Garlic and Ginger Chicken Rice

Garlic and Ginger Chicken Rice

Some dishes bring comfort with their simplicity, and Garlic and Ginger Chicken Rice is one of them. Inspired by the Singaporean classic that is Hainanese Chicken Rice, this version keeps things easy without sacrificing flavour.

Traditionally, Hainanese Chicken Rice is made by poaching a whole chicken with pandan leaves, spring onions, garlic and ginger. The rice is then cooked in the stock, along with chicken fat, ginger and garlic, creating an unbelievably fragrant and satisfying dish.

This isn’t Hainanese Chicken Rice, but it captures that same essence: deeply flavoured, comforting, and surprisingly easy to make. With just five ingredients, it delivers tender chicken, fragrant rice, and rich depth in every bite. And the best part? It’s all in one pot. Perfect for busy weeknights, yet impressive enough to serve when you want something extra satisfying.

You can watch me make this here!

Table of Contents

Ingredient Breakdown

Each ingredient plays a crucial role in developing the rich, layered flavour of this dish:

  • Chicken thighs: Skin-on for richness and depth of flavour, with the fat helping to crisp up the skin and flavour the rice.
  • Jasmine rice: Delicately fragrant, fluffy when cooked, and perfect for absorbing all the aromatic stock.
  • Garlic: Adds depth and warmth to the base, enhancing both the rice and the chicken.
  • Fresh ginger: Infuses the rice with a subtle peppery note, balancing the richness of the chicken.
  • Chicken stock: The foundation for a flavour-packed rice while keeping it perfectly moist.

The beauty of this recipe lies in its simplicity. These five ingredients work together to create something much greater than the sum of its parts.

The Secret to Deep, Layered Flavour in Garlic and Ginger Chicken Rice

Great one-pot cooking is all about building flavour in stages. With Garlic and Ginger Chicken Rice, it starts with rendering the chicken fat. Cooking the chicken thighs skin-side-down in a dry pan allows the fat to slowly melt, creating a deeply savoury base. This isn’t just about crisping up the skin, it also replaces the need for extra oil, ensuring every bite is infused with that golden, chicken-rich flavour.

Once the skin is browned, garlic and ginger take centre stage. These aromatics bloom in the rendered fat, releasing their fragrance and transforming from raw and sharp to sweet and fragrant. Toasting the rice in these infused flavours coats each grain, locking in depth before the stock goes in.

Nestling the chicken back into the rice allows it to finish cooking gently. As the rice absorbs the stock, it takes on every layer of flavour. From the rendered fat to the ginger and garlic, creating a deeply comforting dish with minimal effort.

The Art of Cooking Perfect Rice Every Time

Perfect rice makes all the difference in Garlic and Ginger Chicken Rice. The secret? Rinsing.

Rinse the jasmine rice under cold water until it runs clear. This removes excess starch, ensuring separate, fluffy grains rather than a sticky, clumpy mess. It might seem like an unnecessary step, but it’s what guarantees the perfect texture every time.

Seasoning the stock before adding it to the rice is another key step. The cooking liquid should taste as seasoned as you want the final dish to be. This ensures the rice absorbs just the right amount of salt and flavour, eliminating the need for as many adjustments later on.

Once the rice is added to the pot, nestle the chicken thighs on top, leaving their golden, crispy skin exposed. This method ensures the meat stays juicy while the rice absorbs all the chicken’s flavour. Covering the pot and letting everything cook gently allows the rice to steam, becoming tender and fluffy without turning mushy.

Garlic and Ginger Chicken Rice: Crispy Skin vs. Soft Skin

While the one-pot method keeps things effortless, there’s an optional step for those who love crispy chicken skin. Once the rice is cooked, simply remove the chicken thighs and place them under a hot grill for a few minutes. This step crisps up the skin beautifully without compromising the tenderness of the meat.

If you prefer a softer skin, simply leave the chicken as is. The residual steam from the rice keeps the meat juicy, and the skin remains tender, absorbing the aromatic stock.

The Optional Game-Changer: Spring Onion Oil

If you want to take this dish to the next level, a drizzle of spring onion oil adds brightness and contrast. It’s incredibly simple: just pour hot oil over finely sliced spring onions and minced ginger, then season with salt. The result is a fragrant, slightly spicy oil that lifts every bite of Garlic and Ginger Chicken Rice.

This step is entirely optional, but it adds a restaurant-level touch with minimal effort. The fresh, punchy flavour cuts through the richness of the chicken, making each mouthful even more satisfying.

Bringing It All Together

There’s something special about meals that come together effortlessly while tasting like you’ve spent hours on them. Garlic and Ginger Chicken Rice is proof that you don’t need a long ingredient list for bold, comforting flavours.

This one-pot wonder keeps things simple with minimal fuss and maximum flavour. Fewer dishes to wash and with just five ingredients, it delivers incredible depth while remaining easy to customise. Add vegetables, swap the chicken cut, or tweak the seasoning to suit your taste. Plus, it’s perfect for meal prep, as the flavours deepen overnight, making leftovers even more delicious.

