Hainanese Inspired Chicken Rice
The Singaporean classic remade in one pot. Chicken thighs are braised over rice, infusing it with flavor. Round out the meal with stir-fried veggies.
Cook Time
Cook Time
  • 8skin-on, bone-in chicken thighs (roughly 3 1/2 pounds)
  • salt and pepper
  • 2tablespoons grapeseed or canola oil, divided
  • 4scallions, sliced, white and green parts separated
  • 4cloves garlic, minced
  • 1inch piece of ginger, chopped
  • 2 1/2cups white rice, rinsed under cold water
  • 3 1/3cups chicken broth
  • 8ounces baby bok choy, cut in half lengthwise(chop if using a large bok choy)
  • 4ounces shiitake mushrooms, sliced
  • 8ounces snow peas, ends trimmed
  • 1cucumber, sliced
  • optional garnish: sliced starfruit
Dipping Sauce
  • 2tablespoons low sodium soy sauce
  • 1tablespoon maple syrup or honey
  • 1tablespoon rice vinegar
  1. Pat chicken dry with paper towels. Season chicken with salt and pepper on both sides. In a large Dutch oven, heat 1 tablespoon oil over medium-high heat. Cook the chicken, skin side down, until the skin gets a nice golden brown, 5 to 7 minutes. Use a splatter guard if you have one. Turn the chicken over and cook the other side until browned, about 5 minutes. (If chicken does not fit in the pot in a single layer, brown in two batches.) Remove chicken from the pot and set aside. Pour about half of the chicken fat out of the pot and discard.
  2. Cook white parts of scallions in remaining chicken fat over medium heat for 3 minutes. Add garlic and ginger and cook 2 more minutes, stirring often. Scrape up any little pieces of chicken stuck to the bottom of the pan. Add rice. Cook two more minutes, stirring almost constantly.
  3. Pour in chicken broth. Place chicken thighs on top, skin side up. Cover and bring to a boil. Reduce heat to low and simmer, covered, for about 30 minutes, until chicken is cooked through and all liquid has been absorbed by the rice. Halfway through, stir the rice. (You’ll probably need to remove the chicken for a minute to do this.) Check the pot after chicken has been cooking 20 minutes to make sure you are not running out of liquid. If it looks too dry, add more chicken broth or water. When chicken is done, turn off heat and let rest, covered, for 5 minutes.
  4. When you have 10 minutes left on the chicken, stir fry the vegetables. Heat remaining 1 tablespoon oil in a wok or large pan over medium-high heat. Add bok choy and mushrooms and salt and pepper. Cook, stirring frequently, for 5 minutes. Add snow peas and cook for a few more minutes, until bok choy stalks are crisp tender.
  5. At any point while chicken is cooking, make the dipping sauce. Mix sauce ingredients in a small bowl.
  6. To serve: Divide rice, chicken thighs, and vegetables between serving plates. Garnish with green parts of scallions and sliced cucumber, and starfruit if using. Serve dipping sauce on the side.

Share this: