Description of this recipe
This Ginger Chicken and Rice recipe is a flavorful and aromatic one-pot dish that combines tender chicken, fragrant ginger, savory mushrooms, and perfectly cooked rice. Inspired by the comforting flavors of Asian cuisine, this dish is easy to make and perfect for a weeknight meal or a cozy weekend dinner.
Why you will love this recipe
You’ll absolutely adore this Ginger Chicken and Rice for its simplicity, depth of flavor, and the sheer convenience of cooking everything in one pot. The combination of ginger, garlic, and sweet soy sauce creates a tantalizing aroma that fills your kitchen. The chicken is succulent, the rice is perfectly fluffy, and the mushrooms add an earthy richness that elevates the entire dish. This recipe is also highly adaptable – feel free to experiment with different types of mushrooms, vegetables, or proteins to suit your preferences.
Ingredients:
Chicken and Rice Base:
- 4 tbsp oil
- 500g/ 1 lb chicken thighs, boneless, skinless, cut into small bite-size pieces
- 1 1/2 cups long grain rice, NOT RINSED
- 2 cups chicken stock, low sodium
- 4 green onion stems, white part finely sliced, green flopped part cut into 5cm/2″ lengths
- 1 1/2 tbsp ginger, grated
- 2 large garlic cloves, finely minced
- 4 – 5 slices ginger ~5mm / 0.2″ thick (large enough to easily pick out later), no need to peel
Mushrooms (use any you want):
- 150g / 5oz shiitake mushrooms, fresh (~2 heaped cups), small halved, large thickly sliced
- 150g / 5 oz oyster mushrooms (~2 heaped cups), small kept whole, large cut into 2 or 3
- 200g / 7 oz king mushrooms, halved then cut into thick slices 7mm thick
- 2 pinches salt and white pepper (each)
Simple Claypot Sauce:
- 3 tbsp kecap manis (sweet soy)
- 2 tbsp fish sauce
- 1/8 tsp white pepper (sub black)
Preparation:
Step 1: Prepare the Sauce and Chicken
In a small bowl, whisk together the kecap manis, fish sauce, and white pepper to create the claypot sauce. Set aside 1 1/2 tablespoons of the sauce. Toss the chicken pieces with the reserved 1 1/2 tablespoons of the sauce, ensuring each piece is well coated. Allow the chicken to marinate while you prepare the remaining ingredients.
Step 2: Sauté the Mushrooms
Heat 1 1/2 tablespoons of oil in a large, heavy-based pot over high heat. Add half of the mushrooms, season with a pinch of salt and pepper, and sauté until they develop a light golden tinge on the surface. Remove the mushrooms from the pot and set aside in a bowl. Repeat with the remaining mushrooms, adding another pinch of salt and pepper.
Step 3: Sear the Chicken
Add the remaining 1 tablespoon of oil to the pot and heat until hot. Add the marinated chicken and stir for about 1 minute, just until the surface is sealed but the inside is still raw. This quick searing helps to lock in the juices and adds flavor to the chicken.
Step 4: Add Aromatics and Rice
Add the finely sliced white parts of the green onions, minced garlic, and grated ginger to the pot with the chicken. Stir for about 30 seconds, allowing the aromatics to release their fragrance. Add the rice to the pot and stir briefly to coat the grains in the oil and flavorful mixture.
Step 5: Simmer and Steam
Pour the chicken stock into the pot, then add the ginger slices. Bring the mixture to a rapid simmer. Scatter the sautéed mushrooms evenly across the surface of the rice. Once the mushrooms are in place, bring the mixture to a rapid simmer again.
Step 6: Steam the Rice
Cover the pot with a tight-fitting lid and reduce the heat to low (or medium-low, depending on your stove). Cook for 20 minutes, without stirring, until the liquid is fully absorbed and the rice is tender.
Step 7: Rest and Finish
Remove the pot from the heat, keeping the lid on, and let it rest for 10 minutes. This resting period allows the rice to fully absorb any remaining moisture and ensures a perfectly fluffy texture.
Step 8: Toss and Serve
Drizzle the remaining claypot sauce over the rice and chicken. Add the green parts of the green onions and gently toss until the green onions are mostly wilted and the sauce is evenly distributed. Serve immediately and enjoy!
COOKING Rating:
Easy
Serving Suggestions:
- Garnish with extra green onions and a sprinkle of sesame seeds.
- Serve with a side of steamed bok choy or Chinese broccoli.
- Add a dollop of chili garlic sauce for an extra kick.
Tips:
- Do not rinse the rice before cooking, as this will remove the starch that helps to create the right texture.
- Use a heavy-based pot to ensure even cooking and prevent the rice from sticking to the bottom.
- Avoid lifting the lid during the cooking process, as this will release steam and affect the cooking time.
- If you don’t have kecap manis, you can substitute with a mixture of dark soy sauce and brown sugar.
- Feel free to add other vegetables such as carrots, peas, or bell peppers to the dish.
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Nutritional Information:
(Note: Nutritional information is approximate and may vary based on specific ingredients and portion sizes.)
- Calories: 450
- Protein: 30g
- Sodium: 600mg
Conclusion
Ginger Chicken and Rice is a delightful one-pot meal that’s bursting with flavor and incredibly satisfying. The combination of tender chicken, fragrant ginger, savory mushrooms, and perfectly cooked rice makes this dish a winner every time. Whether you’re looking for a quick weeknight dinner or a comforting weekend meal, this recipe is sure to become a new favorite in your kitchen. Enjoy the symphony of flavors and the ease of clean-up – all thanks to this simple yet delicious recipe.
Questions and Answers About This Recipe:
Q1: Can I use different types of rice?
A: While long-grain rice is recommended for this recipe, you can experiment with other types of rice such as jasmine rice or basmati rice. Keep in mind that different types of rice may require slightly different cooking times and liquid ratios, so adjust accordingly.
Q2: Can I use chicken breast instead of chicken thighs?
A: Yes, you can use chicken breast instead of chicken thighs. However, chicken thighs tend to be more flavorful and moist than chicken breast. If using chicken breast, be sure to cut it into similar-sized pieces to ensure even cooking.
Q3: Can I make this recipe vegetarian?
A: Absolutely! To make this recipe vegetarian, simply omit the chicken and add extra mushrooms or other vegetables such as tofu, broccoli, or bell peppers. You can also substitute the chicken stock with vegetable broth to keep it completely vegetarian.
Q4: Can I make this recipe ahead of time?
A: Yes, you can make this recipe ahead of time. Allow the dish to cool completely before storing it in an airtight container in the refrigerator. When ready to serve, reheat in the microwave or on the stovetop until heated through.
Q5: Can I add other sauces or seasonings to this recipe?
A: Of course! Feel free to customize this recipe to your liking by adding other sauces or seasonings. Some popular additions include chili garlic sauce, sesame oil, hoisin sauce, or a sprinkle of red pepper flakes for extra heat.
