80/20 Hainanese Chicken and Rice (One Pot version)
Directions
- 1Place chicken thighs in a mixing bowl and season with 2 tsp sesame oil and 0.25 tsp salt.
- 2Add 1.66 cup jasmine rice, 6 cloves garlic, 0.5 inch ginger, 2 green onions, 1.25 cup chicken bone broth, 1 tsp chicken bouillon, and 0.5 tsp turmeric powder into a pot.
- 3Place the seasoned chicken thighs on top of the rice in the pot.
- 4Bring the pot to a boil.
- 5Drop to a simmer, cover with a lid, and simmer for 20 minutes or until all the water completely evaporates.
- 6While the chicken and rice are cooking, prepare the sauces, starting with the ginger scallion sauce.
- 7For the ginger scallion sauce, add 0.5 inch ginger, 1 green onion, and 1g salt into a bowl.
- 8Heat 1 tsp sesame oil and 2 tbsp neutral oil in a pan until hot, watching for shimmer or the first whisp of smoke.
- 9Pour the hot oil into the bowl with the ginger scallion sauce ingredients and mix.
- 10To make the chili sauce, add 6 cloves garlic, 0.5 inch ginger, 2 tbsp sambal, 2 tbsp sriracha, 1 tbsp chicken broth, 1 tsp lime juice, and 2 tsp sugar into a bowl and mix.
- 11After 20 minutes, take the chicken out of the pot and cut it into slices or serve as is.
- 12Set the rice in the pot aside and let rest for another 5 to 10 minutes.
- 13Plate a scoop of ginger garlic rice with chicken, the prepared sauces, and optional toppings like green onion, cilantro, and/or cucumbers.
Ingredients
- 2 null chicken thighs
- 2 tsp sesame oil
- 0.25 tsp salt
- 1.66 cup jasmine rice
- 6 clove garlic
- 0.5 inch ginger
- 2 null green onions
- 1.25 cup chicken broth
- 1 tsp chicken bouillon powder
- 0.5 tsp turmeric powder
- 0.5 inch ginger for ginger scallion sauce
- 1 null green onion for ginger scallion sauce
- 1 tsp sesame oil for ginger scallion sauce
- 1 g salt for ginger scallion sauce
- 2 tbsp neutral oil
- 6 clove garlic for chili garlic sauce
- 0.5 inch ginger for chili garlic sauce
- 2 tbsp sambal
- 2 tbsp sriracha
- 1 tbsp chicken broth for chili garlic sauce
- 1 tsp lime juice
- 2 tsp sugar
- 1 null cucumber
- cilantro
- green onion for topping
Equipment
potmixing bowlpan
Tips
- For the ginger scallion sauce, heat the sesame oil and neutral oil until it shimmers or produces a whisp of smoke before pouring over the other ingredients.
- Watch over the oil while heating to avoid fires.
- A rice cooker version is also highly recommended for simplicity.
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