One-pot Hainanese chicken rice

Name: One-pot Hainanese chicken rice
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 4
Cuisine: Malaysian recipes
Ingredients: ½ small onion (75g), finely chopped; 4 garlic cloves, finely chopped; 400g jasmine rice, washed in a sieve until the water runs clear, then thoroughly drained; ½ tbsp fine salt; 2.5cm piece ginger, finely sliced; 1 tbsp toasted sesame oil; 400g chicken breast, cut into 3cm x 1cm pieces; 800ml chicken stock (it’s fine to use a chicken stock cube or bouillon); 15g coriander, roughly chopped; 2 spring onions, finely sliced

Portion size: Serves 4
Prep time 15 min, plus resting. Cook time 40 min
Difficulty: easy

Gluten-free

Mandy Yin

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This simplified one-pot Hainanese chicken rice recipe from food writer Mandy Yin gives you all the flavours of the Malaysian dish in far less time. Try it for a filling midweek meal.

Traditional dish with a twist: “Hainanese chicken rice is a classic staple in Malaysian cuisine,” says Mandy. “The traditional method, however, does take some commitment – you need to poach an entire chicken, then pass it through iced water before chopping it up into more manageable pieces.”
Easy one-pot: “I’ve turned Hainanese chicken rice into a much simpler one-pot dish. If I don’t have the headspace to deal with the full-on traditional method, this still satisfactorily scratches the itch for Hainanese chicken rice when it arises.”
Flavour boost: “I always have a block of butter in a butter dish sitting on my kitchen counter so I have soft butter, ready to add to my cooking by the tablespoon,” says Mandy. The onion and garlic are cooked in butter to start things off.

Recipe taken from Simply Malaysian by Mandy Yin (Quadrille £27, out 31 July) and tested by delicious.

All the flavours, less of the washing up: discover one-pot recipes.

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Ingredients

½ small onion (75g), finely chopped
4 garlic cloves, finely chopped
400g jasmine rice, washed in a sieve until the water runs clear, then thoroughly drained
½ tbsp fine salt
2.5cm piece ginger, finely sliced
1 tbsp toasted sesame oil
400g chicken breast, cut into 3cm x 1cm pieces
800ml chicken stock (it’s fine to use a chicken stock cube or bouillon)
15g coriander, roughly chopped
2 spring onions, finely sliced

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Method

Add the butter to a large casserole (one with a lid) over a medium-high heat. Once melted, add the onion and garlic, then stir-fry for 2 minutes. Add the rice, salt, ginger, sesame oil, chicken and stock, then stir well.
Turn the heat up to high and bring to the boil, stirring often – this will take around 3-5 minutes. Cover with the lid, reduce the heat to the lowest level and leave to cook for 30 minutes.
After this time, turn off the heat and leave to rest for 10 minutes.
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Take off the lid, add the chopped coriander and stir into the rice, then sprinkle over the spring onions to finish.