Hainanese-Inspired One-Pan Baked Chicken Rice
This Hainanese-inspired one-pan baked chicken rice combines crispy skin chicken thighs, fluffy toasted rice, and aromatic ginger-spring onion oil for a flavorful, easy weeknight dinner. Perfect for busy cooks, this dish balances texture and umami in every bite, making it a comforting and crowd-pleasing meal.
Ingredients
Main Ingredients
- 6 pieces chicken thighs bone-in, skin-on
- 1 thumb-sized piece ginger sliced into matchsticks
- 3 cloves garlic crushed
- 400 g long-grain rice
- 1 liter chicken stock
- 0.5 tsp MSG
- 1 tbsp soy sauce
- handful coriander leaves for garnish
Ginger and Spring Onion Oil
- 4 tbsp ginger finely grated
- 8 pieces spring onions finely chopped
- 60 ml vegetable oil
- 1 tsp salt
- 1 tsp sesame oil
Instructions
Cooking Chicken and Rice
- Preheat the oven to 180°C (350°F). Pat the chicken thighs dry with paper towels and season with salt.
- Add 1 tbsp vegetable oil to a large frying pan and place the chicken thighs skin-side down in a cold pan. Heat gradually for 7 minutes to render fat and crisp the skin. Remove and set aside.
- Add ginger matchsticks and crushed garlic to the same pan and cook gently for 1 minute until fragrant.
- Add rice to the pan and toast for 2–3 minutes, then pour in chicken stock, soy sauce, and MSG. Stir to combine.
- Place chicken thighs skin-side up on top of the rice. Cover and bake for 30 minutes. Remove lid and broil for 2–3 minutes to crisp the skin.
Preparing Ginger and Spring Onion Oil & Serving
- To make ginger and spring onion oil, combine grated ginger, chopped spring onions, salt, and sesame oil in a heatproof bowl.
- Heat vegetable oil until shimmering and pour over the ginger and spring onions. Stir and let it sit for 1 minute.
- Fluff the baked rice and serve the chicken on top. Drizzle generously with ginger-spring onion oil and garnish with coriander.
Notes
- Pat chicken skin dry before searing to achieve extra crispiness.
- Make ginger and spring onion oil ahead for convenience and better aroma.
- Adjust stock slightly depending on rice type to ensure perfect texture.