I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Hainanese Chicken Rice
...in your mind.
Hainanese Chicken Rice

Hainanese Chicken Rice

Get ready for one of the greatest chicken dishes...ever. And don't be fooled by its simple prep and look, because this is one you'll want over & over. And when you add the ginger/green onion sauce...it gets even better.

Serves 4



  • 4 boneless, skin-on chicken thighs
  • 1 teaspoon kosher salt
  • 1 tablespoon sesame oil
  • 2 cups white rice
  • 2 cups chicken broth
  • 1.5 inch piece of fresh ginger, sliced into coins – skin on is fine
  • 4 large cloves garlic, peeled and smashed flat
  • 3 green onions, white & light green parts

Ginger Green Onion Sauce

  • 1/3 cup finely chopped green onion, white & light green parts
  • ¼ cup finely minced fresh ginger
  • 6 tablespoons neutral oil
  • 1 teaspoon sesame oil
  • 1 teaspoon soy
  • ½-1 teaspoon salt, start with ½ and see if you want more



  1. Put chicken in a large bowl with the salt & sesame oil, massage in well to coat, then set aside 10 minutes
  2. Rinse rice until water is clear, drain and put in the rice cooker
  3. Add the broth, ginger slices, garlic and green onions, stir to mix
  4. Lay the chicken, skin side up on top of the broth
  5. Close lid and turn on – use the ‘white rice setting’
  6. And when it's done, serve the chicken sliced, on top of the rice with the ginger green onion sauce

Ginger Green Onion Sauce

  1. Heat the oil to 350 in a small pan
  2. When hot enough, add the ginger and cook for about 15 seconds
  3. Add the green onions, and cook stirring everything for another 20-30 seconds
  4. Put in a bowl and add the sesame oil, soy and salt
  5. Mix well, let cool and use - store leftovers in an airtight container in the fridge