set aside.
Rinse the Rice: Rinse the jasmine rice under cold water several times until the water runs clear. Drain well and transfer to a large nonstick wok or deep pan with a fitted lid.
Season the Rice: Add the chicken broth, vegetable oil, soy sauce, chopped ginger, garlic cloves, and remaining salt to the rice. Mix well.
Add the Chicken: Place the chicken thighs skin-side down over the rice and broth mixture without submerging them in the rice. Lay the green onions over the chicken and cover with a lid.
Cook the Chicken and Rice: Bring the broth to a boil over high heat, then immediately reduce to low heat. Simmer for 12 minutes without lifting the lid.
Rest the Chicken and Rice: Turn off the heat and leave the pan on the switched-off burner, covered, for 3-5 minutes so the rice can absorb the remaining broth.
Check for Doneness: Remove the lid and check that the rice is tender and the broth is fully absorbed. If there's still liquid remaining, cover and let everything rest on the switched-off burner for a few more minutes. Check again before serving.
Slice and Serve: Remove the green onions, ginger, and garlic cloves. Transfer the chicken to a cutting board and slice into strips with a sharp knife. Serve immediately over the rice with sweet chili sauce and ginger scallion sauce.

Storage & Reheating

Refrigerator: Let leftover Hainan chicken rice cool briefly, then transfer to an airtight container and refrigerate within 1 hour for up to 4 days.
Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. The rice may become slightly drier.
Reheating: Add a splash of water and microwave in 1-minute intervals until steaming hot throughout, or reheat in a covered pan over medium-low heat until thoroughly heated.

Pairing Suggestions

Serve Hainan chicken rice with:

Garlic Bok Choy: Crisp, garlicky greens add freshness to the meal.
Egg Drop Soup: A light, savory soup that complements the chicken and rice.
Crab Rangoon: Crispy, creamy wontons contrast with the tender chicken and rice.

FAQ

Why is my rice still hard after cooking?

The rice may need more liquid or cooking time. Add a splash of chicken broth or water, cover, and cook over low heat for a few more minutes until tender.

What if my chicken isn't fully cooked after 12 minutes?

Keep the pan covered and continue cooking over low heat until the thickest part of the chicken reaches an internal temperature of 165°F. Cooking times may vary depending on the thickness of the chicken thighs.

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