Hainan Chicken Rice is the ultimate comfort food, ready in under an hour! Featuring melt-in-your-mouth chicken, fragrant jasmine rice, and a trio of zesty aromatics, this dish strikes the perfect balance of savory, nourishing, and satisfying. Pair it with homemade green onion oil and crunchy cucumbers on the side for a no-fuss weeknight meal.
Jump to Recipe
Why This Recipe Works
Hainan chicken rice is a famous dish that, not surprisingly, originated in Hainan, China. It was later brought to Singapore, where it quickly gained popularity (and for good reason!). Poached chicken thighs are paired with savory jasmine rice and zesty green onion oil, creating the most comforting meal ever.
It seems rather simple on the surface (I mean, we’re just talking about chicken and rice here), but it tastes amazing. The chicken turns out incredibly tender and has an almost silky texture, but the rice is the real star of the show.
Ginger, garlic, and scallions infuse it with rich, aromatic flavors, while rendered chicken fat adds a deep, savory note that’s impossible to resist. Plus, the process couldn’t be more straightforward—sauté the aromatics, add the rice and chicken, and let it simmer. It’s super convenient for busy weeknights or meal prepping!
Ingredients
- Chicken Thighs: You’ll need skin-on chicken thighs for the richest flavor and juiciest texture. And since finding skin-on boneless chicken thighs is impossible, you’ll need to get them with the bones in and remove them yourself.
- Ginger: Fresh ginger adds a warm, slightly spicy note that brightens the chicken rice and green onion oil. It also cuts through the fat, which helps balance the dish.
- Garlic: Brings a robust, earthy flavor that deepens the overall taste profile. Use fresh garlic cloves, not garlic powder.
- Green Onions: You’ll need fresh green onions for both the chicken rice and green onion oil. They subtly infuse the rice and oil with their delicate onion flavor, creating an aromatic base that ties the dish together.
- Jasmine Rice: Jasmine rice is known for its fragrant, floral aroma and slightly sticky texture, making it perfect for absorbing the savory flavors of the chicken and aromatics.
- Chicken Stock: Use chicken stock instead of water to infuse the rice with a deep, savory flavor. You can opt for store-bought or homemade here!
- Oils: Cook the aromatics in any neutral vegetable oil with a high smoke point. You’ll also need sesame oil for the green onion oil to create a nutty, toasty flavor.
- To Serve: For a crunchy contrast, I serve my Hainan chicken rice with Persian (mini) cucumbers and chili onion crunch (from Trader Joe’s).
Instructions
- Prep the Chicken: Remove the bones from the thighs, then trim any excess skin and fat. Season the chicken with a teaspoon of kosher salt, thoroughly rubbing it all over.
- Render the Fat: Heat a heavy-bottomed pan over medium. Add the chicken skin and fat trimmings to the pan, cooking until the fat renders out and the skin becomes crispy, about 5 minutes. Discard the crispy skin, leaving the rendered fat in the pan.
- Rinse the Rice: Rinse the jasmine rice under cold water until the water runs clear, then drain it thoroughly and set it aside.
- Sauté the Aromatics: Lower the heat to medium-low and add the diced green onions, minced ginger, and garlic. Sauté for about 2 minutes until the mixture is fragrant.
- Cook the Rice: Add the drained rice to the pan, stirring to coat each grain. Pour in the chicken stock and more salt, mixing gently to distribute the rice evenly. Place the seasoned chicken pieces on top of the rice, ensuring some pieces are slightly submerged, and tuck the whole green onions into the rice.
- Simmer & Steam: Bring the mixture to a gentle boil. Cover the pan with a tight-fitting lid and reduce the heat to low for 17 minutes without lifting the lid. Then, turn off the heat and let the dish rest for 10 more minutes (still covered).
- Green Onion Oil: While the rice cooks, place chopped green onions, minced ginger, and garlic in a heatproof bowl. Heat ¼ cup of vegetable oil in a small pot over medium. Carefully pour the oil over the green onion mixture—it will sizzle and bubble, so watch your skin and clothes! Stir in the sesame oil and salt, then set it aside.
- Serve: After 10 minutes, discard the green onions. Slice the chicken into bite-sized pieces, and fluff the rice with a fork. Serve your Hainan chicken rice immediately with sliced cucumbers, a drizzle of green onion oil, and chili onion crunch!
Substitutions & Variations
- Chicken: Swap thighs for boneless, skin-on breasts if you prefer a leaner option. Remember that the flavor won’t be as rich, and the cooking time may be shorter.
- Green Onions: If you’re looking for a milder, sweeter flavor, swap green onions for shallots. Use one small shallot for every two green onions.
- Jasmine Rice: For a nuttier taste, replace jasmine rice with brown rice (note that brown rice requires a longer cooking time and additional liquid).
- Sesame Oil: Out of sesame oil? Replace it with extra vegetable oil and some toasted sesame seeds for a similar nutty depth. Or omit it for a lighter, more neutral taste.
- Persian Cucumbers: Regular cucumbers, English cucumbers, or even pickled radishes will work instead of Persian cucumbers.
Storing & Reheating
If you have leftover Hainan chicken rice, let it cool and follow these storage and reheating tips.
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days, keeping the rice and chicken separate from the green onion oil and cucumbers.
- Freezer: You can freeze the chicken and rice in single-serving containers for up to 1 month. Thaw individual portions overnight in the fridge before reheating.
