One-pot Hainanese chicken rice

• servings: 4 servings
• active time: 20 minutes
• total time: 47 minutes

Ingredients

4 pieces chicken thighs, skin on (about 180g/6.3oz each, see note 1)

1 tsp salt

1 tsp tumeric

1 pinch ground white pepper

1 ½ cup jasmine rice, or short grain white rice (about 310g)

2 tbsp neutral cooking oil

4 stalk scallions, finely chopped

1 tbsp minced ginger

1 tbsp minced garlic

¼ tsp salt

2 tbsp light soy sauce

1 tbsp fresh lime juice

1 tsp sesame oil

fresh chilli, finely chopped (optional)

cucumber, sliced (or blanched green vegetables, such as Bok Choy, spinach, etc.)

Directions

Marinate the chicken

- Put the chicken thighs into a bowl then sprinkle with salt, tumeric, and white pepper. Rub to evenly distribute. Leave to marinate for 10 minutes or so.

Cook the rice and chicken

- Rinse the rice with cold water then drain well. Set aside.

- Heat oil in a pot over medium heat on a stove (see note 2 & 3 if using an instant pot or a rice cooker). Add chopped scallions, minced ginger, tumeric, and minced garlic. Fry until fragrant (do not burn). Scoop out about ⅔ of the aromatic to a small bowl for later use.

- Put in the drained rice and fry for 30 seconds or so. Add 2 cups of water and ¼ teaspoon of salt (see note 4). Use a spatula to scrape the bottom to loosen any grains stuck to the pot. Place the marinated chicken pieces on top of the rice without overlapping.

- Leave to cook uncovered until the water starts boiling very gently. Put on a tight lid and turn the heat to the lowest. Leave to cook for 20 minutes.

- Turn off the heat when the time is up. Let it sit for another 10 minutes (see note 1). Remember not to open the lid during the cooking and resting process.

Serve the dish

- Take out the chicken thighs. Remove the centre bones. Then slice them into bite-sized strips.

- Put the rice onto individual serving plates. Place the chicken on the side, along with cucumber slices.

- Add light soy sauce, lime juice, sesame oil and fresh chilli (optional) to the fried aromatics you saved earlier. Serve it as a dipping sauce or pour it over the chicken.

Notes

Cook low heat on pot, try less water next time maybe like 5:4 water to rice

Try doing the toasting in pan and move to rice cooker. Would need to prep and it would take probably an hour and a half

Nutrition

• Serving Size: 4
• Calories: 836 kcal
• Total Fat: 40 g
• Saturated Fat: 15 g
• Unsaturated Fat: 21 g
• Trans Fat: 0 g
• Cholesterol: 189 mg
• Sodium: 887 mg
• Total Carbohydrate: 76 g
• Dietary Fiber: 2 g
• Total Sugars: 1 g
• Protein: 39 g