The Finest Simple One Pot Hen and Rice Recipe · i’m a meals weblog

If you happen to’re in search of your subsequent hands-off, scrumptious one pot dinner, that is it: Hainanese rooster.

Have you ever ever had Hainanese rooster rice earlier than? Are you as obsessive about it as I’m? I’m guessing the reply is not any as a result of I’ve a lifelong, deep obsession with rooster rice.

It’s my final consolation meals, my all-time-favorite go to meal, my model of Anton Ego’s mother’s ratatouille. You recognize, the scene in within the Pixar film the place Anton is taken again to his mother’s kitchen and she or he serves him ratatouille and all is true with the world. That’s Hainanese rooster rice for me.

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Hen and Rice

All cultures have some type of rooster and rice. The Japanese have oyakodon, Latin People have arroz con pollo, and Southeast Asians (and Hainanese individuals) have Hainanese rooster rice. Like most rooster and rice dishes, it’s easy at coronary heart: poached rooster and seasoned rice served with quite a lot of sauces.

Like a lot of immigrant tailored meals, there are literally a bunch of several types of Hainanese rooster rices: Singaporean, Malaysian, Vietnamese, and Thai. Rising up, it was a staple in our home. Hen rice is the meals that may deliver me again to my childhood and transport me to a few of my favourite recollections as an grownup. I’m not embarrassed to say that rooster rice is my all the things.

What’s Hainanese rooster rice?

Hainanese rooster is deceptively easy however in some way advanced. It originated in Hainan in Southern China, however its religious house is Singapore, the place you’ll discover renditions of the ever in style dish all over the place, from hawker stands to excessive finish accommodations.

I’d struggle to the demise to say that Hainanese rooster rice is one of the best rendition of rooster and rice on the market. It’s so humble, so flavorful, and so pure. At its coronary heart, Hainanese rooster rice is simply that: rooster and rice.

The rooster is poached in a easy but flavorful broth scented with ginger, garlic, and scallions and is silky, agency, and tastes like essentially the most excellent rooster you’ll ever have. The rice that comes with it ought to stand by itself: stuffed with rooster taste, slicked with fats, savory, and aromatic.

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What’s so particular concerning the rice?

You’ve acquired to style it to imagine it, however I believe the key to why Hainanese rooster rice is so good is the rice. And the key to the rice is rooster fats. Any good prepare dinner is aware of that while you prepare dinner rice in broth, the broth infuses the within of the grain, giving it additional taste. Plenty of cultures do that, like how Mexican rice is cooked in tomatoes and onions. Hen rice goes one step additional by frying raw rice in rooster fats with garlic, shallots, and ginger earlier than cooking in rooster broth, giving the rice one other layer of toasty, fragrant deliciousness. The rice must be shiny, luscious and stuffed with taste.

The most effective rooster rice is the one you want making

There are a number of Hainanese rooster rice recipes that decision for twenty-four hour (or extra) cures and different very difficult steps. It doesn’t have to be this manner, particularly for those who simply need good rooster rice and also you’re not competing with a dozen different rooster rice hawkers at a market. It’s the rice that you should pay cautious consideration to, and that’s a straightforward factor that doesn’t take a lot additional time.

Personally, I really like making rooster rice, I discover it therapeutic in some way. However typically I simply wish to eat rooster and rice with out cooking an entire rooster. This straightforward recipe is for these occasions: skin-on boneless rooster thighs and rice are cooked in a single pot for ease and fewer dishes to clean. Win-win!

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The key to nice Hainanese rooster rice

It is a fundamental one pot Hainanese rooster rice with all the flavour and not one of the fuss. The recipe begins with rooster fats. If you happen to’re like me and love rooster rice and make it on the common, you’ll wish to preserve a jar of rendered rooster fats within the fridge. Even for those who’re not like me and don’t wish to make rooster rice day by day of the week, you’ll wish to preserve a jar of rooster fats within the fridge. Hen fats is PURE FLAVOR.

Hen fats is what makes the rice a part of rooster rice style so good. However, for those who don’t have any rooster fats, don’t fear, toasting your rice in any fats goes to present it a shiny, scrumptious taste coat. The secret is cooking the ginger, garlic, and shallots in fats in order that the aromatics launch their deliciousness into the rice.

