Ginger Garlic Scallion Chicken Rice

Ingredients

For the Chicken and Rice

2 boneless chicken thigh, cut into bite-sized pieces
2 cups rice, washed
1 3/4 cups chicken stock
4 tablespoons garlic, minced
4 tablespoons ginger, minced
2 small onion, chopped
1 pack Shimeiji mushrooms, sliced
2 stalks spring onion, sliced into longer pieces
2 tablespoons cooking oil, as needed for sautéing

For the Chicken Marinade

4 tablespoons light soy sauce
1 tablespoon oyster sauce
2 tablespoons Shaoxing Huadiao wine
1 teaspoon white pepper powder

For the Ginger Garlic Scallion Oil Sauce

3 inches ginger, minced
8 cloves garlic, minced
1 teaspoon salt
4 tablespoons cooking oil, hot
6 stalks spring onions, chopped

Instructions

1
Slice the boneless chicken thighs into bite-sized pieces.
⏱️ 5 min
2
In a bowl, combine the sliced chicken with 4 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of Shaoxing Huadiao wine, and 1 teaspoon of white pepper powder. Mix well to coat the chicken and marinate for 20 minutes.
⏱️ 5 min
3
While the chicken marinates, prepare the vegetables for the rice. Slice 1 pack of Shimeiji mushrooms. Chop 2 small onions. Chop 2 stalks of spring onion into longer pieces.
⏱️ 5 min
4
Prepare the Ginger Garlic Scallion Oil Sauce. Mince 3 inches of ginger and 8 cloves of garlic. In a heatproof bowl, combine the minced ginger, minced garlic, and 6 stalks of chopped spring onions. Add 1 teaspoon of salt. Heat 4 tablespoons of cooking oil until hot, then carefully pour it over the mixture in the bowl. Mix well and set aside.
⏱️ 10 min
5
Heat a large pan or pot over medium heat. Add 2 tablespoons of cooking oil.
⏱️ 1 min
6
Add the longer pieces of spring onion (2 stalks) to the hot oil and stir-fry until fragrant, creating scallion oil.
⏱️ 2 min
7
Add 4 tablespoons of minced garlic and 4 tablespoons of minced ginger to the pan and stir-fry until fragrant. Add the chopped 2 small onions and continue to stir-fry until softened and fragrant.
⏱️ 5 min
8
Add the sliced Shimeiji mushrooms and stir-fry briefly. Then add 2 cups of washed rice to the pan and mix well with the other ingredients for about 2 minutes.
⏱️ 3 min
9
Pour in 1 3/4 cups of chicken stock. Place the marinated chicken pieces, along with any remaining marinade sauce, on top of the rice mixture. Do not stir.
⏱️ 2 min
10
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 30 minutes. Do not lift the lid during this time.
⏱️ 30 min
11
After 30 minutes, remove the pot from the heat and let it rest, still covered, for 5 minutes. Then, remove the lid.
⏱️ 5 min
12
Drizzle the prepared Ginger Garlic Scallion Oil Sauce evenly over the cooked chicken and rice.
⏱️ 1 min
13
Gently mix everything together. Serve immediately, enjoying any delicious scorched rice at the bottom of the pot.
⏱️ 1 min