Stir-Fried Kopitiam-Style Hainanese Chicken Rice

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A fragrant chicken rice dish inspired by the iconic Malaysian kopitiam, featuring tender chicken poached and stir-fried with aromatic garlic and ginger, served with fluffy rice cooked in chicken broth. This Asian Fusion-inspired rice and grain recipe, ready in about 50 minutes, pairs bone-in chicken thighs, jasmine rice, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb bone-in chicken thighs
• 1 1/2 cups jasmine rice
• 2 cups chicken broth
• 6, minced garlic cloves
• 2-inch piece, julienned fresh ginger
• 3, chopped scallions
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp white pepper
• for garnish cucumber slices

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 1/2 cups jasmine rice under cold water until the water runs clear. Drain well. In a medium pot, combine the rice with 2 cups chicken broth and 1/2 tsp salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid absorbed. Remove from heat and let stand covered for 10 minutes.
2. Step 2: While rice cooks, bring a pot of water to a boil and poach 1 lb bone-in chicken thighs for 12 minutes until cooked through. Remove chicken and plunge into ice water for 5 minutes to stop cooking and firm the meat. Pat dry, then slice into bite-sized pieces.
3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 6 minced garlic cloves and 2-inch julienned fresh ginger, sauté for 1-2 minutes until fragrant and golden but not burnt.
4. Step 4: Add sliced chicken thighs to the skillet along with 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp salt, and 1/2 tsp white pepper. Stir-fry for 3-4 minutes until chicken is well coated and heated through.
5. Step 5: Fluff the cooked rice with a fork and stir in 3 chopped scallions. Serve the stir-fried chicken over the rice and garnish with fresh cucumber slices.