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How one can render rooster fats

Hen fats is the important thing to Hainanese rooster rice. The rooster fats provides a lot taste to the rice, you gained’t imagine it.

  1. Gather. Trim any extra pores and skin off of your thighs. I are inclined to collected a bunch of rooster skins, freeze them, then make a giant batch of rooster fats and crispy rooster pores and skin when I’ve quantity. Each time you’ve got a recipe that requires boneless skinless, simply save purchase pores and skin on, take the skins off and freeze them. Quickly you’ll have a bunch of rooster pores and skin excellent for this.
  2. Chop. Use a pointy knife and chop the rooster pores and skin into small 1/2 inch items. You should use a pair of scissors for this too.
  3. Slowly render. Put the entire rooster skins in a non-stick (or forged iron) skillet, pot, or pan. I like utilizing a pot to maintain all the things from splattering nevertheless it’ll be quicker in a pan or skillet. Cowl and prepare dinner on medium low for quarter-hour. The fats will begin to render out and gather.
  4. Crisp. After you’ve got a fairly pool of glistening fats, uncover the skillet and switch the warmth as much as medium. Let the pores and skin and fats prepare dinner, stirring and breaking apart sometimes, till the rooster skins begin to crisp and brown.
  5. Pressure. After all of the skins are brown, take away the pan from the warmth and use a superb mesh strainer over a warmth proof liquid measuring cup to pressure out the crispy pores and skin. The rendered rooster fats is pure taste. If desired, return the pores and skin to the pan and crisp up additional. The crispy rooster skins are the BEST. They’ll proceed to crisp up as they cool, so don’t prepare dinner them too lengthy. Retailer the strained fats in a jar within the fridge for a number of weeks and use to make rooster rice!

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Hen thigh vs rooster breast

However what concerning the rooster? Do you want an entire rooster? Do you have to use darkish meat or gentle for those who’re simply going with particular person items? Once more, that is private desire, however I believe the entire rooster isn’t obligatory. The one query is, do you go along with thigh or breast?

Whenever you’re in Singapore, you must pay additional for darkish meat (thighs and drumsticks) as a result of the meat is silkier and extra tender. I undoubtedly favor thighs to rooster breasts when making rooster rice however typically I like the feel of breasts too.

How do you eat Hainanese rooster rice?

Everybody eats it in a different way! Some individuals prefer to pour all three sauces on prime and blend all of it up, some individuals solely use sure sauces, actually, it’s as much as you. Authentically, like with curry rice, it’s normally served on a plate with a spoon and fork – NOT a bowl and chopsticks – to scoop all the things up.

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What to serve with Hainanese rooster rice

Historically it’s served with the poaching broth the rooster was cooked in, in addition to chili sauce, scallion-ginger sauce (I stored it easy right here with a scallion solely sauce), and darkish soy sauce. If you happen to’re in Singapore, they’ll most likely provide you with a pair items of cucumber, and a sprig of cilantro on prime.

Selfmade Hainanese scallion oil

Generally I preserve it easy with a pure scallion oil, however when you have the time to cut up some extra aromatics, a ginger garlic scallion oil is an unforgettable umami bomb you’ll wish to placed on EVERYTHING.

Elements

  • 4 cloves garlic
  • 1/2 cup scallions
  • 1 tbsp recent ginger
  • 1/4 cup impartial oil
  1. In a meals processor – or by hand, you wizard you – chop up 4 cloves garlic, 2-3 scallions (about 1/2 cup), and 1 tbsp recent ginger. Place all the things in a deep warmth proof bowl.
  2. Within the smallest pot you’ve got, warmth up 1/4 cup impartial oil (grapeseed, sunflower, safflower, canola) over medium warmth till it reaches 275°F. You can too take a look at the warmth by putting an uncoated picket chopstick within the oil. If you happen to see tiny air bubbles escaping from the chopstick within the oil, it must be scorching sufficient.
  3. Rigorously take away the pot from the range and pour over the scallion combine. It can sizzle and bubble. Stir so all the things is coated and season with salt to style.

