One-pot Hainanese chicken rice

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.