Category: Rice

One Pot Hainanese Chicken Thighs (Cơm Gà Hải Nam)

Simple and delicious Hainanese Chicken is delicious tasty and good to the last bite. Every asian home has eaten this meal because it’s cheap, simple and easy to make. The original Hainanese Chicken requires the whole chicken and is more time consuming. So when I don’t have time to cook the traditional way, I will use chicken thighs or drumsticks instead of whole chicken. This is my version of Hainanese Chicken Thighs (Cơm Gà Hải Nam). This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed.  I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

Watch the video and follow the instructions below to have tender and juicy Hainanese Chicken today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Succulent Hainanese Chicken is perfect when served on a warm bed of Jasmine rice. Thanks for visiting and see you again soon.

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Wash/clean and rinse the rice at least twice until the water runs clear & set aside until ready to cook. Clean and trim the fat off the chicken thighs. Coat both sides of the chicken thighs with salt. 

Heat a non-stick pan to medium. Add oil and wait for 1 minute. Add rice and sauté for 3-4 minutes or until it becomes lightly toasted. Add the garlic and cook for and additional 30 seconds.

Slowly pour in the chicken broth. Then, turn up the heat to high and bring to a simmer. 

Add chicken thighs (skin side up), ginger, green onions to the pan. 

Cover with a lid & reduce the heat to low. Cook for 20 minutes (rice should be tender, not soggy and liquid should be fully absorbed). Turn off the heat and let rest with lid on for another 10 minutes. 

Remove lid: discard ginger & green onions. Place chickens on a plate and cover.

Mix the rice and season with salt if needed.

Scallion Garlic Sauce- Heat the sauce pan to medium-high & add ¼ cup of oil. Wait for 2-3 minutes for the oil to get really hot. Add chopped scallions, ginger & garlic (be careful it’s going to be extremely hot). Sauté for 30-45 seconds and remove the pan from the heat source. Season with salt to your liking.

Chili Soy Sauce – In a small bowl: combine all the ingredients together and mix. Adjust lime, soy sauce, sesame oil, peppers to your liking.

Serve with sliced cucumbers, cooked boy chop or lettuce. Enjoy!

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One Pot Hainanese Chicken Thighs (Cơm Gà Hải Nam)

Easy One Pot Hainanese Chicken Thighs that is full of authentic flavors and juicy textures.
No ratings yet
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian, Chinese, vietnamese
Servings 4
Calories

Ingredients
  

  • 4 bone-in chicken thighs with skin
  • 2 cups unsalted chicken broth
  • 1 ½ cups Jasmine white rice
  • 1 tbsp cooking oil
  • 0.50 oz ginger peeled & sliced
  • 2 green onions
  • 2 garlic cloves minced
  • salt

Scallion Sauce

  • ½ cup chopped scallions
  • ¼ cup canola, vegetable or peanut oil
  • 1 tbsp grated ginger
  • 4 garlic cloves minced

Sesame Soy Sauce

  • 2 tbsp soy sauce
  • 1 tbsp lime
  • 1 tsp sesame oil
  • 1-2 Thai peppers

Instructions
 

Hainaniese Chicken

  • Wash/clean and rinse the rice at least twice until the water runs clear & set aside until ready to cook. Clean and trim the fat off the chicken thighs. Coat both sides of the chicken thighs with salt.
  • Heat a non-stick pan to medium. Add oil and wait for 1 minute. Add rice and sauté for 3-4 minutes or until it becomes lightly toasted. Add the garlic and cook for and additional 30 seconds. Slowly pour in the chicken broth. Then, turn up the heat to high and bring to a simmer.
  • Add chicken thighs (skin side up), ginger, green onions to the pan.
  • Cover with a lid & reduce the heat to low. Cook for 20 minutes (rice should be tender, not soggy and liquid should be fully absorbed). Turn off the heat and let rest with lid on for another 10 minutes.
  • Remove lid: discard ginger & green onions. Place chickens on a plate and cover. Mix the rice and season with salt if needed.

Scallion Garlic Sauce

  • Heat the sauce pan to medium-high & add ¼ cup of oil. Wait for 2-3 minutes for the oil to get really hot. Add chopped scallions, ginger & garlic (be careful it's going to be extremely hot). Sauté for 30-45 seconds and remove the pan from the heat source. Season with salt to your liking.

Chili Soy Sauce

  • In a small bowl: combine all the ingredients together and mix. Adjust lime, soy sauce, sesame oil, peppers to your liking.

Serve with sliced cucumbers, cooked boy chop or lettuce. Enjoy!