Give it a try, and you’ll see why this dish is one you’ll return to time and time again.

Want More One-Pot Recipes Like Garlic and Ginger Chicken Rice?

Sometimes, simplicity is exactly what we need. This Garlic and Ginger Chicken Rice is just one of many one-pot recipes that make life easier. Whether it’s for a fuss-free midweek dinner, a standout yet effortless centrepiece, or meal prep that actually excites you. There are plenty more where this came from, so why not explore a few?

  • One-Pot Nduja and Chicken Rice – Spicy, smoky, and packed with flavour, this easy one-pot dish combines nduja, a soft Calabrian sausage, with tender chicken and sweet bell peppers.
  • One-Pot Saffron and Chicken Rice – Saffron-infused rice topped with tender, juicy marinated chicken. Fragrant, vibrant, and full of warmth, coming together in under 45 minutes.
  • One-Pot Thai Chicken Curry and Rice – Think of this one as Thai curry meets paella. Packing all the punch of a traditional Thai curry into a simple yet effective one-pot dish, perfect for a midweek meal.

Print

Garlic and Ginger Chicken Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

This one-pot chicken and rice dish is inspired by the Singaporean classic that is Hainanese Chicken Rice. Traditionally, it’s made by poaching a whole chicken with pandan leaves, spring onions, garlic and ginger. The rice is cooked in the stock, along with chicken fat, ginger and garlic. The result is an extremely delicious and flavourful dish.

This isn’t Hainanese Chicken Rice, but it’s incredibly tasty and so easy to make. Oh, and it only requires 5 ingredients!

  • Prep Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 6 chicken thighs
  • 400 g jasmine rice
  • 6 garlic cloves, minced
  • 4 cm fresh ginger root, peeled and minced
  • 650 ml chicken stock

For the optional spring onion oil:

  • 4 spring onions, thinly sliced 
  • 1/2 tbsp ginger, minced 
  • 75ml vegetable oil 

Instructions

  1. Season the chicken thighs with salt on both sides. Place the chicken thighs skin-side-down in a single layer in a wide, deep Dutch oven or saucepan that has a tight-fitting lid. Heat the saucepan over medium heat and cook the chicken until the fat has rendered out and the skin is nicely browned, around 10 minutes.
  2. Meanwhile, thoroughly rinse the rice with cold water until the water runs clear, then drain with a sieve and set aside.
  3. Once browned, remove the chicken from the pan. It will still be completely raw. Add the garlic and ginger to the rendered chicken fat and cook, stirring constantly, for 1 minute, then add the drained rice and stir to combine. Add the chicken stock and season with salt, to taste – you want the cooking liquid to taste as seasoned as you want the finished dish to taste. Stir to combine.
  4. Nestle the chicken thighs into the rice so only the bottom half is submerged. Bring everything to a simmer then reduce the heat to medium-low, cover and simmer gently until the rice has absorbed all the liquid and is cooked through, 20 to 25 minutes, then serve and enjoy.
  5. Note: for a crispy skin, you can remove the chicken thighs and pop them under the grill once the rice is cooked.
  6. To make the optional spring onion oil, place the spring onions and ginger in a small heatproof bowl. Head the oil in a small saucepan set over a medium-high heat for 1 to 2 mins, then carefully pour the hot oil over the aromatics. Season with salt, to taste. 

Did you make this recipe?

Leave a comment below and share a photo on Instagram, tagging @zenaskitchen. I can’t wait to see what you’ve made!

13 responses

  1. Absolutely love this recipe! One note, watch the video (tiktok) before making it, there are a couple steps there that are missed in the written recipe (covering the dish and toasting the rice are the two in particular that are important)

    1. So glad you enjoyed it! And yes, this is why I always refer people to the written recipe versus the video as there’s only so much I can fit into a 60sec clip 🙂

      1. Charlotte was mentioning how you missed stuff here from the video not the inverse, I’m excited to try this recipe tonight !

  2. Something this easy to make has no right to taste as good as this does. It has become one of my go to recipes in such a short time.

    1. I’m SO happy to hear this as this is honestly one of my all time favourite recipes but people don’t always believe me because it’s so unassuming!

    1. Hi! I’m so sorry for my delay in responding to you. As I’ve never attempted it in a slow cooker, I’m unable to confirm – sorry!

  3. I am shocked this recipe isn’t being praised all over the internet. My family asks me to make it constantly. Don’t skip the green onion oil. It is the best part!

    1. Aw bless you! Thank you so much for your kind words. This is honestly one of my all time favourite recipes so your feedback is extra special 🙂

  4. It is so tasty and easy! It’s very Chinese tasting, only healthier than you’d get in a restaurant!

  5. I’ve made this twice in the last week and have told everyone who will listen how delicious and easy it is.

    1. Yay, this makes me so happy as it’s one of my favourites but it’s one of those dishes where you don’t realise how good it is until you try it!

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Hello!

Hi! I’m Zena. A recipe developer with a love for big, bold flavours and vibrant, colourful dishes. Expect lots of easy, delicious recipes, influenced by global flavours and techniques. Happy cooking!

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