Skillet Rice Meal with Ginger Miso Glazed Chicken
Skillet Rice Meal with Ginger Miso Glazed Chicken
Ingredients
For the Main
- 1 chicken thigh, around 200g
- 1 tablespoon fresh grated ginger
- 1 teaspoon white miso, (Hikari brand)
- 1 teaspoon sweet soy sauce for dim sum, (Lee Kum Kee brand)
For the Skillet Rice
- 1 cup soaked rice
- 1/2 to 1 cup water, adjust depending on the rice type
- 1 tablespoon shio kombu, (Kurakon red brand)
For the Finish
- as needed fresh chopped green onions
- as needed toasted sesame seeds
- as needed togarashi
Instructions
- 1
Take 1 chicken thigh (around 200g). Score the chicken thigh in a criss-cross pattern on the skin side. Flip the chicken thigh over and score the meat side diagonally a few times. Place the chicken thigh in a bowl.
⏱️ 3 min - 2
Add 1 tablespoon fresh grated ginger, 1 teaspoon white miso (Hikari brand), and 1 teaspoon sweet soy sauce for dim sum (Lee Kum Kee brand) to the chicken. Mix the chicken with the marinade ingredients thoroughly using your hands to ensure it is well-coated.
⏱️ 5 min
- 3
In a skillet, add 1 cup of soaked rice. Add about 1 tablespoon of shio kombu (Kurakon red brand) on top of the rice. Add 1/2 to 1 cup of water to the skillet, adjusting the amount based on the specific type of rice being used.
⏱️ 4 min
- 4
Place the marinated chicken thigh on top of the rice mixture in the skillet, with the skin side facing up. Cover the skillet tightly with a lid.
⏱️ 1 min
- 5
Cook until the chicken is fully cooked through and the rice has absorbed all the water. This typically takes about 20-25 minutes. The video shows steam escaping from under the lid during cooking.
⏱️ 25 min
- 6
Once cooked, remove the lid from the skillet. Garnish generously with fresh chopped green onions, toasted sesame seeds, and Togarashi (Japanese seven-spice blend) to taste.
⏱️ 2 min
- 7
Serve the meal directly from the skillet.
Kitchen Tools
Nutrition Facts (per serving)
Skillet Rice Meal with Ginger Miso Glazed Chicken
For the Main
- 1 chicken thigh, around 200g
- 1 tablespoon fresh grated ginger
- 1 teaspoon white miso, (Hikari brand)
- 1 teaspoon sweet soy sauce for dim sum, (Lee Kum Kee brand)
For the Skillet Rice
- 1 cup soaked rice
- 1/2 to 1 cup water, adjust depending on the rice type
- 1 tablespoon shio kombu, (Kurakon red brand)
For the Finish
- as needed fresh chopped green onions
- as needed toasted sesame seeds
- as needed togarashi
Instructions
- 1
Take 1 chicken thigh (around 200g). Score the chicken thigh in a criss-cross pattern on the skin side. Flip the chicken thigh over and score the meat side diagonally a few times. Place the chicken thigh in a bowl.
⏱️ 3 min - 2
Add 1 tablespoon fresh grated ginger, 1 teaspoon white miso (Hikari brand), and 1 teaspoon sweet soy sauce for dim sum (Lee Kum Kee brand) to the chicken. Mix the chicken with the marinade ingredients thoroughly using your hands to ensure it is well-coated.
⏱️ 5 min - 3
In a skillet, add 1 cup of soaked rice. Add about 1 tablespoon of shio kombu (Kurakon red brand) on top of the rice. Add 1/2 to 1 cup of water to the skillet, adjusting the amount based on the specific type of rice being used.
⏱️ 4 min - 4
Place the marinated chicken thigh on top of the rice mixture in the skillet, with the skin side facing up. Cover the skillet tightly with a lid.
⏱️ 1 min - 5
Cook until the chicken is fully cooked through and the rice has absorbed all the water. This typically takes about 20-25 minutes. The video shows steam escaping from under the lid during cooking.
⏱️ 25 min - 6
Once cooked, remove the lid from the skillet. Garnish generously with fresh chopped green onions, toasted sesame seeds, and Togarashi (Japanese seven-spice blend) to taste.
⏱️ 2 min - 7
Serve the meal directly from the skillet.