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Garlic and Ginger Chicken Rice
This one-pot chicken and rice dish is inspired by the Singaporean classic that is Hainanese Chicken Rice. Traditionally, it’s made by poaching a whole chicken with pandan leaves, spring onions, garlic and ginger. The rice is cooked in the stock, along with chicken fat, ginger and garlic. The result is an extremely delicious and flavourful dish.
This isn’t Hainanese Chicken Rice, but it’s incredibly tasty and so easy to make. Oh, and it only requires 5 ingredients!
- Prep Time: 10 minutes
- Total Time: 35 minutes
- Yield: 6 1x
Ingredients
Scale
- 6 chicken thighs
- 400 g jasmine rice
- 6 garlic cloves, minced
- 4 cm fresh ginger root, peeled and minced
- 650 ml chicken stock
For the optional spring onion oil:
- 4 spring onions, thinly sliced
- 1/2 tbsp ginger, minced
- 75ml vegetable oil
Instructions
- Season the chicken thighs with salt on both sides. Place the chicken thighs skin-side-down in a single layer in a wide, deep Dutch oven or saucepan that has a tight-fitting lid. Heat the saucepan over medium heat and cook the chicken until the fat has rendered out and the skin is nicely browned, around 10 minutes.
- Meanwhile, thoroughly rinse the rice with cold water until the water runs clear, then drain with a sieve and set aside.
- Once browned, remove the chicken from the pan. It will still be completely raw. Add the garlic and ginger to the rendered chicken fat and cook, stirring constantly, for 1 minute, then add the drained rice and stir to combine. Add the chicken stock and season with salt, to taste – you want the cooking liquid to taste as seasoned as you want the finished dish to taste. Stir to combine.
- Nestle the chicken thighs into the rice so only the bottom half is submerged. Bring everything to a simmer then reduce the heat to medium-low, cover and simmer gently until the rice has absorbed all the liquid and is cooked through, 20 to 25 minutes, then serve and enjoy.
- Note: for a crispy skin, you can remove the chicken thighs and pop them under the grill once the rice is cooked.
- To make the optional spring onion oil, place the spring onions and ginger in a small heatproof bowl. Head the oil in a small saucepan set over a medium-high heat for 1 to 2 mins, then carefully pour the hot oil over the aromatics. Season with salt, to taste.
Equipment
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Absolutely love this recipe! One note, watch the video (tiktok) before making it, there are a couple steps there that are missed in the written recipe (covering the dish and toasting the rice are the two in particular that are important)
So glad you enjoyed it! And yes, this is why I always refer people to the written recipe versus the video as there’s only so much I can fit into a 60sec clip 🙂
Something this easy to make has no right to taste as good as this does. It has become one of my go to recipes in such a short time.
I’m SO happy to hear this as this is honestly one of my all time favourite recipes but people don’t always believe me because it’s so unassuming!
Hi! Can I do this in a slow-cooker too? x
Hi! I’m so sorry for my delay in responding to you. As I’ve never attempted it in a slow cooker, I’m unable to confirm – sorry!
I am shocked this recipe isn’t being praised all over the internet. My family asks me to make it constantly. Don’t skip the green onion oil. It is the best part!
Aw bless you! Thank you so much for your kind words. This is honestly one of my all time favourite recipes so your feedback is extra special 🙂
It is so tasty and easy! It’s very Chinese tasting, only healthier than you’d get in a restaurant!