One-Pot Hainanese Chicken Rice That Will Change Your Dinner Game
I’m all about easy comfort food, and this one-pot Hainanese chicken rice has quickly become one of my favorites.
The first time I tried it, I couldn’t believe how simple it was—juicy chicken, fragrant rice, all cooked together in just one pot.
It’s the kind of recipe that looks fancy but is actually so easy, you’ll want to make it on busy weeknights or even when friends come over.
Why I Fell in Love With This Recipe
I’ll be honest with you—I’ve always loved recipes that look fancy but don’t take a ton of work. That’s exactly why I’m sharing this one-pot Hainanese chicken rice with you. The first time I made it, I was shocked at how easy it was.
One pot, simple steps, and in the end, you get juicy chicken, fragrant rice, and a meal that tastes like it came straight from a restaurant. I promise, once you try it, you’ll keep making it again and again.
What is Hainanese Chicken Rice?
Hainanese chicken rice is a famous dish from Southeast Asia, especially Singapore and Malaysia. It’s known for its soft, poached chicken served with rice cooked in chicken broth. The rice is not plain—it’s rich, flavorful, and carries the taste of the chicken and aromatics. The best part? You usually serve it with dipping sauces like chili sauce and ginger scallion sauce.
Why Make It in One Pot?
The traditional way takes a few steps: cooking chicken separately, making the rice, then combining. But the one-pot method makes life so much easier:
- You cook everything in one pot.
- The rice absorbs all the chicken juices.
- Cleanup is minimal (and who doesn’t love that?).
It’s honestly a game changer.
Ingredients You’ll Need
Here’s the simple ingredient list:
- 1 whole chicken (or bone-in chicken thighs if you want smaller portions)
- 2 cups jasmine rice (washed until water runs clear)
- 5–6 garlic cloves (crushed)
- 1 thumb-sized ginger (sliced)
- 2 green onions (optional for garnish)
- 1–2 tablespoons sesame oil
- 4–5 cups chicken stock (or water)
- Salt and pepper to taste
Optional for dipping sauces:
- Chili sauce
- Ginger scallion sauce
- Soy sauce
Step-by-Step Cooking Method
1. Prepare the Chicken
Rub the chicken with a little salt to clean it. Rinse and set aside. If using thighs, just clean them well.
2. Sauté the Aromatics
In your pot, heat a little sesame oil. Add garlic and ginger, and sauté until fragrant. This is what gives the rice that special flavor.
3. Toast the Rice
Add washed jasmine rice into the pot. Stir for 2–3 minutes so the rice gets coated with the oil and aromatics.
4. Add the Chicken and Stock
Place the chicken on top of the rice. Pour in chicken stock (enough to cover rice and almost cover the chicken). Season with a little salt.
5. Cook Everything Together
Cover with a lid and cook on medium heat. If you’re using a whole chicken, simmer gently until the chicken is cooked through (about 30–40 minutes). If using thighs, 20–25 minutes is enough.
6. Rest and Serve
Once done, remove the chicken and let it rest for 5 minutes before cutting. Fluff the rice with a fork. Serve the chicken on top of the rice with dipping sauces. Garnish with green onions if you like.
Tips to Make It Perfect
- Wash the rice well – This makes it fluffy, not sticky.
- Don’t skip ginger and garlic – They’re the heart of the flavor.
- Use chicken stock instead of water – Makes it rich and fragrant.
- Rest the chicken – Keeps it juicy when you cut it.
What to Serve With It
Traditionally, Hainanese chicken rice is served with:
- Chili sauce (spicy kick)
- Ginger scallion sauce (fresh and fragrant)
- Soy sauce drizzle
You can also serve with cucumber slices or a light soup on the side.
Why You’ll Love This Recipe
- It’s one-pot—less mess, less stress.
- It’s healthy—no heavy oils or frying.
- It’s comfort food—the rice and chicken are simple but deeply satisfying.
- It feels special enough for guests but easy enough for a weeknight.
FAQs About One-Pot Hainanese Chicken Rice
Q: Can I use boneless chicken?
Yes! Boneless thighs work great. Just reduce the cooking time.
Q: Do I need jasmine rice?
Jasmine rice gives the best flavor and texture, but any long-grain rice works.
Q: What if I don’t have chicken stock?
You can use water, but add a bouillon cube or extra seasoning for flavor.
Q: How do I know the chicken is cooked?
Check with a knife—juices should run clear. Or use a thermometer (165°F / 75°C).
Q: Can I make it ahead?
Yes. You can store leftovers in the fridge for up to 3 days. Reheat gently so the chicken doesn’t dry out.
👉 That’s it—my easy, one-pot Hainanese chicken rice! If you’re craving comfort food that feels special but doesn’t take hours, this is your recipe.
