One Pot 20-Minute Hainan-Style Chicken and Rice

Wash the chicken, pat dry, then sear on a deep set pot. Cook the chicken until browned on all sides, then remove from the pot. Add in the garlic, ginger, and shallot and cook until everything has softened. Wash the rice then add into the pan and fry with the garlic, ginger, and shallot. Pour in the broth, bring to a boil, then add the chicken back in with two scallions. Cover and set to cook for 20 mins at medium heat. At the 10 min mark, taste the broth and season with salt to taste. While it’s cooking, heat up the veggie oil until smoking. To a heat proof bowl, add in the chopped scallions, chopped Thai red chili, then pour over the hot oil on top to make scallion oil. Once the rice and chicken are done, serve with roughly smashed cucumber, sliced chicken, and a drizzle of the scallion oil.