Post by @ivyskitchn

one pot hainanese chicken rice 🐓🍚 can use nabe, regular pot, or rice cooker! 🍗 5-6 boneless skin-on chicken thighs (save any excess skin) 🍚 2 cups medium grain rice, rinsed 🥣 2¼ cups chicken stock 🫚 4 slices ginger + 2 tbsp minced ginger 🧄 5 cloves garlic, minced 🌿 3 scallions, whites and greens separated 🧂 1½ tsp salt + 1 tsp sugar 🥄 1 tsp toasted sesame oil 🥒 cucumber, to serve sauce 1: ¼ cup minced ginger + ½ cup sliced scallions + ½ tsp salt + 6 tbsp hot oil poured over sauce 2: 3 tbsp sambal + 1 clove garlic + 1 tsp ginger + juice of ½ lime + a spoonful of drippings, blended 1. optional but worth it: render any excess chicken skin in the dry nabe over medium-low with a splash of water, 8-10 min, until crispy. pull out the cracklings, salt them, leave the fat in the pot. no extra skin? just start with 1 tbsp neutral oil. 2. salt the thighs and sear skin-side down in that fat over medium until deeply golden, 5-6 min. remove. 3. fry the minced ginger, garlic and scallion whites in the fat, 1 min. 4. add the rice and toast 2 min so every grain gets coated. add stock, salt, sugar, sesame oil and ginger slices. stir once. 5. nestle the thighs back on top skin-side up. cover, bring to a simmer, then lowest heat 13-15 min. 6. off heat, rest 10 min with the lid on. no peeking. 7. crank to medium-high 2-3 min for the crispy rice bottom. slice the chicken, top with scallion greens and cracklings, serve with both sauces and cucumber. no nabe? a dutch oven or any heavy pot with a tight lid works the same way. or do it in the rice cooker: sear the chicken and toast the rice in a skillet, dump it all in the rice cooker bowl with 2 cups stock, chicken on top, run a white rice cycle, rest 10 min. you just won't get the crispy bottom. using jasmine instead? go up to 2½ cups stock. medium grain drinks less liquid and comes out a little stickier and cozier, jasmine gives you the classic separate fragrant grains. both are delicious. full recipe on my substack, link in bio 🤍 #hainanesechickenrice #onepotmeal #nabe #weeknightdinner #asianrecipes