Hainanese chili garlic sauce

Elements

  • 2 fresno peppers (or different pink pepper)
  • 1 Thai chili pepper
  • 2 cloves garlic
  • 1″ ginger
  • 2-3 tbsp rooster inventory
  • 1 tbsp lime juice
  • 1/2 tsp sugar
  1. In a meals processor, chop 2 fresno peppers, 1 Thai chili, 2 cloves garlic, and a 1 inch piece of ginger till it comes collectively in a paste. Stir in 2-3 tablespoons of rooster inventory, 1 tablespoon lime juice, and 1/2 teaspoon of sugar. Add salt to style.

Professional-tips

Listed below are a few of my ideas for making rooster rice. I do it a lot that it’s just about second nature to me!

Use a meals processor

I like doing prep work however a meals processor makes all the things simpler and extra satisfying. There are a number of aromatics in Hainanese rooster rice and it’s the aromatics that make all the things style wonderful so that you don’t wish to skip out. A meals processor will lower your prep time in half. That is the mini one we use on the common.

Save your rooster fats!

I’ve slightly freezer bag of frozen rooster fats/pores and skin within the freezer. That is most likely not that unusual to individuals who know the way wonderful rooster fats is. I add to it every time I’m trimming rooster or if I want skinless rooster in a recipe. Pores and skin on rooster is a lot cheaper that skin-off so I simply de-skin at dwelling and fortunately add to my stash. When the bag is full, I render the fats, stash it within the fridge in clear jar and scoop it out to make use of every time I’ve a rooster rice craving. The crispy rooster skins get eaten just about instantly. Having a stash of rooster fats within the fridge means you’re by no means too distant from rooster rice.

Use do-it-yourself rooster inventory

That is my cheat model of Hainanese rooster rice, which is why it requires store-bought rooster inventory. However the reality is, like my limitless provide of rooster fats, I even have an limitless provide of Hainanese rooster inventory in my freezer. To make do-it-yourself Hainanese rooster inventory, use trimmed rooster bones:

  1. Place as many trimmed rooster bones as you’ve got in a deep pot and canopy with water till it’s covers the bones by 2 inches.
  2. Add 1 inch ginger, sliced; 1 shallot, halved, 2 cloves garlic, crushed; and 1 complete inexperienced onion.
  3. Deliver to a simmer over medium warmth and when there are many tiny little bubbles, cowl and switch down the warmth.
  4. Simmer for 1 hour. When the hour is finished, pressure the inventory. Use do-it-yourself Hainanese rooster inventory as directed within the recipe.

Make it within the rice cooker

If you happen to’re not a fan of cooking rice on the range you may nonetheless make this one pot rooster and rice:

  1. Fry up the rice in rooster fats, together with the ginger, garlic and shallot till shiny.
  2. Add the fried rice to your rice cooker and add within the rooster inventory, rooster, and inexperienced onion.
  3. Set the rice cooker and prepare dinner till the rice is completed cooking.
  4. Let the rice and rooster preserve heat (on the preserve heat setting) for 10 minutes earlier than opening, fluffing, and having fun with.

Completely cooked rooster

I favor to make use of boneless rooster for this fast and simple model as a result of boneless thighs end concurrently the rice, making this fast and simple. If you wish to use bone in rooster, ensure the rooster is tempered (not straight from the fridge) while you’re including it to the pan. Prepare dinner the rooster and rice for five extra minutes and let it steam with the lid on for an additional 5 minutes as properly. The rice can be on the extra tender facet.

Tremendous silky Hainanese rooster pores and skin

One thing individuals actually love about Hainanese rooster is the tremendous silky easy rooster pores and skin. It’s delicate, tender, and scrumptious. In Singapore, if the rooster is gelatinous and silky, it’s thought-about excellent. The key to tremendous silky rooster pores and skin is a mix of salt scrubbing and temperature management. As a result of we’re making a one pot Hainanese rooster I’m going to speak principally about salt scrubbing, however I’ll calmly contact on the significance of an ice tub too.

Salt scrub

The very first thing it is best to do, for those who’re in search of tremendous easy pores and skin is to present your rooster a pleasant salt rub. Sprinkle on a beneficiant quantity of coarse salt and exfoliate the heck out of the rooster pores and skin, ensuring that the salt will get into each nook and cranny of the pores and skin. After exfoliating, rinse the surplus salt off the pores and skin (so the rooster doesn’t find yourself too salty) and the rooster pores and skin ought to look tighter, cleaner, and customarily very fairly. This works tremendous properly on complete chickens nevertheless it additionally works on lower items of rooster to. Do it, it is going to undoubtedly make a distinction.

