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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.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 450
Ingredients Method Notes

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

Method
 

Cooking Chicken and Rice
  1. Preheat the oven to 180°C (350°F). Pat the chicken thighs dry with paper towels and season with salt.
  2. 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.
  3. Add ginger matchsticks and crushed garlic to the same pan and cook gently for 1 minute until fragrant.
  4. Add rice to the pan and toast for 2–3 minutes, then pour in chicken stock, soy sauce, and MSG. Stir to combine.
  5. 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
  1. To make ginger and spring onion oil, combine grated ginger, chopped spring onions, salt, and sesame oil in a heatproof bowl.
  2. Heat vegetable oil until shimmering and pour over the ginger and spring onions. Stir and let it sit for 1 minute.
  3. 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.