Gluten-Free Hainanese Chicken Rice

Ingredients

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• 1.5 lbs boneless, skinless chicken thighs, left whole
• 2 tbsp sesame oil Shop
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 2 cups GF chicken broth Shop
• 1.5 cups jasmine rice, rinsed well Shop
• 1 tbsp GF tamari or coconut aminos Shop
• 1 tsp salt
• 0.5 tsp white pepper
• 1 tbsp vegetable oil
• 2 tbsp fresh ginger, finely minced (for sauce)
• 2 tbsp GF chicken broth (for sauce) Shop
• 1 tbsp GF tamari or coconut aminos (for sauce) Shop
• 1 tsp rice vinegar (for sauce) Shop
• 1 tbsp chili garlic sauce (optional, for sauce)

Instructions

1. 1 Prepare the chicken by rubbing it with salt and white pepper. In a large pot or Dutch oven, heat the sesame oil and vegetable oil over medium-high heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant, being careful not to burn them. Add the chicken pieces and sear them on all sides until lightly golden, approximately 5-7 minutes.
2. 2 Add the rinsed jasmine rice to the pot with the chicken and aromatics. Stir and toast the rice for about 1-2 minutes until it smells slightly nutty. Pour in the 2 cups of GF chicken broth and the 1 tablespoon of GF tamari or coconut aminos. Stir to combine, ensuring the rice is submerged.
3. 3 Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot tightly, and simmer for about 20 minutes. Avoid lifting the lid during this time to allow the rice to steam perfectly. After 20 minutes, turn off the heat and let the rice steam, covered, for another 10 minutes.
4. 4 While the rice is steaming, prepare the dipping sauce. In a small bowl, combine the 2 tablespoons of finely minced fresh ginger, 2 tablespoons of GF chicken broth, 1 tablespoon of GF tamari or coconut aminos, 1 teaspoon of rice vinegar, and the optional chili garlic sauce. Stir well to combine all the flavors.
5. 5 Check the thickest piece of chicken with an instant-read thermometer: it must read 165°F (USDA minimum for poultry). If it does not, cover and cook on low for 5 more minutes and check again. Fluff the rice gently with a fork. Serve the fragrant Hainanese chicken and rice hot, accompanied by the prepared dipping sauce. The chicken should be succulent and the rice should be light and infused with flavor.

Nutrition (per serving)

Tips & Notes

• Rinse the jasmine rice until the water runs nearly clear, as the ingredient list says, so the grains cook up separate instead of sticky.
• Before you fluff the rice, check the thickest piece of chicken: it should read 165°F. Bone-in pieces may need longer than the 20-minute steam; boneless thighs fit the timing best.
• Grate the sauce ginger on a fine grater so it blends into the broth and tamari instead of sitting in stringy pieces. If you add chili garlic sauce, choose one labeled gluten-free.

Common questions