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Temperature Management

As for the opposite key facet of silky pores and skin, it’s temperature management. This recipe is for a brilliant easy Hainanese one pot rooster and rice however while you’re making it historically (as I do quite a bit as properly) you utilizing an entire rooster and poach it gently. After scrubbing and exfoliating with salt, the rooster is gently submerged in a pot of simply simmering water and aromatics (scallions, ginger, garlic, shallots) till it cooks by. Instantly afterwards, the rooster is put into an ice chilly water tub. The recent then chilly shocks the rooster pores and skin, pulling it tighter towards it’s physique. The pores and skin can be silky and excellent!

hainanese chicken | www.iamafoodblog.com

When rooster rice is finished properly, you nearly don’t want the rooster! Mike just about simply eats big bowls of the rice with no rooster in any respect, that’s how good it’s. I hope you give this recipe a strive, it’s the right consolation meals for cold fall days.

Hen rice eternally and all the time,
xoxo steph

Super simple and satisfying Hainanese chicken rice: juicy steamed chicken and ginger garlic rice cooked in the same pot. It’s what you want for dinner, right now! #hainanesechickenrice #chickenrice #recipes #dinner #onepot #easy #chickenrecipe #rice #chickenandrice


One Pot Hainanese Hen and Rice Recipe

Tremendous easy and satisfying Hainanese rooster and rice: juicy steamed rooster and ginger garlic rice cooked in the identical pot. It’s what you need for dinner, proper now!

Serves 2

Prep Time 15 minutes

Prepare dinner Time 30 minutes

Complete Time 45 minutes

Hen Rice

  • 1/2 tsp kosher salt
  • 4 boneless, skin-on rooster thighs
  • 1 tbsp rendered rooster fats or impartial oil
  • 1 tbsp minced ginger
  • 1 clove garlic minced
  • 1/2 small shallot finely diced
  • 1 cup white jasmine rice
  • 1 cup rooster inventory low sodium
  • 2 inexperienced onions complete

Inexperienced Onion Oil

  • 1/2 cup thinly sliced inexperienced onions
  • 1/4 cup impartial oil
  • salt to style

To Serve

  • chili sauce
  • sliced cucumbers
  • Rub the rooster pores and skin with the salt and put aside.

  • In a pan or pot with a lid, warmth up the rooster fats or oil. Add the ginger, garlic, and shallot. Prepare dinner, stirring, till aromatic. Stir within the rice and fry gently till shiny.

  • Add rooster inventory, then place the rooster, pores and skin facet up, within the pan. Add the inexperienced onions on prime. Deliver to boil over medium excessive warmth and when it begins to simmer, cowl and switch the warmth right down to low. Prepare dinner for 17 minutes, flip off the warmth, and let relaxation for 10 minutes.

  • Whereas the rice is cooking, make the inexperienced onion oil: place the inexperienced onions in a deep warmth proof bowl and put aside.

  • In a small pot, warmth 1/4 cup oil over medium warmth till it reaches 275°F. Take away the pot from the range and really fastidiously pour over the inexperienced onions – they may sizzle and bubble up. Stir in salt to style.

  • When the ten minute relaxation is up, take away and discard the inexperienced onions. Take away the rooster and slice. Fluff up the rice and serve with thinly sliced cucumbers and inexperienced onion oil. Take pleasure in instantly!

Estimated diet details do not embrace the inexperienced onion oil.

Diet Details

One Pot Hainanese Hen and Rice Recipe

Quantity Per Serving

Energy 396
Energy from Fats 147

% Day by day Worth*

Fats 16.3g25%

Saturated Fats 0.9g6%

Ldl cholesterol 0.01mg0%

Sodium 641mg28%

Potassium 369mg11%

Carbohydrates 23.2g8%

Fiber 1.3g5%

Sugar 0.5g1%

Protein 37.6g75%

* P.c Day by day Values are based mostly on a 2000 calorie weight loss program.

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