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    Asian Recipes

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    Rice Cooker Fried Rice (Chinese Sausage)

    Rice Cooker Fried Rice with Chinese Sausage is a no hassle delicious and tasty dish any one can make and every one will enjoy. Soft delicious rice with a medley of textures and flavors and at a budget price, this is perfect normal meal planning. Quick and tasty this easy to make recipe will quickly become a local favorite as a filling and enjoyable meal. My family loves to eat Fried Rice and this method of preparation may be the most beginner friendly approach you will find.

    Watch the video and follow the instructions below to have a warm bowl of this delicious Rice Cooker Fried Rice with Chinese Sausage today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. The simple ingredients gfound in this recipe make this a go to dish for a good home cooked meal. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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    Slice the sausages and set aside. Optional: Remove the casing of the chinese sausage. Wash/clean and rinse the rice at least twice until the water runs clear. Drain the rice in a coriander. You are removing the extra starch from the rice. Place rinsed rice in the rice cooker. Add water, soy sauce, oyster sauce, salt, sesame oil and mix everything together. Add chopped chinese sausage & frozen vegetables. Close the lid. 

    Press the start button (plain white rice). When the rice is done cooking, let rest in the rice cooker for at least 5 minutes before opening the lid.

    Then, mix everything together. Season with soy sauce or salt if needed.

    Garnish or top with chopped green onions.

    Add scrambled or fried egg.

    Serve and enjoy!

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    Rice Cooker Fried Rice (Chinese Sausage)

    Homemade fried rice cooked in the rice cooker that is quick, easy, tasty and a budget friendly meal.
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    Course Main Course
    Cuisine Asian, Chinese, vietnamese
    Servings 6
    Calories

    Equipment

    • Rice Cooker

    Ingredients
      

    • 2 cups Jasmine white rice
    • 2 cups filtered water
    • 1 ½ cups frozen mixed vegetables
    • 2 tbsp sesame oil
    • 1 tbsp soy sauce
    • 1 tbsp oyster sauce
    • ½ tsp salt
    • 2 Chinese sausages

    Instructions
     

    • Slice the sausages and set aside. Optional: Remove the casing of the chinese sausage. Wash/clean and rinse the rice at least twice until the water runs clear. Drain the rice in a coriander. You are removing the extra starch from the rice.
    • Place rinsed rice in the rice cooker. Add water, soy sauce, oyster sauce, salt, sesame oil and mix everything together. Add chopped chinese sausage & frozen vegetables. Close the lid.
    • Press the start button (plain white rice). When the rice is done cooking, let rest in the rice cooker for at least 5 minutes before opening the lid. Then, mix everything together. Season with soy sauce or salt if needed.
    • Optional: Add Fried or Scrambled eggs to the fried rice.

    Garnish or top with chopped green onions. Serve and enjoy!

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      California Roll Bowl

      California Roll Bowl is a sushi inspired meal that is quick and easy while being simply delicious. Fresh sushi ingredients layered atop a warm bed of authentic tart rice is very enjoyable to eat. This is perfect as a light lunch or dinner and is gorgeous to serve. We enjoy Sushi and love to take that experience home with this easy to follow recipe. We enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

      Watch the video and follow the instructions below to have a California roll Bowl ready to go anytime. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Use fresh ingredients for best results. Thanks for visiting and see you again soon.

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      Clean and rinse the rice 2-3 times until the water runs clear. Follow the sushi manufacture water ratio (it’s usually on the bag).

      Cook the rice in a rice cooker. Add sushi vinegar to the cooked rice and mix.

      Sauce ingredients

      Mix well.

      Rice on the bottom of the bowl.

      Add cucumbers

      Add imitation crab

      Add avocado

      Mini seaweed sheets, drizzle the sauce on top.

      Furikake (Japanese rice seasoning) and drizzle the sauce on top.

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      California Roll Bowl

      Delightful and delicious this California Roll Bowl is sushi made simple.
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      Prep Time 15 minutes
      Total Time 15 minutes
      Course Main Course
      Cuisine Asian, Japanese
      Servings 4
      Calories

      Ingredients
        

      • 2 cups sushi rice
      • 3 tbsp sushi vinegar
      • 2 avocados
      • 1 cucumber
      • 8 oz imitation crab
      • seaweed sheets cut into 2" x 2"

      Sauce

      • ¼ cup mayonnaise
      • 2 tsp Sriracha or any chili oil
      • 1 tsp soy sauce

      Garnish with

        Instructions
         

        • Clean and rinse the rice 2-3 times until the water runs clear. Follow the sushi manufacture water ratio (it's usually on the bag). Cook the rice in a rice cooker. 
        • Add sushi vinegar to the cooked rice and mix.
        • In a small bowl: add mayo, sriracha, soy sauce and mix well. Season with extra sriracha if needed.
        • Slice cucumber, avocados and imitation crabs.
        • Assemble: rice on the bottom of the bowl. Add cucumbers, avocado, imitation crab, furikake (Japanese rice seasoning), mini seaweed sheets, drizzle the sauce on top.