- Reheating: Gently heat the chicken and rice in the microwave or on the stovetop with a splash of chicken stock to keep the rice moist.
Expert Tips
- Thoroughly Rinse the Rice: Rinsing the rice until the water runs clear removes excess starch, making the rice fluffy and separate rather than mushy. Don’t skip this step!
- Render Chicken Fat Slowly: Render the chicken fat over medium-low heat to release more fat, which is key to making the rice extra rich and flavorful.
- Avoid Lifting the Lid: Once the rice is cooking, keep the lid on to trap steam, ensuring the rice cooks evenly and stays moist.
- Cut the Chicken Correctly: Slice the chicken against the grain to keep the juices intact and maintain an ultra-tender texture.
FAQs
Can I use a rice cooker or Instant Pot?
Yes, you can! Just follow the rice cooker or Instant Pot instructions provided in my recipe card notes.
How do I prevent the rice from sticking to the pot?
Remember to rinse the rice thoroughly and sauté it briefly in the infused oil before adding the liquid to coat the grains.
Can I make the green onion oil in advance?
Yes! The green onion oil can be made and stored in the fridge for up to a week. Simply reheat it gently before serving it with the Hainan chicken rice.
Related Recipes
If you love this Hainan chicken rice, you need to try these other Asian-inspired chicken mains:
If you try this Hainan Chicken Rice recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
One-Pot Hainan Chicken Rice
Servings: 4 servings
Hainan Chicken Rice is the ultimate comfort food, ready in under an hour! Featuring melt-in-your-mouth chicken, fragrant jasmine rice, and a trio of zesty aromatics, this dish strikes the perfect balance of savory, nourishing, and satisfying.
Ingredients
Chicken Rice
- 2 teaspoons kosher salt, divided or more to taste
- 4 chicken thighs, skin-on and bone in (trim the fat and some skin for rendering)
- 1 inch ginger, peeled and minced
- 2 cloves garlic, minced
- 4 green onions, finely diced
- 2 green onions, trim ends and keep whole
- 1 ½ cups jasmine rice, or use basmati
- 1 ½ cups chicken stock
Green Onion Oil
- ½ cup green onions, finely chopped
- ½ inch ginger, minced
- 1 clove garlic, minced
- ¼ cup vegetable oil, or use avocado oil
- ½ teaspoon kosher salt, or more to taste
- 1 teaspoon sesame oil
To Serve
- 2 Persian cucumbers, thinly sliced and divided
- 1 tablespoon chili onion crunch, or more to taste divided
Instructions
Make the chicken and rice
- Remove the bone from the chicken. Trim off the excess skin and any fat. Lay the chicken on a plate and sprinkle with 1 teaspoon of kosher salt on all sides, rub it all over and let sit while you prep the rest.
- Heat a heavy bottomed pan to medium heat. Add the chicken skin and fat trimmings in the pot. Render the fat and skin for about 5 minutes. Discard the crispy skin.
- Rinse the rice with cold water then drain well, repeat until water runs clear. Set aside.
- Lower the heat to medium-low. Add chopped scallions, minced ginger and minced garlic. Fry until fragrant.
- Put in the drained rice and fry for 1 minute, mixing well to coat the rice. Add 2 cups of chicken stock and 1 teaspoon of kosher salt. Use a spatula to scrape the bottom to loosen any grains stuck to the pot. Place the salted chicken pieces on top of the rice without overlapping, making sure to submerge some of the chicken in the rice, add the 2 green onions tucked into the rice as well.
- Bring uncovered pan to a boil. Put on a tight lid and turn the heat to the low. Cook for 17 minutes, turn off the heat, and let it rest for 10 minutes. Do not open the lid during the cooking and resting process.
Make green onion oil and serve
- While the rice is cooking, make the green onion oil. Place the finely chopped green onions, minced ginger, garlic in a heat proof bowl and set aside.
- In a small pot, heat ¼ cup oil over medium heat until it reaches 275°F. Remove the pot from the stove and very carefully pour over the green onions – they will sizzle and bubble up. Add the sesame oil and salt, adjust seasoning to taste.
- When the 10 minute rest is up, remove and discard the green onions. Remove the chicken and slice. Fluff up the rice and serve with thinly sliced cucumbers, green onion oil and chili onion crunch if using. Enjoy immediately!
Notes
Instant Pot Instructions
Marinate the chicken as usual. Use the “Sauté” function to fry scallions, ginger, garlic and rice following the same instructions explained above. Turn off the “Sauté” button. Add 1½ cup of water (the same volume of the rice). Scrap off any rice stuck to the bottom before laying the chicken over. Put the lid on and turn the valve to “Seal”. Choose to cook on high pressure for 5 minutes (turn off the “keep warm” button if it’s on automatically). After the cooking is done, allow 10 minutes for the natural release of the pressure. Then, manually let off the remaining pressure.
Rice Cooker Instructions
Follow the same instructions above to marinate the chicken and fry the aromatics and rice in a regular pan/skillet. Then transfer everything into the rice cooker. Add water following the same rice-to-water ratio you normally use when cooking rice. Place in the chicken and close the lid. Use the usual rice cooking program to cook. When it’s done, wait for 10 minutes then uncover and serve. Please be aware that the water needed for the regular pot method may vary slightly depending on the heat power and the quality of the pot. Adjust if necessary.
Stephanie Craig
Can you do this with chicken breast?
lena gladstone
Yes, I have tips about chicken option in my Substitutions & Variations part of the blog post. Please refer to that. Cooking time will vary.