Quick Hainanese chicken rice

For an easy take on Hainanese chicken rice, try this version made with bone-in chicken thigh cutlets and flavoured with aromatic garlic, ginger and spring onions. For an even faster shortcut, try cooking this recipe in a rice cooker instead of a saucepan. This recipe comes from Nina Korbe.

Credit: Jiwon Kim

• serves

  4

• prep

  25 minutes

• cook

  30 minutes

• difficulty

  Easy

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The Cook Up with Adam Liaw

series • 

Cooking

PG

series • 

Cooking

PG

Ingredients

• 4 small bone-in, skin-on chicken thigh cutlets
• ½ tsp table salt
• ½ tsp ground white pepper
• 3 tbsp vegetable oil
• 6 spring onions, thinly sliced
• 2 tbsp finely grated ginger
• 2 garlic cloves, finely chopped
• 1½ cups jasmine or other short grain rice, washed and drained
• 2-3 cups chicken stock
• 2 Lebanese cucumbers, thinly sliced to serve
• Chilli crisp oil, to serve

For the sauce

• 3 tbsp light soy sauce
• 3 tsp rice wine vinegar
• 1 tsp sesame oil

Resting time: 5 minutes

Instructions

1. Pat the chicken dry with a paper towel. Place the chicken skin-side down on a large plate and score the flesh to the bone (this helps it to cook all the way through.) Rub the chicken with the salt and white pepper.
2. Heat the oil in a large frying pan over medium-high heat. Add the spring onions, ginger and garlic. Cook, stirring for 1 minute. Remove ¾ of this mixture to a small bowl for the sauce. Add the rice to remaining mixture in the pan and cook, stirring, for 2 minutes to lightly toast. Add the stock, and when almost simmering, lay the chicken pieces over the top. Cover with a lid and cook over low heat for 20-30 minutes. Remove the pan from the heat and rest, covered for 5 minutes.
3. While the rice cooks, add the soy sauce, vinegar and sesame oil to the reserved spring onion ginger mixture and mix well to combine.
4. Divide the chicken and rice between plates. Spoon over the prepared spring onion sauce. Serve with cucumbers and chilli crisp oil on the side.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.