If you’re looking for a meal that feels like a comforting kitchen hug but is sophisticated enough for friends, One Pot Hainanese Chicken and Rice is pure magic. This iconic dish brings together tender chicken, fragrant ginger and garlic, and impossibly fluffy jasmine rice, all cooked in a single pot for effortless cleanup. The flavors meld into something greater than the sum of their parts, with zesty dipping sauces and fresh garnishes that make every bite sing. Whether you grew up on Hainanese chicken or you’re looking to try a new favorite, this recipe is simple enough for weeknights but impressive for special occasions.
Ingredients You’ll Need
This recipe calls for everyday ingredients, but each one is a star player! The rich chicken, aromatic ginger, garlicky sauces, and perfectly seasoned rice come together for a symphony of textures and flavors. Take a look at what you need and why every piece of the puzzle matters.
- Chicken thighs: Bone-in, skin-on delivers maximum juiciness and depth, but boneless, skinless works if you’re in a hurry.
- Jasmine rice: Rinse well for fluffiness; this fragrant grain soaks up every bit of flavor from the broth and aromatics.
- Garlic: Freshly minced for punchy depth in both the rice and vibrant sauces.
- Ginger: Adds signature warmth and zing, both in the rice and as the backbone of the dipping sauce.
- Onion: Chopped small to melt into the base, infusing everything with sweetness.
- Chicken broth: Enriches the rice and chicken, creating savory layers and an aromatic steam bath.
- Sesame oil: Just a splash for nuttiness and that “can’t quite place it, but need more” flavor.
- Soy sauce: Brings umami depth and gorgeous color to the pot and the sauce alike.
- Salt: Deepens all the flavors and balances the sauces.
- White pepper: A little bit lifts everything with its floral, spicy notes—don’t substitute black if you can help it.
- Neutral oil: Used for blooming ginger and garlic in the dipping sauce, choose canola or vegetable.
- Rice vinegar: Optional but adds a gentle tang and sparkle, especially pleasant in the sauces.
- Sugar: Optional for the dipping sauce, to round out the soy’s saltiness.
- Green onion or chili: For garnish, these make every bite pop and add fresh crunch and heat.
How to Make One Pot Hainanese Chicken and Rice
Step 1: Sauté Your Aromatics
Begin by heating just a touch of oil in your trusty Dutch oven or a deep, lidded skillet over medium heat. Toss in the minced garlic, grated ginger, and chopped onion. Stir constantly for two to three minutes until they’re softened and the kitchen smells irresistible. This is your foundation—if you get this step right, the whole pot will sing with flavor.
Step 2: Toast the Rice
When the aromatics are at their best, add your rinsed jasmine rice straight to the pot. Stir and toast it for one to two minutes so it’s beautifully glossy and coated in all that ginger-garlic goodness. This step gives the rice a subtle nuttiness and ensures it doesn’t clump or go stodgy later.
Step 3: Add the Chicken
Pat the chicken thighs dry, sprinkle them with a bit of salt and white pepper, then lay them skin-side up right on the rice bed. No browning needed—the chicken will steam gently, keeping it super juicy and tender. The juices will drip into the rice, translating into pure flavor in every spoonful of this One Pot Hainanese Chicken and Rice.
Step 4: Pour and Simmer
Carefully pour in the chicken broth, soy sauce, sesame oil, salt, and white pepper. Take a moment to inhale—this is when the magic starts! Bring the whole lot to a simmer, then immediately cover with a lid and reduce the heat to low. Let it quietly bubble away for 20 to 25 minutes, until the rice is fluffy and the chicken reaches a safe 165°F.
Step 5: Rest and Fluff
Take the pot off the heat but keep that lid on! Resting for five minutes is the secret to finishing the cooking gently, making the rice perfectly tender, and keeping the chicken succulent. Resist the urge to peek or stir—trust the process!
Step 6: Make the Signature Ginger-Garlic Sauce
While everything rests, combine grated ginger, minced garlic, salt, and a splash of rice vinegar (if you like) in a heatproof bowl. In a small pan, get the neutral oil hot—but not smoking!—then pour it right over the mix. The aromatics will sizzle and bloom, creating a sauce that’s intensely fresh and just a little bit fiery.
Step 7: The Quick Soy Dipping Sauce (Optional)
If you want that classic tang and saltiness, mix soy sauce, sesame oil, sugar, and rice vinegar in a bowl. For bonus points, scatter some green onions or chili slices on top. Dip your chicken in for extra “wow” factor!
Step 8: Serve and Enjoy
Lift the chicken and slice for easy serving. Pile up a scoop of rice and some chicken on each plate, add both dipping sauces on the side, and garnish with cucumber, cilantro, and green onions. You just made One Pot Hainanese Chicken and Rice worthy of your favorite restaurant.
How to Serve One Pot Hainanese Chicken and Rice
Garnishes
The right topping makes this comforting dish look and taste even better. Sprinkle on sliced green onions, a shower of fresh cilantro, and crisp cucumber for a cool counterpoint to the warm rice. For a little heat, scatter thin chili slices on top—your plate will look and taste like sunshine.
Side Dishes
One Pot Hainanese Chicken and Rice is a meal in itself, but serving it with a simple Asian greens stir-fry or a bowl of clear chicken broth makes it a true feast. Lightly pickled carrots or radishes can add crunch and balance, and fresh fruit wedges round out the meal for a touch of sweetness.
