One Pot Hainanese Chicken Rice

One Pot Hainanese Chicken Rice made effortlessly in my Tefal Ingenio Ultimate 12-piece Set. 

These are more than just non-stick pans. Thanks to their stackability and removable handles, these Tefal pans are not only versatile, but easy to stack, saving so much space in my teeny apartment cupboard.

From stove to oven, oven to table, fridge to dishwasher, you too can effortlessly make this delicious one pot dinner. With a variety of pan sizes to choose from, you can easily adapt this recipes serving size. 

Recipe below serves 2-3.

Ingredients 

5 chicken thighs, skin on and deboned, + chicken skin & fat trimmed from 3 extra thighs 

1/2 cup finely chopped shallot

1 tbsp minced ginger

1 tsp minced garlic 

1 cup jasmine rice 

1 cup chicken stock 

2 spring onions, trimmed 

Sweet dark soy sauce 

40ml water

40ml dark soy sauce 

1.5 tsp granulated sugar

Chilli sauce 

• 4 Birds Eye chillies

• 2 long red chillies 

• 7cm piece of ginger, peeled & roughly chopped 

• 3 cloves garlic

• 1/2 tsp sesame oil 

• 1 tsp salt

• 1/2 tsp sugar

• The juice of half a lime

• 1 tsp rice wine vinegar

Blitz the chilies, ginger, and garlic in a food processor until finely chopped. Add the sesame oil, salt, sugar, lime juice, and vinegar. Blitz again to combine.

Ginger garlic sauce

• 10cm piece of ginger, peeled & roughly chopped

• 1 clove garlic 

• 3 tbsp vegetable oil 

• Pinch of salt 

Blitz the ginger and garlic in a food processor until a paste forms. Heat the oil in a small saucepan. Gently fry the ginger and garlic until aromatic and just lightly caramelized and no longer raw. Add salt to taste and transfer to a sauce dish.

To serve 

Cucumber, thinly sliced 

Coriander leaves

Method

Sprinkle the 5 skin-on chicken thighs with salt. Set aside. 

Combine the sugar & water in a small pot. Stir constantly until sugar dissolves & liquid thickens. Add the dark soy sauce. Stir to combine & set aside. 

Chop the extra chicken skin into 2cm pieces. Slowly render the skins & fat by adding to your Tefal 24cm Sautepan. Cover and cook on medium low for 15 minutes. The fat will start to render out. Remove the lid & cook further, until the skins crisp up. Pour through a fine sieve, reserving the fat & setting the skins aside.

Add the chicken fat back to the pan, then fry the shallot, garlic & ginger until fragrant. 

Add the rice & coat until glossy. Now add the stock, then place the chicken, skin side up, on top of the rice. Add the spring onions & bring to the boil. Reduce heat to low & cover. 

Cook for 16 minutes, turn off the heat, then let rest with the lid on for 10 minutes.

Remove the chicken and slice. 

Add the chicken skins to the rice, mix to combine. Serve chicken with rice, thinly sliced cucumber, coriander & sauces.