Description
Savor the rich flavors of Hainanese Chicken Rice with tender chicken thighs, fragrant jasmine rice, and a savory ginger-scallion sauce.
Ingredients
Scale
- 4 pieces Boneless, Skin-On Chicken Thighs
- 3 stalks Scallion
- 2 cups White Jasmine Rice
- 1 piece Ginger
- 4 cloves Garlic
- 1 medium Purple Onion
- ¼ cup Soy Sauce
- 2 tablespoons Shaoxing Cooking Wine
- 2 tablespoons Oil
Instructions
- Blanch the Chicken: Start by submerging the boneless, skin-on chicken thighs in a pot of cold water along with chopped scallion pieces, ginger slices, soy sauce, and Shaoxing cooking wine. Bring to a gentle boil, then simmer for 17-20 minutes until the chicken reaches an internal temperature of 165°F (74°C). Quick cooling in ice water will help firm up the skin.
- Make the Rice: In a separate pot, heat some oil and sauté diced purple onion, garlic, and ginger until they turn soft and aromatic. Stir in the rinsed white jasmine rice, sautéing for just a moment before transferring the mixture to a rice cooker. Add in the reserved chicken stock, using 1.25-1.5 cups per cup of rice, and let it cook until fluffy.
- Prepare the Sauce: Heat oil in a bowl until shimmering but not smoking. Pour the hot oil over minced garlic, ginger, chopped scallions, soy sauce, sugar, and a splash of sesame oil. Mix everything well to create a savory, fragrant dressing that will elevate your dish.
- Assemble the Dish: Once the chicken is cooked and rice is fluffy, slice the chicken thighs and serve them over the aromatic rice. Drizzle generously with the ginger-scallion sauce, and add Thai chili sauce on the side if you like!
Notes
- Skinless thighs may be used for a lower-fat option.
- Minced ginger can replace sliced if needed.
- Garlic powder offers a convenient alternative.
- Regular yellow onion can work in a pinch.
- Use low-sodium soy sauce to reduce sodium intake.
- Dry sherry can be used if unavailable.
- Consider using vegetable oil for a neutral taste.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg