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  • Writer's pictureUhc FoodScience

One Pot Hainanese inspired Chicken and Jazzmen Rice

By George Alamilla

Weeknight-friendly, one pot recipe incorporates fragrant and mouthwatering comfort food. This dish allows the high quality Jazzmen white rice to shine yielding superb fluffy, evenly cooked rice.


- 2 cups Jazzmen white rice

- 1 shallot finely chopped

- 8 cloves garlic minced

- Ginger 2” peeled and minced

- 2 whole star anise pods

- 1 Tbsp soy sauce

- 1 cup chicken stock

- 2 cups water

- 4 - 6 chicken thighs

Peanut butter sauce.

- 3 Tbsp peanut butter

- 2 tsp rice wine vinegar

- 2 tsp sriracha

- 2 tsp honey

- cilantro

- cucumber.

1) Pat chicken dry and season all over with salt.

2) Arrange skin side down in a cold, dry medium Dutch oven, and set over medium heat. Cook, undisturbed, until skin is golden brown and crisp 8–10 minutes.

3) Transfer chicken to a plate. Let pot cool 2 minutes. Set pot over medium-low heat; add shallots, garlic, and ginger and cook, stirring constantly until fragrant, about 2 minutes.

4) Stir in rice and star anise and cook, stirring constantly for 1 minute.

5) Stir in soy sauce, 2 cups water and one cup chicken broth.

6) Nestle chicken back into rice mixture in pot, arranging skin side up. Increase heat to medium and bring liquid to a simmer. Immediately cover pot, reduce heat to low, and cook 25 minutes. Remove from heat and let chicken and rice sit 10 minutes.

7) Finally remove chicken and star anise pods and fluff rice.

While the chicken and rice are cooking, make the sauce. Whisk peanut butter, soy sauce, vinegar, Sriracha, ginger, honey, and ¼ cup warm water in a small bowl until smooth and pourable. If sauce still looks a little thick, continue adding water until it reaches a drizzle-able consistency. Serve with chopped cilantro and cucumber slices.

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