One-Pot Hainanese Chicken Rice

Prepare the Chicken: Season the chicken thighs with salt and pepper. Heat vegetable oil in a pot over medium heat and add garlic cloves and minced. Allow them to heat up for a minute or two. Carefully place the seasoned chicken thighs in the pot, skin-side down, and let them cook undisturbed for about 4-5 minutes until golden brown and crispy. Flip the chicken thighs and cook for an additional 4-5 minutes. Add soy sauce and stir everything together. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and simmer for about 20-25 minutes.

Prepare the Sauce: In a small pan, heat vegetable oil over medium heat. minced ginger and finely sliced spring onions to the hot oil and stir for about a minute until fragrant and slightly crispy. Remove the pan from heat and carefully pour the hot oil, garlic, and spring onions into a heatproof bowl. Stir in the sesame oil to complete the sauce.

Cook the Rice: After the chicken has simmered for 20-25 minutes, add jasmine rice to the pot along with chicken stock. Stir everything together, bring to a boil, then reduce the heat to low. Cover the pot with a lid and let the rice cook for about 15 minutes or until it is tender and has absorbed all the liquid.

Serve: Once the rice is cooked, remove the pot from heat and let it rest, covered, for a few minutes to allow the flavors to meld. To serve, place a generous portion of the fragrant rice on a plate or bowl. Top it with a succulent chicken thigh and drizzle the spring onion sauce over the chicken and rice for an extra burst of aromatic flavors.