Creative Ways to Present
Serve this dish “deconstructed” on a platter: arrange sliced chicken, fluffy rice, and dipping sauces in the center, then ring the plate with colorful sliced vegetables and garnishes. Or, work it bento-style in individual lunch boxes—perfect for lunch and just as delicious cold or hot. However you plate it, One Pot Hainanese Chicken and Rice always steals the show at the table.
Make Ahead and Storage
Storing Leftovers
Pop any leftovers in an airtight container and refrigerate within an hour of cooking. The rice and chicken will keep beautifully for up to three days, and the flavors intensify overnight, making tomorrow’s lunch irresistible. Store dipping sauces separately for best results, so everything stays fresh and vibrant.
Freezing
If you want to plan farther ahead, One Pot Hainanese Chicken and Rice is surprisingly freezer-friendly! Let everything cool completely, then portion out chicken and rice into airtight freezer containers. These can be stored for up to a month. When ready to enjoy, thaw gently in the fridge overnight for best texture.
Reheating
To reheat, sprinkle a couple teaspoons of water over the rice to restore its tenderness, then microwave covered or re-steam on the stovetop until piping hot. Warm the chicken separately so it stays juicy. Stir the sauces before serving and add fresh garnishes to recapture that just-cooked brilliance.
FAQs
Can I make One Pot Hainanese Chicken and Rice with chicken breast?
Absolutely! Chicken breasts will work, though they may cook a little faster than thighs and tend to be leaner. To avoid dryness, check for doneness around the 18-minute mark and let them rest with the rice before slicing.
Is this recipe gluten-free?
The basic dish is gluten-free if you use a gluten-free soy sauce or tamari. Double-check your chicken broth and sauces just to be sure—otherwise, you’re all set to enjoy One Pot Hainanese Chicken and Rice safely.
Do I need a Dutch oven, or can I use another pot?
Any deep pan or large skillet with a snug-fitting lid will get the job done. The key is an even, gentle simmer and a tight seal so the rice and chicken cook at the same pace. Pick your favorite pot—you’ve got options!
Can I add vegetables to the pot?
Definitely! Try nestling baby bok choy or sliced carrots into the rice before covering to steam along with the chicken. Just keep in mind that added veggies may release extra liquid, which can alter the rice texture slightly.
What makes One Pot Hainanese Chicken and Rice so special?
It’s all about flavor and comfort! The chicken juices soak into the rice, the sauces add zing, and it all comes together in one fuss-free pot. Every bite offers fragrant ginger, luscious rice, and tender chicken—a highlight of both family dinners and special occasions.
Final Thoughts
If you’ve been searching for a dish that’s weeknight-easy but worthy of a celebration, One Pot Hainanese Chicken and Rice is waiting for you. Give it a try and see just how simple, delicious, and memorable homemade comfort food can be!
Print
One Pot Hainanese Chicken and Rice Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the comforting flavors of Hainanese Chicken and Rice with this easy One Pot recipe. Tender chicken cooked atop fragrant jasmine rice, served with ginger-garlic and soy dipping sauces.
Ingredients
For the Chicken and Rice:
- 4 bone-in, skin-on chicken thighs (or boneless, skinless for convenience)
- 1 1/2 cups jasmine rice (rinsed until water runs clear)
- 4 cloves garlic (minced)
- 1 tbsp ginger (grated)
- 1 small onion (chopped)
- 2 1/2 cups chicken broth
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1/2 tsp salt
- 1/4 tsp white pepper
For the Ginger-Garlic Sauce:
- 2 tbsp ginger (grated)
- 2 cloves garlic (minced)
- 1/4 tsp salt
- 2 tbsp neutral oil (like canola or vegetable)
- 1 tsp rice vinegar (optional)
For the Soy Dipping Sauce (optional):
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tsp rice vinegar
- sliced green onions or chili for garnish
Instructions
- In a large Dutch oven or deep skillet with a lid, heat a little oil over medium heat. Add garlic, ginger, and onion. Sauté for 2–3 minutes until fragrant. Add rinsed rice and toast for 1–2 minutes, stirring to coat with aromatics.
- Season chicken with a little salt and pepper. Place chicken thighs skin-side up directly on top of the rice. Pour in the chicken broth, soy sauce, sesame oil, salt, and white pepper. Bring to a simmer.
- Cover with a lid, reduce heat to low, and cook for 20–25 minutes, or until rice is fluffy and chicken is cooked through (internal temperature 165°F/74°C). Remove from heat and let rest for 5 minutes before serving.
- Meanwhile, make the ginger-garlic sauce by heating the neutral oil until hot (but not smoking), then pouring it over the ginger, garlic, salt, and vinegar in a small heat-safe bowl. Stir well.
- Optional: Mix soy dipping sauce ingredients in a separate bowl.
- Serve chicken and rice with both sauces on the side. Garnish with sliced cucumbers, cilantro, and green onions if desired.
Notes
- Boneless chicken can cook a little faster—check for doneness around 18–20 minutes.
- Leftovers keep well and are even more flavorful the next day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop (One Pot)
- Cuisine: Asian, Singaporean
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 2g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 125mg
