One Pot (no oil) Chicken and Mushroom Rice Bowl
One Pot (no oil) Chicken and Mushroom Rice Bowl
Ingredients
- 500 grams boneless chicken thighs
- 100 grams button mushrooms, sliced
- 1 inch ginger, grated
- 1 handful green onions
- 1 cup short grain rice, soaked
- 1 1/2 cups water, more as needed
- 1 pinch chicken salt, or regular salt, to taste
- 1 teaspoon chicken bouillon, or to taste
For Serving
- 1 tablespoon chilli oil, for garnish, as needed
- 1 soft boiled egg, for garnish, per serving
Instructions
- 1
Heat a non-stick pan over low heat. Add the boneless chicken thigh pieces to the pan and cook until the bottom turns golden and crispy, and the chicken is approximately 80% cooked through. This process will render fat from the chicken, which will be used for sautéing.
⏱️ 10 min
- 2
Remove the chicken from the pan and set aside. In the remaining chicken oil in the pan, add the grated ginger and green onions. Sauté for about 1 minute with a pinch of salt until fragrant.
⏱️ 2 min
- 3
Add the soaked short grain rice and 1 1/2 cups of water to the pan. Stir gently to combine. If the rice appears dry, add a little more water as needed.
⏱️ 1 min
- 4
Season the rice mixture with chicken bouillon (or additional chicken salt/regular salt to taste). Stir well to distribute the seasoning.
⏱️ 1 min
- 5
Arrange the sliced mushrooms and the partially cooked chicken pieces on top of the rice mixture in the pan.
⏱️ 1 min
- 6
Cover the pan with a lid and cook on the lowest heat setting for 15 to 20 minutes, or until the rice is completely cooked, has absorbed all the liquid, and a crispy bottom has formed.
⏱️ 20 min
- 7
Serve the One Pot Chicken and Mushroom Rice Bowl immediately. Garnish each serving with a soft boiled egg and a drizzle of chilli oil, as desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One Pot (no oil) Chicken and Mushroom Rice Bowl
- 500 grams boneless chicken thighs
- 100 grams button mushrooms, sliced
- 1 inch ginger, grated
- 1 handful green onions
- 1 cup short grain rice, soaked
- 1 1/2 cups water, more as needed
- 1 pinch chicken salt, or regular salt, to taste
- 1 teaspoon chicken bouillon, or to taste
For Serving
- 1 tablespoon chilli oil, for garnish, as needed
- 1 soft boiled egg, for garnish, per serving
Instructions
- 1
Heat a non-stick pan over low heat. Add the boneless chicken thigh pieces to the pan and cook until the bottom turns golden and crispy, and the chicken is approximately 80% cooked through. This process will render fat from the chicken, which will be used for sautéing.
⏱️ 10 min - 2
Remove the chicken from the pan and set aside. In the remaining chicken oil in the pan, add the grated ginger and green onions. Sauté for about 1 minute with a pinch of salt until fragrant.
⏱️ 2 min - 3
Add the soaked short grain rice and 1 1/2 cups of water to the pan. Stir gently to combine. If the rice appears dry, add a little more water as needed.
⏱️ 1 min - 4
Season the rice mixture with chicken bouillon (or additional chicken salt/regular salt to taste). Stir well to distribute the seasoning.
⏱️ 1 min - 5
Arrange the sliced mushrooms and the partially cooked chicken pieces on top of the rice mixture in the pan.
⏱️ 1 min - 6
Cover the pan with a lid and cook on the lowest heat setting for 15 to 20 minutes, or until the rice is completely cooked, has absorbed all the liquid, and a crispy bottom has formed.
⏱️ 20 min - 7
Serve the One Pot Chicken and Mushroom Rice Bowl immediately. Garnish each serving with a soft boiled egg and a drizzle of chilli oil, as desired.
⏱️ 1 min