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HAINANESE CHICKEN RICE WITH CHICKEN THIGHS

There’s something comforting about a dish that combines simplicity with rich, satisfying flavors. Hainanese Chicken Rice is a beloved classic, known for its tender, juicy chicken paired with fragrant rice and a tantalizing ginger-scallion sauce. This easy version, made with boneless chicken thighs, brings the essence of this traditional dish to your table with minimal fuss.

What makes this recipe truly special is how it transforms everyday ingredients into something extraordinary.

The subtle aromatics of ginger and scallions permeate the chicken and rice, making this dish both delicate and deeply satisfying. Plus, with the option to customize the dish with your favorite sauces, you can truly make it your own.

In this recipe, we’ll walk you through each step, ensuring you achieve perfectly cooked chicken and flavorful rice every time. Whether you’re a seasoned cook or just starting out, this dish is approachable yet impressive, making it perfect for weeknight dinners or special occasions alike.

So, gather your ingredients, and let’s get cooking. This Hainanese Chicken & Rice with Chicken Thighs is sure to become a dish you’ll turn to whenever you crave something comforting, flavorful, and just a little bit special.

EQUIPMENTS NEEDED FOR HAINANESE CHICKEN RICE WITH CHICKEN THIGHS

Rice Cooker

MAIN INGREDIENTS FOR HAINANESE CHICKEN RICE WITH CHICKEN THIGHS

Boneless, Skin-On Chicken Thighs – The main ingredient of the dish. Chicken thighs are known for their rich flavor and tender texture. Traditionally, Hainanese Chicken Rice is to make it with skin-on chicken. The skin is smooth and tender once cooked and the fat from the skin contributes to the richness of the chicken stock, infusing the rice with extra depth of flavor. If you chicken skin isn’t your thing, you can always opt for skinless chicken thighs instead

White Jasmine Rice – This fragrant, long-grain rice is a key component of the dish. Its slightly sticky texture makes it perfect for absorbing the aromatic chicken stock, resulting in a flavorful and fragrant rice that pairs perfectly with the tender chicken. Be sure to rinse the rice several times to remove excess starch and achieve the ideal texture.

Scallion – Scallions are used both in the blanching process and in the sauce. The hot sizzling oil will help release all of its wonderful flavors, making it THE main ingredient and the star of the sauce.

Ginger – Ginger is a key aromatic in this dish, bringing warmth and a slight peppery flavor that cuts through the richness of the chicken. Whether sliced or minced, ginger infuses both the chicken and the rice with its distinctive, invigorating flavor.

Garlic – Garlic adds a savory depth to this Hainanese Chicken Rice, enhancing the flavor of both the chicken and the rice. When sautéed, it becomes sweet and aromatic, perfectly complementing the other ingredients and adding another layer of flavor to the rice.

Soy Sauce – A staple in Asian cooking. Adding a tablespoon of soy sauce when simmering your chicken will add a beautiful light golden brown color to the chicken and the rice. It also adds a nice umami flavor to the chicken. It enhances the overall taste of the dish without overpowering the delicate balance of the other ingredients.

Shaoxing Cooking Wine – This Chinese rice wine brings a subtle complexity to the dish, enhancing the flavor of the chicken and aromatics. Its slightly sweet and nutty flavor complements the soy sauce and ginger, adding an extra layer of depth to the chicken as it simmers.

Purple Onion – The mild sweetness of purple onion adds a subtle flavor to the rice. It balances the richness of the chicken stock and also adds depth to the flavor of the rice.

HOW TO MAKE HAINANESE CHICKEN RICE WITH CHICKEN THIGHS

Blanch the Chicken Thighs

Start by blanching the chicken thighs in a pot of cold water with 1 stalk of green onion (cut into a few pieces), 3-4 slices of ginger, 1 tablespoon of soy sauce, and 1 tablespoon of cooking wine, over medium-high heat. Make sure the chicken thighs are fully submerged in water.
Once the water begins to boil, reduce heat to low and let it simmer for 15-20 minutes, until the internal temperature reaches 165°F (74°C). Skim any impurities on the surface.
Save the chicken stock from boiling the chicken thighs. Soak the cook chicken thighs in iced water for 10 seconds to stop the cooking process and firm up the skin. Remove from iced water and set aside.

Make Rice

Heat 2 teaspoons of olive oil in a medium sized non-stick pan over low-medium heat. Add diced onion, minced garlic, and minced ginger, sauté for 3-4 minutes until tender. Add prepared rice to the pan, sauté for 2 minutes, gently stir the rice a few times to ensure even cooking.
Transfer the rice mixture to a rice cooker. Add chicken stock to the rice cooker, filling to the line for 1 cup of rice (or 1.25-1.5 cups of chicken stock if cooking the rice on the stove top). Let it cook until done.

Make the Sauce

While the rice is cooking, heat 1/4 cup of oil in a small pan until hot (shimmering but not smoking, this helps to bring out the full flavors of the ingredients without burning them.). In the meantime, add all the other sauce ingredients to a heatproof bowl.
Pour the hot oil over the sauce ingredients and mix well.

Assemble the Chicken Rice

Assemble the cooked rice and cooked chicken on a place. Add a generous amount of the prepared scallion sauce over the chicken. Serve with a side of Thai chili sauce if desired. Enjoy this delicious Hainanese Chicken Rice with Chicken Thighs!

NOTES AND TIPS FOR HAINANESE CHICKEN RICE WITH CHICKEN THIGHS

Making the Perfect Chicken:

To keep the chicken tender and the skin smooth and silky, make sure not to overcook the chicken. Once cooked, immediately transfer the chicken to ice water for a few seconds to stop the cooking process and firm up the skin.

Making the Perfect Rice:

Rinse the jasmine rice multiple times until the water runs clear. This removes excess starch, resulting in fluffy, non-sticky rice.
When sautéing the onion, garlic, and ginger before cooking the rice, ensure they’re softened but not browned. This step infuses the rice with deep, aromatic flavors that are essential to the dish.
If using a rice cooker, simply follow your device’s instructions for cooking. If cooking on the stovetop, use the ratio of 1 cup of rice to 1.25-1.5 cups of chicken stock (start with 1.25 cups then adjust accordingly). Bring to a boil, then cover and simmer on low for 15-18 minutes.

Making the Perfect Sauce:

When making the scallion sauce, make sure the oil is hot but not smoking. The hot oil will cook the ginger, garlic, and scallions slightly, releasing their flavors and making the sauce fragrant and savory.
The scallion sauce is highly versatile. Feel free to adjust the ingredients to your taste. For instance, adding a splash of lime juice can give it a zesty kick.
Thai chili sauce or soy sauce mixed with a bit of lime juice and minced garlic can be great additions to the dish. They offer a nice contrast to the richness of the chicken and rice.

Storage and Reheating

Store any leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days.
The chicken and rice can be reheated in the microwave, with a little splash of water on them and a damp paper towel covering the bowl before reheating to prevent the chicken and rice from drying out.