One-pot Hainanese Chicken Rice

For the chicken

4 pieces chicken thighs, skin on about 180g

1 teaspoon salt

1 pinch ground white pepper

For the rice

1 ½ cup jasmine rice, or short grain white rice about 310g

2 tablespoon neutral cooking oil

4 stalk scallions, finely chopped

1 tablespoon minced ginger

1 tablespoon minced garlic

¼ teaspoon salt

For the sauce

2 tablespoon light soy sauce

1 tablespoon fresh lime juice

1 teaspoon sesame oil

fresh chilli, finely chopped optional

You also need

cucumber, sliced or blanched green vegetables, such as Bok Choy, spinach, etc.

1. Rinse the rice with cold water then drain well. Set aside.

2. Heat oil in a pot over medium heat on a stove. Add chopped scallions, minced ginger and minced garlic. Fry until fragrant. Scoop out about ⅔ of the aromatic to a small bowl for later use.

3. Put in the drained rice and fry for 30 seconds or so. Add 2 cups of water and ¼ teaspoon of salt and stir. Place the marinated chicken pieces on top of the rice without overlapping.

4. Leave to cook uncovered until the water starts boiling very gently. Put on a tight lid and turn the heat to the lowest. Leave to cook for 20 minutes.

5. Turn off the heat when the time is up. Let it sit for another 10 minutes. Do not open the lid during the cooking and resting process.

Serving

1. Take out the chicken thighs. Remove the bones. Then slice them into bite-sized strips.

2. Put the rice onto individual serving plates. Place the chicken on the side, along with cucumber slices.

3. Add light soy sauce, lime juice, sesame oil and fresh chilli (optional) to the fried aromatics you saved earlier. Serve it as a dipping sauce or pour it over the chicken.