If you’re craving comfort food that embodies both simplicity and unforgettable flavor, One-pot Hainanese Chicken Rice is about to win your heart. This classic Southeast Asian dish transforms humble ingredients into a feast—tender, juicy chicken, silky rice, and punchy aromatic notes all cooked together in just one pot for easy, soul-satisfying results.
Why You’ll Love This Recipe
- All-in-One Magic: One-pot Hainanese Chicken Rice means less washing up and more flavor, since all the beautiful chicken juices are soaked up by the rice as it cooks.
- Aromatic Goodness: Ginger, garlic, and scallion come together to infuse every grain of rice and each bite of chicken with their irresistible fragrance.
- Restaurant-Quality at Home: This recipe delivers that iconic, silky chicken and glossy, savory rice you love from your favorite Asian eatery, but with easy steps anybody can master.
- Customizable for Every Table: Whether you want the classic or a version that fits your dietary needs, it’s simple to adapt while keeping all the charm of the original.
Ingredients You’ll Need
The beauty of One-pot Hainanese Chicken Rice is in its ingredient list—deceptively simple, yet each item serves a purpose. From the aromatic trio to the juicy chicken, every element works together to create layers of flavor and irresistible texture.
- Chicken thighs (skin on, bone-in): Essential for juicy meat and rich flavor—plus, the skin bastes the rice while cooking.
- Salt & White pepper: Elevate the chicken and help tenderize the meat as it marinates.
- Jasmine rice (or short grain white rice): Jasmine brings a floral aroma and sticky texture, perfect for absorbing all those savory juices.
- Neutral cooking oil: Helps fry the aromatics and the rice without overpowering the subtle flavors.
- Scallions, ginger, and garlic: This aromatic trio infuses both chicken and rice with bold, comforting notes.
- Light soy sauce: Forms the backbone of the classic dipping sauce, bringing a gentle saltiness.
- Fresh lime juice: Adds a bright touch of acidity to contrast the rich rice and tender chicken.
- Sesame oil: Just a drizzle brings irresistible nuttiness to the sauce.
- Fresh chili (optional): For a punch of heat and color, if you love a bit of kick.
- Cucumber or blanched greens: Serve alongside for a refreshing crunch and color contrast.
Variations
One of my favorite things about One-pot Hainanese Chicken Rice is how easily you can switch it up—whether you’re feeding a family, keeping it light, or just feeling creative. Here are some favorite ways to make the dish your own.
- Swap the Protein: Try bone-in, skin-on chicken breasts, chicken drumsticks, or even tofu for a vegetarian twist. Just adjust cooking time as needed.
- Add Veggies: Toss in baby bok choy, spinach, or green beans atop the rice before you put on the lid for an all-in-one meal.
- Try Brown Rice: Brown rice works beautifully—just add extra water and lengthen the cook time for a heartier, wholesome spin.
- Spice it Up: Amp up the heat with more chili in the sauce or infuse the rice with a star anise pod and a few slices of lemongrass for a flavor adventure.
How to Make One-pot Hainanese Chicken Rice
Step 1: Marinate the Chicken
Start by placing your chicken thighs in a bowl, then sprinkle over the salt and a pinch of white pepper. Give everything a gentle rub so each piece is well coated. Let this sit while you prep your rice—ten minutes might not seem long, but it’s just enough to season the meat and get things ready for maximum flavor.
Step 2: Prepare the Rice and Aromatics
Rinse the jasmine rice well under cold water to remove extra starch, which keeps your finished rice fluffy. In your pot, heat up the neutral oil over medium heat and toss in the chopped scallions, ginger, and garlic. Sauté gently until the kitchen smells dreamy—just don’t let them brown. Scoop out two-thirds of these aromatics and set them aside for later, as they’ll add a punch of flavor to your sauce.
Step 3: Toast and Layer
Add the rinsed, drained rice to the same pot and stir for about 30 seconds. This simple toasting step gives the rice even more depth and a slightly nutty flavor. Sprinkle in salt, then pour in the water and use your spatula to loosen any rice sticking to the bottom. Nestle your marinated chicken pieces skin-side up on top of the rice—they’ll steam gently as everything cooks.
Step 4: Steam to Perfection
Let the pot come up to a very gentle simmer, then cover tightly and reduce the heat to the absolute lowest setting. Walk away and let it do its thing for 20 minutes—no peeking! When the timer’s up, turn off the heat and let it rest, covered, for another 10 minutes. This “rest” is the secret to perfectly tender chicken and fluffy, flavorful rice.
Step 5: Carve, Sauce, and Serve
Remove the chicken thighs and, if you like, carefully slice out the center bone for easier eating. Slice the chicken into bite-size strips and arrange beside a mound of the glossy rice on each plate. Whisk together your reserved aromatics with light soy sauce, lime juice, sesame oil, and a sprinkle of fresh chili. Pour this over the chicken or serve as a dipping sauce. Garnish with cooling cucumber or tender greens and enjoy your homemade One-pot Hainanese Chicken Rice feast.
Pro Tips for Making One-pot Hainanese Chicken Rice
- Aromatic Saving Grace: Always set aside a portion of your fried aromatics before adding the rice—this transforms your sauce from good to stellar with extra depth.
