Simplicity and history do not often go hand-in-hand, aside from this flavor bomb of a dish, recognized as one of Singapore’s national dishes. Minced shallot, ginger, and garlic are the base of flavor for both the chicken and the rice as they simmer to form a cultural and cuisine icon. Hainanese Chicken Rice is a one-pot wonder and is easily crafted in your own kitchen for a weeknight feast!
The dish, made from skin-on chicken thighs, jasmine rice, and aromatics, was first cooked in the Hainan province in southern China. The original dish, Wenchang Chicken, was so popular in Hainan that there was a specific breed of chicken just to make it! Variations of the dish traveled wherever Chinese immigrants went throughout Asia, from China’s Hainan Island to Singapore, Malaysia, Thailand, and Vietnam. It always found a home on menus and plates!
Today, Hainanese Chicken Rice is considered one of Singapore’s national dishes. It is eaten “everywhere, every day” by Singaporeans who can’t get enough of the rich and flavorful combo. It is typically served with sweet chili sauce and cucumber, among other regional toppings and garnishes.
When it comes to the best of the best Hainanese Chicken Rice, we decided to keep it flavorful with boneless, skinless, chicken thighs. Thighs are best for the final product, as using chicken breast may produce dry meat and will overcook easier. The dark meat of chicken thighs has more fat, which will lend itself perfectly into the rice as everything cooks together.
The skin on the chicken is an important factor in the traditional preparation of the dish, as we want a rich and tight outer layer to balance the meatiness of the chicken. Salting the chicken skin ensures it will steam properly and tighten across the meat to a soft and rendered texture.
When starting the dish, a foundation of rendered chicken fat, lard, or another flavorful fat will help develop the richness and balance. Chicken fat is the first choice, but rendered and strained bacon fat work well too!
The trifecta of aromatics, shallot, ginger, and garlic, help form the heart of the dish, with each flavor balancing and enhancing each other. The chicken fat or lard absorbs the essence while toasting in the skillet. The whole scallions complete the aromatics and ensure the steam has a touch of pungency.
Taking half of the title, the rice itself is an important ingredient. When most Americans think of rice, they think of the classic long-grain white rice, which promotes a dry, fluffy texture with distinct grains. Jasmine rice, aromatic long-grain rice, by contrast, is characterized by its rich aroma and soft, clinging texture when cooked. This is perfect for a dish where we want the rice to cling onto flavors and sauces in the final product.
Unlike classic white rice, Jasmine white rice has a different flavor and one that most people find enticing and delicious. Basic white rice doesn’t have much character whatsoever, so the aromatic Jasmine rice really stands out. After lightly toasting the minced shallot, garlic, and ginger, the rice is toasted in the pan to bring out its natural flavor and impart more depth of flavor. Chicken stock is added and the chicken thighs and scallions are nestled right on top, before lowering the heat to a bare simmer and steaming for about 17 minutes.
Meanwhile, prepare a unique topping for the dish, spicy scallion oil. It is one of those condiments that is so simple and delicious you’ll be making it to top other dishes! Vegetable oil is heated to 275F degrees and poured over sliced scallions and one Thai chili, stirring constantly to impart the scallion flavor into the condiment. Season with salt and pepper, to taste, and it’s done and ready for a whole variety of uses--if it isn’t eaten on the rice!
Other toppings that are great for the rice are sliced cucumber, which offers a fresh contrast to the rich chicken and rice. Sweet chili sauce is a classic Thai condiment made from red chili peppers, rice wine vinegar, garlic, and refined sugar or honey. The sweet chili sauce brings a warming heat and sweetness to enhance the savory richness of the dish--definitely not something to skip!
Once the rice is done cooking, let sit, covered, for an additional 10 minutes before fluffing the rice and slicing the chicken with your favorite 10” Sujihiki Slicer. Portion some of the rice using our Plating Spoons on a plate, topped with the sliced chicken thighs, sliced cucumber, and the scallion oil. Sweet chili sauce is optional but highly recommended!
This recipe was one of the easiest and most flavorful that’s been released on the Test Kitchen so far! Don’t miss out and happy cooking!
One-Pot Hainanese Chicken Rice
This aromatic & straightforward dish gets the majority of its flavor from minced garlic, ginger, and shallots cooked directly into the rice-- while the chicken steams right on top. It is made even better with a variety of sauces, especially homemade spicy scallion oil!
Recipe by Sam Burgess
Forge To Table Knives
Prep Time: 15 minutes
Cook Time: 27 minutes
Servings: 4
Ingredients:
½ tsp kosher salt, plus more to taste
4 boneless, skin-on chicken thighs (~1 pound)
1 tablespoon rendered chicken fat, lard, or vegetable oil
1 tablespoon ginger, minced
1 tablespoon garlic, minced
½ medium shallot, finely diced
1 cup white jasmine rice
1 cup chicken stock
2 each whole scallions
½ cup scallions, sliced thin
1 each Thai chili, sliced thin
¼ cup vegetable oil
Sweet chili sauce, to serve
Thinly sliced cucumbers, to serve
Directions:
(SEASON CHICKEN) Rub the skins of chicken thighs with ½ teaspoon of salt and set aside.
(SWEAT AROMATICS) In a lidded skillet or saucepot, heat the chicken fat, lard, or oil over medium heat. Add the minced ginger, garlic, and shallot and cook, stirring, until fragrant. Be careful not to burn any of the aromatics!
(ADD RICE) Stir in the white jasmine rice and cook until glossy. Mix in chicken stock, then place the chicken, skin side up, in the pan. Place the whole scallions on top.
(SIMMER TOGETHER) Increase heat to medium-high to bring to boil. When it starts to simmer, cover and reduce heat down to low. Cook for 17 minutes, turn off the heat, and rest for 10 minutes.
(SPICY SCALLION OIL) Meanwhile, place the thinly sliced scallions and sliced Thai chili in a heat-proof bowl and set them aside. In a small saucepot, heat ¼ cup vegetable oil over medium heat until it reaches about 275F degrees. Remove the pot from the stove and very carefully pour over the scallion mixture they will sizzle and bubble up. Season with salt, to taste.
(SERVE) When the 10-minute rest is up, remove and discard whole scallions. Remove the chicken and slice with your favorite Forge To Table knife. Fluff the rice and serve with spicy scallion oil, sweet chili sauce, and thinly sliced cucumbers. Enjoy immediately!
Chef’s Notes:
Crushed red chili flake makes a good substitute if Thai chilies are unavailable.
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