One-Pot Hainanese Chicken Rice

Hi, welcome to this Red House Kitchen. Today we are going to make an easy one-pot meal inspired by the classic Hainanese chicken rice, Hainan Jifan. The cooking method is very simple, yet it keeps the spirit of this popular dish. Here are all the ingredients you need for this dish. You can find the full recipe on my blog. Start by seasoning chicken thighs with a little salt and white pepper. Let them marinate while you prepare the rest. Chop the scallions and mince the ginger and garlic. Rinse the rice then drain it for later use. Heat some oil over medium heat, then fry scallions, ginger and garlic until fragrant. Transfer about two-thirds of the mixture to a bowl. This will be the base for the sauce later. Put in the rice and stir for half a minute so each grain gets coated in the oil. Add salt and some water, then gently scrape the bottom of the pot in case any rice gets stuck there. Lay the chicken pieces flat on top of the rice, making sure they don't overlap. Keep the pot uncovered until the water reaches a very gentle boil, then cover with a lid and turn the heat to low. Let it cook for about 20 minutes. When the time is up, switch off the heat but don't open the lid yet. Let it rest for another 10 minutes. While waiting, cut the cucumber into thin slices. Squeeze the juice out of a lime and chop some hot chili. Prepare the sauce by mixing the fried aromatics you saved earlier with light soy sauce, lime juice, sesame oil and chili. To serve, remove the center bone from each chicken side and slice it into strips. Arrange the rice, cucumber and chicken on a plate and top with the sauce. And that's it! A comforting meal of tender chicken, flavorful rice, all cooked in one pot. Thanks for watching. Hope you enjoy making this dish.