- Rice Rinsing Ritual: Rinsing the rice until the water runs clear ensures you get that signature fluffy, glistening texture—never sticky or mushy.
- No-Lift Lid: Resist the urge to peek or stir once the pot is covered—the trapped steam is what makes the chicken succulent and the rice perfectly tender.
- Rest is Best: Give your pot time to rest (off the heat, covered) after cooking; this step lets the rice finish absorbing flavor and moisture, making every spoonful irresistible.
How to Serve One-pot Hainanese Chicken Rice
Garnishes
The finishing touches are half the joy of serving One-pot Hainanese Chicken Rice! Traditionalists reach for thin cucumber slices or fresh herbs, which add bright color and refreshing crunch. A sprinkling of scallion tops everything off with a gentle onion kick—and don’t be shy to add a wedge of lime for zing.
Side Dishes
This simple classic is wonderfully balanced, but it sings with a side of blanched greens like bok choy, spinach, or steamed gai lan. Some folks love to pair it with a clear broth or, for extra heat, an extra helping of fresh chili sauce. It’s also lovely with a light Asian smashed cucumber salad!
Creative Ways to Present
For a fun dinner party, serve the chicken and rice deconstructed—mound the rice in a bowl, fan out sliced chicken on top, and fill small dipping dishes with the aromatic sauce and chili. Or create bento box-style plates with neat partitions for each element, letting diners personalize every bite of this One-pot Hainanese Chicken Rice delight.
Make Ahead and Storage
Storing Leftovers
Any leftover One-pot Hainanese Chicken Rice is a dream for lunchboxes—just cool completely, then store chicken and rice in separate airtight containers in the fridge. It’ll keep beautifully for up to three days, with minimal loss of its fragrance or tenderness.
Freezing
While nothing beats freshly made rice, you can freeze leftovers for up to one month. Place both chicken and rice in freezer-safe containers, pressing out as much air as possible. Thaw overnight in the fridge for best results—expect the rice to be a little softer after freezing.
Reheating
For best results, reheat the rice gently with a splash of water, either on the stovetop or in the microwave, to restore fluffiness. The chicken can be gently warmed in a covered skillet or microwave as well; drizzle with a little reserved sauce to keep it juicy and flavorful.
FAQs
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Can I make One-pot Hainanese Chicken Rice with chicken breast?
Absolutely! If you prefer chicken breast, use bone-in, skin-on pieces for best flavor and juiciness. Just check for doneness (the breast should be springy but not dry) and adjust cook time slightly since breasts can cook faster than thighs.
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What if I don’t have jasmine rice?
No worries—short-grain white rice or even long-grain rice are good substitutes. You may need to tweak the water ratio since different rices absorb liquid differently, but the dish will still be delicious.
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Do I need to remove the bones from the chicken after cooking?
It’s up to you! Removing the center bone makes for a more elegant, effortless eating experience, especially if you’re serving guests. But the bones do help lock in moisture and can be left in for family-style meals.
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How do I prevent the rice from sticking to the bottom of the pot?
Make sure to stir and deglaze the pot well before layering in the chicken, and use a heavy-bottomed pan with a tight-fitting lid. A gentle simmer, not a rolling boil, keeps everything moist and prevents burning or sticking.
Final Thoughts
There’s a reason One-pot Hainanese Chicken Rice is beloved across Southeast Asia—it brings people together with its comforting aroma, vibrant garnishes, and the magic that happens when simple flavors marry in one pot. I hope you’ll give this cozy classic a try and make it part of your own home-cooked traditions!
Print
One-Pot Hainanese Chicken Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 47 minutes
- Yield: 4 servings
- Category: Stovetop
- Method: Stovetop
- Cuisine: Asian
Description
This One-pot Hainanese Chicken Rice recipe is a delicious and comforting dish that combines tender chicken with fragrant rice, served with a flavorful sauce. It’s a complete meal in one pot!
Ingredients
For the chicken
- 4 pieces chicken thighs, skin on about 180g/6.3oz each (see note 1)
- 1 teaspoon salt
- 1 pinch ground white pepper
For the rice
- 1 1/2 cup jasmine rice, or short grain white rice about 310g
- 2 tablespoon neutral cooking oil
- 4 stalk scallions, finely chopped
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1/4 teaspoon salt
For the sauce
- 2 tablespoon light soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon sesame oil
- fresh chili, finely chopped (optional)
You also need
- cucumber, sliced or blanched
- green vegetables, such as Bok Choy, spinach, etc.
Instructions
- Marinate the chicken – Put the chicken thighs into a bowl, sprinkle with salt and white pepper, rub to distribute evenly, and marinate for about 10 minutes.
- Cook the rice and chicken – Rinse the rice, drain well, heat oil in a pot, fry scallions, ginger, and garlic. Add rice, water, salt, place marinated chicken on top, cover, and cook.
- Serve the dish – Remove bones from chicken thighs, slice into strips, plate rice, chicken, and cucumber. Mix saved aromatics with soy sauce, lime juice, sesame oil, and chili to serve as a dipping sauce or pour over the chicken.
Notes
- The water needed for the regular pot method may vary slightly depending on heat power and pot quality. Adjust as necessary.
- If using an Instant Pot or a rice cooker, follow specific instructions provided in the recipe.
Nutrition
- Serving Size: 1 serving
- Calories: 642 kcal
