Ginger Chicken and Rice
Chicken, long-grain rice and mushrooms steam together in one pot, then get tossed with a sweet-soy and fish-sauce drizzle.
By Cookin' KitchenUpdated
- Total: 35 minutes
- Servings: 4 servings
Recipe
Ginger Chicken and Rice
Chicken, long-grain rice and mushrooms steam together in one pot, then get tossed with a sweet-soy and fish-sauce drizzle.
Cookin' · https://cookin.club/recipes/ginger-chicken-and-rice
- Prep
- 10 minutes
- Cook
- 25 minutes
- Total
- 35 minutes
- Servings
- 4
Ingredients
For 4 servings
Chicken, rice, and mushrooms
Sauce
Equipment
- Small bowl
- Large heavy-based pot with lid
- Bowl
Instructions
Method
Step 1: ABBREVIATED - Toss chicken with 1 1/2 tbsp sauce. Sear mushrooms in 2 batches, remove. SeaL chicken, add garlic, ginger and white part green onions towards end. Stir in rice, add stock and ginger slices, cover with mushrooms, steam 20 min. Rest 10 min, toss with sauce and green onion.
Step 2: Mix the sauce ingredients in a small bowl. Toss the chicken with 1 1/2 tablespoons of the sauce and set the rest aside for drizzling.
Step 3: Heat 1 1/2 tablespoons oil in a large heavy-based pot over high heat. Cook half the mushrooms with a pinch of salt and pepper until some have a light golden tinge, but do not cook them through. Transfer them to a bowl and repeat with the remaining mushrooms.
Tip: Aim for just a light hint of gold; the mushrooms will finish cooking with the rice.
Step 4: Heat the remaining 1 tablespoon oil until hot. Add the chicken and stir for 1 minute, just until the surface is sealed and the inside is still raw. Add the white part of the green onion, garlic and grated ginger; stir for 30 seconds. Add the rice and stir briefly to coat it in oil.
Step 5: Add the stock and ginger slices. Bring to a rapid simmer. Scatter the mushrooms over the surface, adding any liquid collected in the bowl, and bring the mixture back to a rapid simmer.
Step 6: Cover the pot and reduce the heat to low, or medium-low for a weak burner. Cook for 20 minutes without stirring, until the liquid is fully absorbed.
Tip: Bring the liquid to a rapid simmer before covering and lowering the heat.
Step 7: Remove the pot from the stove, keeping the lid on, and rest for 10 minutes.
Step 8: Remove the lid and drizzle the remaining sauce over the rice. Add the green part of the green onions and gently toss until the green onion is mostly wilted. Serve.
Tip: Toss gently to avoid making the rice mushy.
Notes
Ingredient options and storage
Chicken breast or tenderloin can be used instead of thighs. Fish or prawns are also mentioned as alternatives, but directions for those swaps are not included here.
Basmati rice can be used; medium-grain rice also works, though it may turn out stickier. Brown rice, risotto rice, paella rice and sushi rice are not suitable for the recipe as written.
Use any type of mushroom. The notes suggest about 6 heaped cups total, cut to similar thickness.
Kecap manis is Indonesian sweet soy sauce. To make a substitute, simmer 1/4 cup ordinary or light soy sauce with 1/4 cup brown sugar over medium heat until syrupy.
Refrigerate leftovers for up to 3 days or freeze for up to 3 months.
Nutrition per serving
- Calories
- 520 kcal
- Fat
- 17 g
- Saturated fat
- 2 g
- Carbohydrates
- 63 g
- Sugar
- 10 g
- Fiber
- 3 g
- Protein
- 29 g
- Sodium
- 897 mg
- Cholesterol
- 95 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Ginger chicken and rice cooks in one pot with mushrooms layered over the rice. A sweet-soy and fish-sauce mixture seasons the chicken and is drizzled over the rice at the end.
Use long-grain rice for less-sticky grains, and don't rinse it. The mushrooms can be swapped for other types; cut them to similar thickness so they cook evenly.
Bring the stock to a rapid simmer before covering the pot, then leave the rice undisturbed while it cooks.
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