        Serve and enjoy!

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          One Pot Lemon Chicken Leg Quarters with Rice

          Succulent tender chicken leg quarters atop lemon infused rice has never been more user friendly than this recipe. Convenient and affordable this easy to make selection is perfect on any occasion.  The natural flavors of the lemon slices slowly marinate the well seasoned Chicken skin as the rice captures the luscious oils permeating from the meat with a subtle zing from the citrus zest. If you are looking for a one pot delicious recipe, I highly recommend giving this one a try at least once to see for yourself just how delicious it really is.

          Watch the video and follow the instructions below to have a complete ready to serve entree today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This meal also keeps very well and reheats for later use making it an even better choice for a quick to the table meal with all the preliminaries performed at your leisure. Thanks for visiting and see you again soon.

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          In a small bowl: combine salt, pepper, garlic powder, onion powder, oregano, thyme.

          Cover the chicken with olive oil & dijon mustard being sure to mix well.

          Then sprinkle the seasoning mixture and rub in on the meat. Cover and let marinate for at least 30 minutes.

          Heat a non-stick pan or Dutch oven to medium and throw in 2 tbsp butter and oil. Once the butter has all but completely melted, add chopped onions and let cook for 2-3 minutes or until they become translucent.

          Then add the rice and sauté for 3-4 minutes or until it becomes lightly toasted. Add the garlic and cook for and additional 30 seconds.

          Slowly pour in the chicken broth.

          Then place the marinated chicken in the pot.

          Cover with sliced lemons.

          Put the lid on the pot. Put the pot on a middle rack in the oven and cook for 35 minutes. After the required time has elapsed, remove the lid and let cook for another 15 minutes or until the liquid has evaporated. 

          Optional for crispy chicken skin:broil on high for 4-5 additional minutes in the oven after the liquid has reduced.

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          One Pot Lemon Chicken Leg Quarter with Rice

          Juicy chicken over a bed of succulent rice in a single pot of convenient satisfaction.
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          Prep Time 15 minutes
          Cook Time 45 minutes
          Total Time 1 hour
          Course Main Course, One Pot Meals
          Cuisine American
          Servings 4
          Calories

          Ingredients
            

          • 2 cups uncooked white rice
          • 4 cups chicken broth unsalted, low-sodium, or regular
          • 2 tbsp unsalted butter
          • 1 tbsp olive oil
          • 1 tsp salt
          • 1 onion chopped
          • 3 garlic cloves minced
          • 2 lemon sliced & remove seeds

          Marinate

          • 4 chicken leg quarters
          • 1 tbsp olive oil
          • 1 tbsp dijon mustard
          • 1 tsp dried oregano
          • 1 tsp garlic powder
          • 1 tsp onion powder
          • 1 tsp dried thyme
          • 1 tsp salt
          • 1 tsp pepper

          Instructions
           

          • Clean and pat the chicken dry with a paper towel then place in a large bowl. In a small bowl: combine salt, pepper, garlic powder, onion powder, oregano, thyme.
          • Cover the chicken with olive oil & dijon mustard being sure to mix well. Then sprinkle the seasoning mixture and rub in on the meat. Cover and let marinate for at least 30 minutes.
          • Preheat the oven to 350°F.
          • Heat a non-stick pan or Dutch oven to medium and throw in 2 tbsp butter and oil. Once the butter has all but completely melted, add chopped onions and let cook for 2-3 minutes or until they become translucent. Then add the rice and sauté for 3-4 minutes or until it becomes lightly toasted. Add the garlic and cook for and additional 30 seconds.
          • Slowly pour in the chicken broth. Then place the marinated chicken in the pot and cover with sliced lemons.
          • Put the lid on the pot. Put the pot on a middle rack in the oven and cook for 35 minutes. After the required time has elapsed, remove the lid and let cook for another 15 minutes or until the liquid has evaporated. Optional for crispy chicken skin: broil on high for 4-5 additional minutes in the oven after the liquid has reduced.
          • Place chicken on a serving plate. Stir the the rice and sliced lemon together. Then discard the lemon slices. Add a pinch of salt to the rice if you like.

          Serve and enjoy!

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            Garlic Tumeric Rice

            Moist and fluffy Tumeric Rice is buttery delicious and a smooth to the last bite. This affordable and easy to make selection is perfect on any occasion. Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

            Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Perfect as a side or a main tasty entree this rice dish will feed the hunger and please the taste receptors simultaneously. Thanks for visiting and see you again soon.

