Ready in under an hour, this Hainanese-inspired baked chicken rice captures the soul of the classic and turns it into an easy, one-pan dinner that feeds a crowd.

It’s layered with toasted rice, aromatic stock, and bone-in thighs that finish with gloriously crisp skin.

This recipe focuses on simple technique: good searing, a short oven bake, and a knock-out ginger and spring onion oil that lifts everything with heat and fragrance.

If you love rice dishes with bold aromatics and a little crunch, this is your new weeknight favorite.

Why this one-pan approach works

Turning the traditional Hainanese method into a one-pan bake keeps things straightforward for busy cooks.
Toasting the rice briefly in the pan adds nuttiness that deepens the final flavor.

Searing the thighs skin-side down first renders fat and creates an instant textural contrast.

Baking the rice with stock under the chicken lets the meat steam and the grains finish perfectly without babysitting.

The fragrant oil made from ginger and scallions is the secret final touch.
It’s poured hot and pungent, and it instantly transforms simple rice into something addictive.

Ingredients you’ll want on hand

This section explains the core components and why they matter.
Use bone-in, skin-on chicken thighs for the juiciest results and the crispiest finish.

Use long-grain rice for an evenly cooked bed that stays fluffy after baking.
A rich chicken stock infuses the rice as it cooks and makes the difference between bland and deeply savory.

Garlic and ginger are the backbone of the dish and should be fresh.
Spring onions become aromatic when paired with hot oil to make the punchy drizzle.

A splash of soy sauce and a pinch of seasoning binds the rice flavor together.
If you prefer, include a small pinch of seasoning enhancer for that characteristic savory lift.

The method — simple, tested, and forgiving

Preheat your oven to 180°C (350°F).
Pat the chicken thighs completely dry and season the skin liberally with salt.

Add a tablespoon of vegetable oil to a large frying pan and lay the thighs skin-side down in a cold pan.
Heat gently so the fat renders slowly and the skin crisps without burning; this takes about seven minutes.

Remove the seared thighs and set them aside while you build the rice in the same pan.
Add the ginger matchsticks and crushed garlic and cook gently until fragrant for about a minute.

Add the rice to the pan and stir to coat in the flavored fat.
Toast for a few minutes until the grains look glossy and smell toasty.

Pour in the chicken stock and a splash of soy sauce, then stir to combine so the rice is evenly distributed.
Nestle the chicken thighs skin-side up on top of the rice so the juices drip into the grains.

Cover the pan and place it in the oven for 25–30 minutes until the rice is tender.
Remove the lid and briefly broil or grill to re-crisp the skin—watch closely so it browns but doesn’t burn.

Let the dish rest for a couple of minutes, then fluff the rice gently with a fork so steam can escape.
Drizzle the hot ginger and spring-onion oil over the rice and thighs just before serving for maximum aroma.

How to make the ginger & spring-onion oil (the game changer)

Finely grate a few tablespoons of fresh ginger into a heatproof bowl.
Slice spring onions thinly and add them to the bowl with a teaspoon of salt and a splash of sesame oil.

Heat vegetable oil until it shimmers but does not smoke.
Pour the hot oil directly over the ginger and spring onions; it will sizzle and release a heady aroma.

Stir the mixture and let it rest for a minute so the aromatics soften and infuse the oil.
This oil is poured liberally over the rice and chicken and it’s the reason people come back for seconds.

Tips for perfectly crisp chicken skin every time

Dry skin equals crisp skin, so pat the thighs thoroughly before seasoning.
Starting the thighs in a cold pan ensures the fat renders slowly and the skin crisps evenly.

Don’t crowd the pan during the sear; each piece should have contact with the surface.
A final few minutes under the grill or broiler at the end re-crisp the skin to golden, crackly perfection.

If you want extra crunch, remove the chicken after the oven bake and finish each thigh in a hot pan for 30 seconds.
Always let the meat rest briefly so the juices redistribute and the skin stays crisp when plated.

Rice texture and troubleshooting

Toasting the rice first gives it a pleasant nuttiness and helps the grains stay separate.
Use a measured ratio of stock so the rice absorbs evenly during the bake.

If your rice is undercooked after the specified time, add a splash of hot stock and cover again for five minutes.
If it’s too wet, remove the lid and leave in the oven for a few minutes to let excess steam escape.

Fluff the rice with a fork rather than stirring vigorously to avoid breaking the grains.
A little resting time after baking helps excess steam dissipate and sets the texture.

Make-ahead, storage and reheating

You can prepare the ginger oil up to two days in advance and refrigerate it in an airtight container.
Reheat gently before pouring to restore its aroma and loosen any solidified oil.

Leftover chicken rice stores well in the fridge for up to three days in a sealed container.
To reheat, sprinkle a few tablespoons of water over the rice and microwave or warm in a covered pan until steaming.

To re-crisp the skin on leftovers, finish briefly under a hot grill or in a hot dry pan for a minute or two.
Avoid overcooking on reheating; aim to restore texture without drying the meat.

Serving suggestions and pairings

This dish shines served with quick sides that balance freshness and texture.
A light cucumber salad cuts through the richness and adds crunch.

You could pair alongside blistered greens or a simple steamed vegetable for color.
If you want something indulgent on the side, try crispy sweet potato kale quinoa fritters for a hearty companion or air-fryer garlic butter steak bites for protein-packed contrast.

If you’re looking for inspiration from other weeknight recipes, check out the creamy vegetable grilled sandwich for a lighter side or quick prep idea.
A hearty vegetable or soup on the side makes this a full, satisfying meal for family or friends.

Flavor variations and substitutions

For a milder aromatic profile, reduce the amount of fresh ginger in the oil.
If you prefer a more intense soy flavor, increase the soy by a small splash when adding the stock.

Swap long-grain rice for jasmine for extra fragrance, adjusting liquid as needed.
Dark soy will add color and depth if that’s the profile you prefer.

Add sliced chilies into the ginger oil for a spicy finish if you want heat.
Finish with fresh herbs like coriander for bright, herbaceous notes on the plate.

Frequently Asked Questions (FAQ)

What cut of chicken gives the best result?
Bone-in, skin-on chicken thighs are ideal for moist meat and crisp skin.

Can I use chicken breasts instead?
You can, but breasts cook faster and are prone to drying; reduce oven time and monitor closely.

Is MSG necessary?
A small pinch enhances umami, but it is optional and the dish will still be delicious without it.

Can I make this in a rice cooker?
You can cook the rice in a rice cooker separately, then place seared thighs on top and steam briefly, but the one-pan oven method helps flavor meld more thoroughly.

How long will leftovers keep?
Stored in a sealed container, leftovers keep up to three days in the fridge.

Can I make the ginger oil ahead?
Yes, the oil can be made up to two days in advance; reheat slightly before using.

What rice is best?
Long-grain or jasmine rice works well; adjust stock slightly for different grain types.

Final notes and pairing links

This Hainanese-inspired baked chicken rice is a perfect blend of comfort and technique.
It’s approachable enough for weeknights yet flavorful enough for company, and leftovers are a pleasure to reheat.

For pairing ideas, try crispy sweet potato kale quinoa fritters, air-fryer bang bang chicken skewers, or creamy peanut lime chicken noodles for complementary textures and flavors.

This is a one-pan dinner that rewards a little attention to technique.
Perfect the sear, the toasting, and the fragrant oil, and you’ll have a rice dish that everyone asks for again.

FAQ wrap-up: make the oil, dry the skin, toast the rice, rest the dish, and enjoy.
Serve with a simple salad or an aromatic vegetable for a complete meal.