Scallion Chicken Soup Rice (Pao Fan)
Scallion Chicken Soup Rice (Pao Fan)
Ingredients
- 1 cup cooked rice
- 1 chicken thigh
- 1 scallions, separated white and green parts
- 1 inch ginger
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1/2 teaspoon white pepper
- 1/2 teaspoon corn starch
- 1/2 cup chicken broth, or water
- 1 teaspoon vegetable oil
Instructions
- 1
Cut the chicken thigh into small, bite-sized pieces.
⏱️ 3 min
- 2
In a medium bowl, combine the cut chicken thigh with the soy sauce, sesame oil, salt, granulated sugar, white pepper, and corn starch. Mix all ingredients well until the chicken is thoroughly coated. Let the chicken marinate for 15 minutes.
⏱️ 2 min
- 3
Finely chop the scallions, separating the white parts from the green parts. Grate the 1 inch of ginger.
⏱️ 5 min
- 4
Heat the vegetable oil in a pot over medium-high heat. Add the white parts of the chopped scallions and the grated ginger to the pot. Sauté until fragrant, about 10-15 seconds.
⏱️ 1 min
- 5
Add the marinated chicken pieces to the pot and sear until slightly browned, about 1 minute.
⏱️ 1 min
- 6
Add the cooked rice to the pot with the chicken and aromatics. Pour in the chicken broth (or water).
⏱️ 1 min
- 7
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 5-7 minutes.
⏱️ 7 min
- 8
Remove the lid from the pot. Stir in the green parts of the chopped scallions. Serve the Scallion Chicken Soup Rice hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Scallion Chicken Soup Rice (Pao Fan)
- 1 cup cooked rice
- 1 chicken thigh
- 1 scallions, separated white and green parts
- 1 inch ginger
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1/2 teaspoon white pepper
- 1/2 teaspoon corn starch
- 1/2 cup chicken broth, or water
- 1 teaspoon vegetable oil
Instructions
- 1
Cut the chicken thigh into small, bite-sized pieces.
⏱️ 3 min - 2
In a medium bowl, combine the cut chicken thigh with the soy sauce, sesame oil, salt, granulated sugar, white pepper, and corn starch. Mix all ingredients well until the chicken is thoroughly coated. Let the chicken marinate for 15 minutes.
⏱️ 2 min - 3
Finely chop the scallions, separating the white parts from the green parts. Grate the 1 inch of ginger.
⏱️ 5 min - 4
Heat the vegetable oil in a pot over medium-high heat. Add the white parts of the chopped scallions and the grated ginger to the pot. Sauté until fragrant, about 10-15 seconds.
⏱️ 1 min - 5
Add the marinated chicken pieces to the pot and sear until slightly browned, about 1 minute.
⏱️ 1 min - 6
Add the cooked rice to the pot with the chicken and aromatics. Pour in the chicken broth (or water).
⏱️ 1 min - 7
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 5-7 minutes.
⏱️ 7 min - 8
Remove the lid from the pot. Stir in the green parts of the chopped scallions. Serve the Scallion Chicken Soup Rice hot.
⏱️ 2 min