Nourish: One-Pot Hainanese Chicken Rice
March 25, 2025
One-pot dishes are an absolute gem in any household that loves quick and delicious meals — especially the kind that leave you with fewer dishes to clean and a deeply satisfying bowl to eat. This pared-down version of Hainanese chicken rice is exactly that: simple, nourishing, and full of quiet depth.
A dish that made its way from Hainan, China, to Singapore and Malaysia, Hainanese chicken rice is beloved for its balance — tender poached chicken, fragrant rice cooked in broth, and a zingy scallion and ginger sauce on the side. In this one-pot version, we’ve kept the spirit of the dish intact while simplifying the method for an easy, everyday take.
We start with just 1–2 chicken thighs, poached gently to keep them tender and juicy. The resulting broth becomes the base for your rice — rich, golden, and subtly seasoned. A spoonful of scallion and ginger sauce brings brightness and bite, tying everything together.
It’s the kind of meal you can make on a quiet evening and revisit throughout the week.
We hope you love this dish as much as we do!
Ingredients
One-Pot Hainanese Chicken Rice Ingredients
- boneless, skin-on chicken thighs
- 3/4 cup jasmine or long-grain white rice
- 2 slices fresh ginger
- 1 clove garlic, smashed
- 1 teaspoon of neutral oil (sunflower, grapeseed, etc.)
- 1/2 teaspoon of sesame oil (optional)
- Salt, to taste
- Sliced spring onions, for garnish
Scallion & Ginger Sauce Ingredients
- 1 stalk scallion, finely chopped
- 1/2-inch knob of ginger, finely grated
- 1 tablespoon of hot neutral oil
- Salt, to taste
Steps
- In a small pot, add the chicken thighs, ginger slices, garlic, and a generous pinch of salt. Cover with water and bring to a rapid boil over high heat. Let it boil for 4 minutes, then turn off the heat, cover the pot, and let the chicken steep in the hot broth for 6–8 minutes, or until fully cooked through.
- Once done, transfer the chicken into a bowl of ice water for a few minutes — this step is optional, but helps tighten the skin and create that signature gelatinous texture. Pat dry, strain the broth, and drizzle a touch of sesame oil over the chicken. Set aside while you cook the rice.
- Rinse the rice until the water runs mostly clear. In the same pot (you can strain the broth if needed), add 1 tsp neutral oil. Lightly toast the rinsed rice for a minute, then add about 1 cup of the reserved broth. Cover and cook on low until the rice is fluffy and all liquid is absorbed, about 12–15 minutes.
- In a pestle and motar, combine scallions, grated ginger, and a pinch of salt, bash it until the scallions become a paste. Heat neutral oil until shimmering, then pour over the mix. It should sizzle and become fragrant. Stir and adjust salt to taste.
- Slice the chicken and serve over the warm rice. Serve the scallion + ginger sauce on the side — or spoon it generously over everything. A small bowl of leftover broth on the side is a lovely bonus.
