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Slice the boneless chicken thighs into bite-sized pieces.

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.

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.

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.

Heat a large pan or pot over medium heat. Add 2 tablespoons of cooking oil.

Add the longer pieces of spring onion (2 stalks) to the hot oil and stir-fry until fragrant, creating scallion oil.

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.

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.

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.

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.

After 30 minutes, remove the pot from the heat and let it rest, still covered, for 5 minutes. Then, remove the lid.

Drizzle the prepared Ginger Garlic Scallion Oil Sauce evenly over the cooked chicken and rice.

Gently mix everything together. Serve immediately, enjoying any delicious scorched rice at the bottom of the pot.


Slice the boneless chicken thighs into bite-sized pieces.

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.

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.

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.

Heat a large pan or pot over medium heat. Add 2 tablespoons of cooking oil.

Add the longer pieces of spring onion (2 stalks) to the hot oil and stir-fry until fragrant, creating scallion oil.

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.

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.

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.

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.

After 30 minutes, remove the pot from the heat and let it rest, still covered, for 5 minutes. Then, remove the lid.

Drizzle the prepared Ginger Garlic Scallion Oil Sauce evenly over the cooked chicken and rice.

Gently mix everything together. Serve immediately, enjoying any delicious scorched rice at the bottom of the pot.
