Anti-Inflammatory Ginger Scallion Chicken Rice
Anti-Inflammatory Ginger Scallion Chicken Rice
Ingredients
- 1 pound chicken thighs, or drumsticks
- 1 cup jasmine rice, rinsed
- 1 tablespoon olive oil
- 2 tablespoons fresh ginger, finely minced (up to 3 tablespoons for stronger flavor)
- 4 scallions, thinly sliced
- 1/2 teaspoon turmeric
- 1/2 teaspoon white pepper
- 1 1/2 tablespoons soy sauce
- 1 1/2 cups chicken broth, or water
- 1/2 teaspoon salt, plus more to taste
Instructions
- 1
Pat the chicken thighs (or drumsticks) dry with paper towels and season lightly with salt.
⏱️ 2 min
- 2
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once hot, carefully add the seasoned chicken and sear for 3 to 4 minutes per side, until nicely browned. The chicken does not need to be cooked through at this stage. Remove the chicken from the pot and set aside.
⏱️ 8 min
- 3
Reduce the heat to medium. Add the finely minced fresh ginger, thinly sliced scallions, turmeric, and white pepper to the pot. Sauté for 1 to 2 minutes, stirring frequently, until the aromatics are fragrant.
⏱️ 2 min
- 4
Add the rinsed jasmine rice to the pot with the aromatics. Stir well to ensure the rice grains are thoroughly coated.
⏱️ 1 min
- 5
Pour in the chicken broth (or water) and soy sauce. Stir everything together and season with 1/2 teaspoon of salt. Taste and adjust salt as needed.
⏱️ 1 min
- 6
Nestle the seared chicken pieces back into the pot on top of the rice mixture. Bring the liquid to a gentle simmer, then cover the pot tightly, reduce the heat to low, and cook for about 20 minutes, or until the rice is tender and the chicken is cooked through.
⏱️ 20 min
- 7
Turn off the heat and let the pot rest, still covered, for 5 to 10 minutes. This allows the rice to finish steaming and absorb any remaining liquid.
⏱️ 10 min
- 8
Carefully remove the chicken from the pot. Shred the meat using two forks, then return the shredded chicken back into the pot with the rice. Fluff the rice and mix the shredded chicken throughout.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Anti-Inflammatory Ginger Scallion Chicken Rice
- 1 pound chicken thighs, or drumsticks
- 1 cup jasmine rice, rinsed
- 1 tablespoon olive oil
- 2 tablespoons fresh ginger, finely minced (up to 3 tablespoons for stronger flavor)
- 4 scallions, thinly sliced
- 1/2 teaspoon turmeric
- 1/2 teaspoon white pepper
- 1 1/2 tablespoons soy sauce
- 1 1/2 cups chicken broth, or water
- 1/2 teaspoon salt, plus more to taste
Instructions
- 1
Pat the chicken thighs (or drumsticks) dry with paper towels and season lightly with salt.
⏱️ 2 min - 2
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once hot, carefully add the seasoned chicken and sear for 3 to 4 minutes per side, until nicely browned. The chicken does not need to be cooked through at this stage. Remove the chicken from the pot and set aside.
⏱️ 8 min - 3
Reduce the heat to medium. Add the finely minced fresh ginger, thinly sliced scallions, turmeric, and white pepper to the pot. Sauté for 1 to 2 minutes, stirring frequently, until the aromatics are fragrant.
⏱️ 2 min - 4
Add the rinsed jasmine rice to the pot with the aromatics. Stir well to ensure the rice grains are thoroughly coated.
⏱️ 1 min - 5
Pour in the chicken broth (or water) and soy sauce. Stir everything together and season with 1/2 teaspoon of salt. Taste and adjust salt as needed.
⏱️ 1 min - 6
Nestle the seared chicken pieces back into the pot on top of the rice mixture. Bring the liquid to a gentle simmer, then cover the pot tightly, reduce the heat to low, and cook for about 20 minutes, or until the rice is tender and the chicken is cooked through.
⏱️ 20 min - 7
Turn off the heat and let the pot rest, still covered, for 5 to 10 minutes. This allows the rice to finish steaming and absorb any remaining liquid.
⏱️ 10 min - 8
Carefully remove the chicken from the pot. Shred the meat using two forks, then return the shredded chicken back into the pot with the rice. Fluff the rice and mix the shredded chicken throughout.
⏱️ 5 min