Why You’ll Love This Recipe

I love this recipe because it highlights clean, comforting flavors that don’t rely on heavy seasonings. The chicken stays moist and tender thanks to gentle simmering, while the rice soaks up all the savory goodness from the broth and aromatics. I also love how the ginger-scallion sauce adds brightness and balance to every bite. It’s a wholesome dish that feels luxurious, yet it’s easy enough to prepare for a weeknight dinner.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Chicken
4 pieces Boneless, Skin-On Chicken Thighs Substitution: Skinless thighs may be used for a lower-fat option.
3 stalks Scallion Essential for that fresh flavor; it’s important for the sauce and can also be used as a garnish.

For the Rice
2 cups White Jasmine Rice Rinse rice multiple times to achieve ideal texture.

For the Aromatics
1 piece Ginger Substitution: Minced ginger can replace sliced if needed.
4 cloves Garlic Substitution: Garlic powder offers a convenient alternative.
1 medium Purple Onion Substitution: Regular yellow onion can work in a pinch.

For the Sauce
¼ cup Soy Sauce Use low-sodium soy sauce to reduce sodium intake.
2 tablespoons Vinegar for balanced flavor.
2 tablespoons Oil Consider using vegetable oil for a neutral taste.

Directions

I start by preparing the chicken. In a large pot, I submerge the boneless, skin-on chicken thighs in cold water along with chopped scallion pieces, sliced ginger, soy sauce, and vinegar. I bring everything to a gentle boil, then lower the heat and let it simmer for about 17 to 20 minutes, until the chicken reaches an internal temperature of 165°F (74°C). To keep the skin firm and silky, I immediately transfer the cooked chicken to an ice bath for a few minutes.

Next, I prepare the rice. In a pot, I heat some oil and sauté diced purple onion, garlic, and ginger until they’re soft and aromatic. Then I stir in the rinsed white jasmine rice and sauté it briefly to coat each grain with the fragrant oil. I transfer the mixture to my rice cooker, add chicken stock (about 1.25 to 1.5 cups of stock per cup of rice), and let it cook until fluffy and fragrant.

For the sauce, I heat oil in a small pan until shimmering but not smoking. In a bowl, I mix minced garlic, ginger, and chopped scallions. I carefully pour the hot oil over the mixture—it sizzles beautifully—then stir in soy sauce, sugar, and a splash of sesame oil for depth. This creates a bold, aromatic sauce that ties the entire dish together.

To assemble, I slice the cooled chicken thighs and place them neatly over a bed of the fragrant rice. I drizzle the ginger-scallion sauce generously on top and sometimes add a little Thai chili sauce on the side for an extra kick.

Servings and Timing

This recipe makes 4 servings and takes about 1 hour and 5 minutes in total, including 15 minutes of prep time, 40 minutes of cooking, and 10 minutes of cooling. Each serving contains approximately 450 calories.

Variations

I sometimes use chicken breasts instead of thighs when I want a leaner option, though thighs stay juicier. For extra flavor, I cook the rice entirely in the chicken poaching liquid. When I crave something spicier, I add a spoonful of homemade chili-garlic paste to the sauce. For a twist, I’ve even used brown rice or quinoa for a healthier version that still absorbs all those beautiful flavors.

Storage/Reheating

I store leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days. To reheat, I steam the chicken gently or warm it in a covered pan with a splash of water to keep it moist. The rice can be reheated in the microwave or on the stovetop with a bit of chicken broth to restore its texture. I always store the sauce separately and drizzle it fresh before serving.

FAQs

Can I use chicken breast instead of thighs?

Yes, I often use chicken breast for a leaner version—just reduce simmering time to avoid overcooking.

How do I make the rice extra fragrant?

I sauté the aromatics with the rice before cooking and always use the chicken poaching liquid instead of plain water.

Can I prepare the sauce in advance?

Definitely. I make it ahead and refrigerate it for up to 3 days—it tastes even better as the flavors meld.

Do I need a rice cooker for this recipe?

No, I sometimes cook the rice in a pot on the stove using the absorption method; it turns out just as fluffy.

How can I make this dish spicier?

I like to serve it with chili garlic paste or add minced fresh chilies to the sauce for more heat.

What type of soy sauce works best?

I prefer low-sodium soy sauce so it doesn’t overpower the delicate flavors of the chicken and rice.

Can I use sesame oil in the rice?

Yes, a small drizzle adds a nutty aroma that complements the ginger and garlic beautifully.

How can I tell if the chicken is cooked through?

I use a thermometer to check that it reaches 165°F (74°C) at the thickest part.

What side dishes go well with Hainanese Chicken Rice?

I love serving it with cucumber slices, bok choy, or a light broth on the side.

Can I make this dish ahead of time?

Yes, I prepare the components separately and assemble them just before serving for the best texture and flavor.

Conclusion

Hainanese Chicken Rice is one of those dishes that never fails to impress with its simplicity and elegance. I love how every bite delivers a balance of savory, aromatic, and comforting flavors. The juicy chicken, silky rice, and fragrant sauce make it a complete meal that feels both nourishing and indulgent. Whether I’m cooking for family or treating myself to a comforting dinner, this recipe always brings warmth and satisfaction to the table.