Taiwanese Sesame Oil Chicken Rice (麻油雞飯)
Taiwanese Sesame Oil Chicken Rice (麻油雞飯)
Ingredients
- 500 grams bone-in, skin-on chicken thighs, cut into 1 1/2 to 2-inch (3.8 to 5 cm) pieces
- 60 grams fresh ginger, thinly sliced
- 60 ml toasted sesame oil
- 2 cups short-grain rice, rinsed thoroughly until water runs clear
- 100 grams fresh shiitake mushrooms, sliced
- 120 ml Taiwanese rice wine (Mijiu)
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 400 ml chicken broth or water
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 tablespoon goji berries, optional
- 2 stalks green onions, chopped, for garnish
Instructions
- 1
Pat the 500 grams of bone-in, skin-on chicken thighs thoroughly dry with paper towels. Cut the chicken into approximately 1 1/2 to 2-inch (3.8 to 5 cm) pieces.
⏱️ 5 min
- 2
Peel and thinly slice the 60 grams of fresh ginger. Slice the 100 grams of fresh shiitake mushrooms. Chop 2 stalks of green onions for garnish. Rinse the 2 cups of short-grain rice under cold water until the water runs clear, then drain it well.
⏱️ 10 min
- 3
Heat 30 ml (2 tablespoons) of the toasted sesame oil in a large pot or Dutch oven over medium heat. Add the thinly sliced ginger and fry it until it is fragrant and slightly crispy, which should take about 3 to 5 minutes. The ginger should turn golden brown. Remove the fried ginger with a slotted spoon and set it aside on a plate.
⏱️ 5 min
- 4
Add the prepared chicken pieces to the same pot. Increase the heat to medium-high and sear the chicken on all sides until it is nicely browned. This step usually takes about 5 to 7 minutes and helps to develop flavor.
⏱️ 7 min
- 5
Reduce the heat to medium. Add the sliced shiitake mushrooms to the pot with the chicken. Sauté for 2 minutes, stirring occasionally, until the mushrooms begin to soften slightly.
⏱️ 2 min
- 6
Add the rinsed and well-drained 2 cups of short-grain rice to the pot. Stir gently for about 1 minute to ensure that all the rice grains are coated with the chicken fat and sesame oil.
⏱️ 1 min
- 7
Pour in the remaining 30 ml (2 tablespoons) of toasted sesame oil, the 120 ml (1/2 cup) of Taiwanese rice wine, 2 tablespoons of light soy sauce, and 1 teaspoon of dark soy sauce. Stir all the ingredients together thoroughly until well combined.
⏱️ 2 min
- 8
Pour in 400 ml (1 2/3 cups) of chicken broth (or water). Add 1/2 teaspoon of salt and 1/4 teaspoon of white pepper. Stir gently to combine, making sure the rice is evenly distributed in the liquid.
⏱️ 2 min
- 9
If using, sprinkle 1 tablespoon of goji berries over the rice mixture in the pot.
⏱️ 1 min
- 10
Bring the mixture to a boil over medium-high heat. Once it reaches a boil, reduce the heat to the lowest setting. Cover the pot tightly with a lid and let it simmer for 18 to 20 minutes. It is important not to lift the lid during this cooking time to keep the steam trapped.
⏱️ 20 min
- 11
After the 18-20 minutes of simmering, turn off the heat but keep the pot covered. Let the rice rest for an additional 10 to 15 minutes. This resting period allows the steam to finish cooking the rice and results in a fluffy texture.
⏱️ 15 min
- 12
Uncover the pot. Gently fluff the rice with a fork. Stir in the reserved fried ginger that was set aside earlier. Garnish with the chopped green onions before serving hot.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Taiwanese Sesame Oil Chicken Rice (麻油雞飯)
- 500 grams bone-in, skin-on chicken thighs, cut into 1 1/2 to 2-inch (3.8 to 5 cm) pieces
- 60 grams fresh ginger, thinly sliced
- 60 ml toasted sesame oil
- 2 cups short-grain rice, rinsed thoroughly until water runs clear
- 100 grams fresh shiitake mushrooms, sliced
- 120 ml Taiwanese rice wine (Mijiu)
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 400 ml chicken broth or water
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 tablespoon goji berries, optional
- 2 stalks green onions, chopped, for garnish
Instructions
- 1
Pat the 500 grams of bone-in, skin-on chicken thighs thoroughly dry with paper towels. Cut the chicken into approximately 1 1/2 to 2-inch (3.8 to 5 cm) pieces.
⏱️ 5 min - 2
Peel and thinly slice the 60 grams of fresh ginger. Slice the 100 grams of fresh shiitake mushrooms. Chop 2 stalks of green onions for garnish. Rinse the 2 cups of short-grain rice under cold water until the water runs clear, then drain it well.
⏱️ 10 min - 3
Heat 30 ml (2 tablespoons) of the toasted sesame oil in a large pot or Dutch oven over medium heat. Add the thinly sliced ginger and fry it until it is fragrant and slightly crispy, which should take about 3 to 5 minutes. The ginger should turn golden brown. Remove the fried ginger with a slotted spoon and set it aside on a plate.
⏱️ 5 min - 4
Add the prepared chicken pieces to the same pot. Increase the heat to medium-high and sear the chicken on all sides until it is nicely browned. This step usually takes about 5 to 7 minutes and helps to develop flavor.
⏱️ 7 min - 5
Reduce the heat to medium. Add the sliced shiitake mushrooms to the pot with the chicken. Sauté for 2 minutes, stirring occasionally, until the mushrooms begin to soften slightly.
⏱️ 2 min - 6
Add the rinsed and well-drained 2 cups of short-grain rice to the pot. Stir gently for about 1 minute to ensure that all the rice grains are coated with the chicken fat and sesame oil.
⏱️ 1 min - 7
Pour in the remaining 30 ml (2 tablespoons) of toasted sesame oil, the 120 ml (1/2 cup) of Taiwanese rice wine, 2 tablespoons of light soy sauce, and 1 teaspoon of dark soy sauce. Stir all the ingredients together thoroughly until well combined.
⏱️ 2 min - 8
Pour in 400 ml (1 2/3 cups) of chicken broth (or water). Add 1/2 teaspoon of salt and 1/4 teaspoon of white pepper. Stir gently to combine, making sure the rice is evenly distributed in the liquid.
⏱️ 2 min - 9
If using, sprinkle 1 tablespoon of goji berries over the rice mixture in the pot.
⏱️ 1 min - 10
Bring the mixture to a boil over medium-high heat. Once it reaches a boil, reduce the heat to the lowest setting. Cover the pot tightly with a lid and let it simmer for 18 to 20 minutes. It is important not to lift the lid during this cooking time to keep the steam trapped.
⏱️ 20 min - 11
After the 18-20 minutes of simmering, turn off the heat but keep the pot covered. Let the rice rest for an additional 10 to 15 minutes. This resting period allows the steam to finish cooking the rice and results in a fluffy texture.
⏱️ 15 min - 12
Uncover the pot. Gently fluff the rice with a fork. Stir in the reserved fried ginger that was set aside earlier. Garnish with the chopped green onions before serving hot.
⏱️ 3 min