Ginger Scallion Chicken Rice
Ginger Scallion Chicken Rice
Ingredients
For the Poached Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 inches fresh ginger, sliced
- 3 scallions, cut into 2-inch pieces
- 1 teaspoon salt
For the Fragrant Rice
- 2 cups jasmine rice, rinsed
- 3 cups chicken broth
- 1 inch fresh ginger, sliced
- 2 garlic cloves, smashed
- 1 teaspoon sesame oil
For the Ginger Scallion Sauce
- 1/2 cup scallions, finely minced (green and white parts)
- 1/4 cup fresh ginger, finely grated
- 1/2 teaspoon salt
- 1/4 teaspoon granulated sugar
- 1/4 cup neutral oil, (such as grapeseed or vegetable)
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
Instructions
- 1
Prepare the chicken: Place chicken thighs in a large pot. Add the 2 inches of sliced ginger, 3 scallions cut into 2-inch pieces, and 1 teaspoon of salt. Add enough cold water to cover the chicken by about 1 inch.
- 2
Bring the water to a rolling boil over high heat. Once boiling, immediately reduce the heat to the lowest setting, cover the pot, and simmer gently for 15 minutes.
⏱️ 15 min - 3
Remove the pot from heat and let the chicken rest, still covered, in the hot poaching liquid for an additional 10 minutes. This ensures the chicken is cooked through and remains tender.
⏱️ 10 min - 4
While the chicken rests, prepare the rice: In a rice cooker or a medium saucepan with a tight-fitting lid, combine the rinsed jasmine rice, 3 cups of chicken broth, 1 inch of sliced ginger, 2 smashed garlic cloves, and 1 teaspoon of sesame oil. If using a rice cooker, follow its instructions. If using a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
⏱️ 18 min - 5
Once the rice is cooked (or after 18 minutes of simmering in a saucepan), remove it from heat (if using a saucepan) and let it rest, covered, for 10 minutes. Do not lift the lid during this time. After resting, fluff the rice with a fork and remove the ginger and garlic pieces.
⏱️ 10 min - 6
While the rice rests, prepare the ginger scallion sauce: In a small heatproof bowl, combine the finely minced scallions, finely grated ginger, 1/2 teaspoon of salt, and 1/4 teaspoon of granulated sugar.
- 7
Heat 1/4 cup of neutral oil in a small saucepan over medium-high heat until it is shimmering and just begins to smoke lightly, reaching approximately 350°F. Carefully pour the hot oil directly over the ginger-scallion mixture in the bowl. It will sizzle vigorously.
⏱️ 5 min•🌡️ 350°F - 8
Stir in the 1 tablespoon of light soy sauce and 1 teaspoon of sesame oil into the ginger scallion mixture. Mix well to combine.
- 9
Remove the chicken from its poaching liquid. You can save the poaching liquid for other uses (e.g., soup base). Slice or shred the chicken into bite-sized pieces.
- 10
To serve, portion the fragrant rice onto plates. Top with the sliced poached chicken and spoon a generous amount of the ginger scallion sauce over the chicken and rice.
Kitchen Tools
Nutrition Facts (per serving)
Ginger Scallion Chicken Rice
Ingredients
For the Poached Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 inches fresh ginger, sliced
- 3 scallions, cut into 2-inch pieces
- 1 teaspoon salt
For the Fragrant Rice
- 2 cups jasmine rice, rinsed
- 3 cups chicken broth
- 1 inch fresh ginger, sliced
- 2 garlic cloves, smashed
- 1 teaspoon sesame oil
For the Ginger Scallion Sauce
- 1/2 cup scallions, finely minced (green and white parts)
- 1/4 cup fresh ginger, finely grated
- 1/2 teaspoon salt
- 1/4 teaspoon granulated sugar
- 1/4 cup neutral oil, (such as grapeseed or vegetable)
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
Instructions
- 1
Prepare the chicken: Place chicken thighs in a large pot. Add the 2 inches of sliced ginger, 3 scallions cut into 2-inch pieces, and 1 teaspoon of salt. Add enough cold water to cover the chicken by about 1 inch.
- 2
Bring the water to a rolling boil over high heat. Once boiling, immediately reduce the heat to the lowest setting, cover the pot, and simmer gently for 15 minutes.
⏱️ 15 min - 3
Remove the pot from heat and let the chicken rest, still covered, in the hot poaching liquid for an additional 10 minutes. This ensures the chicken is cooked through and remains tender.
⏱️ 10 min - 4
While the chicken rests, prepare the rice: In a rice cooker or a medium saucepan with a tight-fitting lid, combine the rinsed jasmine rice, 3 cups of chicken broth, 1 inch of sliced ginger, 2 smashed garlic cloves, and 1 teaspoon of sesame oil. If using a rice cooker, follow its instructions. If using a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
⏱️ 18 min - 5
Once the rice is cooked (or after 18 minutes of simmering in a saucepan), remove it from heat (if using a saucepan) and let it rest, covered, for 10 minutes. Do not lift the lid during this time. After resting, fluff the rice with a fork and remove the ginger and garlic pieces.
⏱️ 10 min - 6
While the rice rests, prepare the ginger scallion sauce: In a small heatproof bowl, combine the finely minced scallions, finely grated ginger, 1/2 teaspoon of salt, and 1/4 teaspoon of granulated sugar.
- 7
Heat 1/4 cup of neutral oil in a small saucepan over medium-high heat until it is shimmering and just begins to smoke lightly, reaching approximately 350°F. Carefully pour the hot oil directly over the ginger-scallion mixture in the bowl. It will sizzle vigorously.
⏱️ 5 min•🌡️ 350°F - 8
Stir in the 1 tablespoon of light soy sauce and 1 teaspoon of sesame oil into the ginger scallion mixture. Mix well to combine.
- 9
Remove the chicken from its poaching liquid. You can save the poaching liquid for other uses (e.g., soup base). Slice or shred the chicken into bite-sized pieces.
- 10
To serve, portion the fragrant rice onto plates. Top with the sliced poached chicken and spoon a generous amount of the ginger scallion sauce over the chicken and rice.