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chicken over a bowl of rice
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5 from 6 votes

Chinese style one-pot chicken rice (葱油鸡饭)

Inspired by the famous Hainan chicken rice, this one-pot chicken rice is very easy to prepare and packed with aroma and flavour. A great dish for sharing.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Chinese
Keyword: Chicken, Rice
Servings: 4
Author: Wei Guo


For the chicken

  • 8 chicken drumsticks see note 1
  • 1 teaspoon Shaoxing rice wine
  • 1 pinch white pepper
  • ¾ teaspoon salt
  • 1 stalk scallions, finely chopped
  • 1 teaspoon minced ginger

For the rice

  • 280 g jasmine rice 1 ½ cup
  • 1 ½ tablespoon cooking oil
  • 2 stalk scallions, finely chopped
  • 1 teaspoon minced ginger
  • 1 carrot, diced
  • 1 pinch salt
  • 530 ml water 2 ¼ cup, see note 3

For the sauce


Marinate the chicken

  • Use kitchen scissors to debone the drumsticks: cut around the knuckle. Insert scissors under the flesh and cut along the bone. Trim the remaining flesh from the bone (as shown in photos above).
  • Marinate chicken pieces with Shaoxing rice wine, white pepper, salt, scallions and ginger. Leave to rest for at least 10 minutes.

Cook the rice

  • Rinse rice under cold water. Soak for about 10 mins then drain.
  • Heat up oil in a pot (or a deep frying pan). Fry scallions and ginger until fragrant. Spoon half out into a small bowl for making the sauce later.
  • Add rice, carrot and salt. Stir fry for a minute then pour in water. Place chicken pieces on top (Avoid overlapping). 
  • Bring the water to a boil. Put the lid on then turn the heat down to the lowest. Cook for 15 minutes or so. Remove from the heat then let it stand for a further 5 minutes (see note 2 & 3).  

Serve the dish

  • While waiting, prepare the sauce. Add light soy sauce, black rice vinegar and chilli to the bowl which holds the fried scallions and ginger. Mix well.
  • When cooked, put the rice then the chicken into serving bowls. Top with the sauce. Serve immediately.


1. You may use boneless chicken thighs too. This will save you some time in preparation.
2. The mount of water you need and the cooking time depend on the cookware. Adjust if necessary. If uncertain, use a bit more water than suggested. Cook longer if the finished rice appears to be too wet. I use an enameled cast iron pot which has a tight lid and holds heat very well. 
3. This recipe also works in a rice cooker. Use the same amount of water as you normally need for plain rice. Just make sure the rice cooker is wide enough to place all the chicken pieces without overlapping. 
4. To make this one-pot dish more complete, you may quickly blanch some Pak Choi (or other easy-to-cook leafy greens) and add to the side.


Serving: 4g