Easy One-Pot Hainan Chicken Rice (30 Minutes)

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!

5 from 6 votes

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Prep Time 8

Cook Time 15

Total Time 23

Course Main Course

Cuisine Asian, Chinese

Servings

Calories per serving 919 kcal

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 tablespoon vegetable oil or any neutral oil
2 teaspoon regular soy sauce
2 teaspoon salt
1 green onion chopped in half

Serve with:

sweet chili sauce as needed
green onion sauce as needed

Instructions

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 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.
Add the chicken broth, vegetable oil, soy sauce, sliced ginger, garlic cloves, and remaining salt to the rice. Mix well.
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.
Bring the broth to a boil over high heat, then immediately reduce to low heat. Simmer for 12 minutes without lifting the lid.
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.
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.
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.

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