One Pot Chicken Rice with Scallion Oil
One Pot Chicken Rice with Scallion Oil
Ingredients
For Chicken Marinade
- 1 1/2 pounds boneless chicken thighs, cut into bite-sized chunks
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon cooking wine
- 1/2 teaspoon black pepper
- 1 tablespoon corn starch
For Rice Cooker
- 2 cups rice, washed
- 2 1/2 cups water
- all marinated chicken
For Scallion Oil
- 1 inch ginger, peeled, roughly chopped
- 1 bunch green onions, roughly chopped
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1/2 cup neutral oil, such as vegetable or canola
For Garnish (Optional)
- 1 teaspoon sesame seeds, as needed
- 1/2 cucumber, sliced
Instructions
- 1
In a medium bowl, combine the bite-sized boneless chicken thighs, light soy sauce, dark soy sauce, cooking wine, black pepper, and corn starch. Mix thoroughly until the chicken is well coated. Set aside to marinate.
⏱️ 5 min
- 2
Add the washed rice into your rice cooker pot. Pour in the water up to the appropriate line for 2 cups of rice (typically around the 2.5 cup mark on the 'WHITE' rice scale).
⏱️ 2 min
- 3
Gently add the marinated chicken into the rice cooker pot with the rice and water. Use a spoon or your hands to spread the chicken out evenly over the rice.
⏱️ 2 min
- 4
Close the rice cooker lid. Select the 'WHITE' rice function (or your rice cooker's standard cook rice setting) and start cooking. This typically takes around 45-50 minutes.
⏱️ 49 min
- 5
While the rice is cooking, prepare the scallion oil. Add the roughly chopped ginger and green onions to a food processor. Blend until finely chopped.
⏱️ 3 min
- 6
Transfer the blended ginger and green onion mixture to a small heatproof bowl. Season with salt and sugar, mixing lightly.
⏱️ 1 min
- 7
Heat the neutral oil in a small saucepan over medium-high heat until it begins to smoke slightly (around 350-375°F or 175-190°C). Carefully pour the smoking hot oil over the seasoned ginger and green onion mixture in the bowl. It will sizzle vigorously. Mix thoroughly until well combined.
⏱️ 5 min•🌡️ 375
- 8
Once the chicken rice is cooked and the rice cooker switches to 'keep warm' mode, open the lid. Add a generous spoonful (about 2-3 tablespoons) of the prepared scallion oil to the rice and chicken mixture in the pot.
⏱️ 1 min
- 9
Using a rice paddle or large spoon, gently blend all the flavors together, mixing the scallion oil, chicken, and rice until evenly distributed.
⏱️ 2 min
- 10
Serve the chicken rice on your favorite plates. Drizzle with more scallion oil as desired. Garnish with a sprinkle of sesame seeds and a few slices of fresh cucumber on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
One Pot Chicken Rice with Scallion Oil
For Chicken Marinade
- 1 1/2 pounds boneless chicken thighs, cut into bite-sized chunks
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon cooking wine
- 1/2 teaspoon black pepper
- 1 tablespoon corn starch
For Rice Cooker
- 2 cups rice, washed
- 2 1/2 cups water
- all marinated chicken
For Scallion Oil
- 1 inch ginger, peeled, roughly chopped
- 1 bunch green onions, roughly chopped
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1/2 cup neutral oil, such as vegetable or canola
For Garnish (Optional)
- 1 teaspoon sesame seeds, as needed
- 1/2 cucumber, sliced
Instructions
- 1
In a medium bowl, combine the bite-sized boneless chicken thighs, light soy sauce, dark soy sauce, cooking wine, black pepper, and corn starch. Mix thoroughly until the chicken is well coated. Set aside to marinate.
⏱️ 5 min - 2
Add the washed rice into your rice cooker pot. Pour in the water up to the appropriate line for 2 cups of rice (typically around the 2.5 cup mark on the 'WHITE' rice scale).
⏱️ 2 min - 3
Gently add the marinated chicken into the rice cooker pot with the rice and water. Use a spoon or your hands to spread the chicken out evenly over the rice.
⏱️ 2 min - 4
Close the rice cooker lid. Select the 'WHITE' rice function (or your rice cooker's standard cook rice setting) and start cooking. This typically takes around 45-50 minutes.
⏱️ 49 min - 5
While the rice is cooking, prepare the scallion oil. Add the roughly chopped ginger and green onions to a food processor. Blend until finely chopped.
⏱️ 3 min - 6
Transfer the blended ginger and green onion mixture to a small heatproof bowl. Season with salt and sugar, mixing lightly.
⏱️ 1 min - 7
Heat the neutral oil in a small saucepan over medium-high heat until it begins to smoke slightly (around 350-375°F or 175-190°C). Carefully pour the smoking hot oil over the seasoned ginger and green onion mixture in the bowl. It will sizzle vigorously. Mix thoroughly until well combined.
⏱️ 5 min•🌡️ 375 - 8
Once the chicken rice is cooked and the rice cooker switches to 'keep warm' mode, open the lid. Add a generous spoonful (about 2-3 tablespoons) of the prepared scallion oil to the rice and chicken mixture in the pot.
⏱️ 1 min - 9
Using a rice paddle or large spoon, gently blend all the flavors together, mixing the scallion oil, chicken, and rice until evenly distributed.
⏱️ 2 min - 10
Serve the chicken rice on your favorite plates. Drizzle with more scallion oil as desired. Garnish with a sprinkle of sesame seeds and a few slices of fresh cucumber on the side.
⏱️ 3 min