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            Delicious Garlic Tumeric Rice

            Add oil to the non-stick pan (recommended). Turn up the heat to medium-high. Add butter and wait until it is melted. Add chopped onions, garlic and cook for 2-3 minutes or until translucent.

            Add rice and sauté for 3-4 minutes or until lightly toasted.

            Add chicken broth, salt, pepper, Tumeric and stir.

            Then, bring to a simmer.

            Reduce the heat to low and cover with a lid. Cook for 18 minutes (rice should be tender, not soggy and liquid should be fully absorbed).

            Remove the pan from the heat source. Let rest with lid on for another 15 minutes.

            Remove lid and mix. Season with salt to taste.

            Garnish with chopped green onions.

            Serve with Chicken Satay and peanut sauce.

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            Garlic Tumeric Rice

            Moist and delicious Garlic flavored Turmeric Rice is genuinely mouthwatering and is very easy to make.
            5 from 1 vote
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            Prep Time 5 minutes
            Cook Time 23 minutes
            Total Time 28 minutes
            Course Side Dish
            Cuisine Asian
            Servings 4
            Calories

            Ingredients
              

            • 3 cups low- sodium chicken broth
            • 2 cups white rice
            • 2 tbsp unsalted butter
            • 1 ½ tsp Tumeric powder
            • ½ tsp salt
            • ¼ tsp black pepper
            • ½ onion chopped
            • 5 garlic cloves minced

            Instructions
             

            • Add oil to the non-stick pan (recommended). Turn up the heat to medium-high. Add butter and wait until it is melted. Add chopped onions, garlic and cook for 2-3 minutes or until translucent.
            • Add rice and sauté for 3-4 minutes or until lightly toasted. Add chicken broth, salt, pepper, tumeric and stir. Then, bring to a simmer.
            • Reduce the heat to low and cover with a lid. Cook for 18 minutes (rice should be tender, not soggy and liquid should be fully absorbed). Remove the pan from the heat source. Let rest with lid on for another 15 minutes. Remove lid and mix. Season with salt to taste.

            Garnish with chopped green onions. Serve & enjoy!

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              Spanish Rice

              Master the art of delicious Spanish Rice. Follow this recipe and you’ll have perfect, tasty and soft Latin inspired flavored rice. Use homemade beef, chicken or vegetable broth to elevate the depth of the Spanish flavor profile. If you like rice that is fluffy tender and full of wonderful authentic tastes, this recipe is for you.

              This recipe is for 3-4 servings. But if you have a large family like me; double the ingredients and keep cook time the same for a larger reward. Or put leftovers and meal preps in the fridge to save time for a busy week.

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              Add oil to the non-stick pan (recommended). Turn up the heat to medium-high. Add chopped onions and cook for 2-3 minutes or until translucent.

              Add rice and sauté for 3-4 minutes or until lightly toasted.

              Add garlic and cook for 1 minute or until fragrant. 

              Add chicken broth, salt, pepper, cumin, paprika, chili, & oregano.

              Add tomato sauce and stir. Then, bring to a simmer.

              Reduce the heat to low and cover with a lid.

              Cook for 15 minutes (rice should be tender, not soggy and liquid should be fully absorbed).

              Remove the pan from the heat source. Let rest with lid on for another 10 minutes. Remove lid and mix.

              Season with salt to taste.

              Garnish with chopped cilantro.

              Enjoy!

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              Spanish Rice

              Tasty Spanish Rice that is fluffy, moist and full of authentic flavors.
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              Cook Time 25 minutes
              Total Time 25 minutes
              Course Side Dish
              Cuisine Hispanic, Mexican
              Servings 6
              Calories

              Ingredients
                

              • 1 cup white rice
              • 2 cups low- sodium chicken broth
              • ½ cup tomato sauce
              • 3 tbsp oil
              • ½ tsp salt
              • ½ tsp chili powder
              • ½ tsp dried oregano
              • ½ tsp ground cumin
              • ½ tsp spanish paprika
              • ¼ tsp black pepper
              • 3 garlic cloves minced
              • ½ onion chopped

              Instructions
               

              • Add oil to the non-stick pan (recommended). Turn up the heat to medium-high. Add chopped onions and cook for 2-3 minutes or until translucent.
              • Add rice and sauté for 3-4 minutes or until lightly toasted. Add garlic and cook for 1 minute or until fragrant. Add chicken broth, salt, pepper, cumin, paprika, chili, oregano, tomato sauce and stir. Then, bring to a simmer.
              • Reduce the heat to low and cover with a lid. Cook for 15 minutes (rice should be tender, not soggy and liquid should be fully absorbed). Remove the pan from the heat source. Let rest with lid on for another 10 minutes. Remove lid and mix. Season with salt to taste.

              Garnish with chopped cilantro. Serve and enjoy!

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