Quick & Easy One-Pot Hainan Chicken Rice

Tender, silky chicken thighs cooked over a bed of savory rice. This quick and easy one-pot Hainan chicken rice is ready in 25 minutes with simple ingredients. This popular Chinese dish is great as a meal on busy weeknights!

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 boneless chicken thighs skin on
1 cup uncooked jasmine rice
1.5 cups chicken broth low sodium
2 cloves garlic peeled
2 inches ginger peeled & thinly sliced
1 green onion chopped in half
1 tablespoon vegetable oil or any neutral oil
2 teaspoon regular soy sauce
2 teaspoon salt

Optional Serving Sauces:

sweet chili sauce as needed
green onion sauce as needed

Instructions

Rub 1.5 teaspoon of salt on the skin of your chicken thighs until they're shiny and smooth. Pat them dry with a paper towel. Set aside.
Rinse jasmine rice with cold water a few times until water runs clear. Pour out the water. Transfer strained rice to a large non-stick wok or large pan.
Add chicken broth, vegetable oil, soy sauce, chopped ginger, garlic cloves, and remaining salt to the rice. Mix well.
Place the chicken skin-side down on top of the rice and broth mixture and do not submerge it. Then place the green onion over top. Cover with a lid.
Bring the chicken and rice to boil on high heat. Once it comes to a boil, immediately reduce to low heat and cook for 12 minutes.
After the 12 minute mark, shut off the heat (do not remove off the burner) and keep covered with a lid so the steam can evaporate the residual broth, about 3-5 minutes.
Once there's no more liquids in the base of the pan, remove the green onion, ginger and garlic cloves.
Remove and slice cooked chicken on a cutting board with a sharp knife. Serve with cooked rice, sweet chili sauce, green onion sauce and enjoy!

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