Mayo Ginger Soy Sauce Chicken
Mayo Ginger Soy Sauce Chicken
Ingredients
For the Main Dish
- 1 piece chicken thigh, about 200g
- 1 tablespoon ginger, grated
- 1 tablespoon mayonnaise, Kewpie
- 1 teaspoon soy sauce, Lee Kum Kee
For the Rice Pan Base
- 1 cup rice, soaked
- 1 teaspoon shio kombu
- 1/2 cup water
For the Finish
- as needed green onions, fresh, chopped
- as needed toasted sesame seeds
- as needed togarashi, S&B
Instructions
- 1
Prepare the rice: Soak 1 cup of rice for at least 30 minutes. If soaking overnight, wash and rinse the rice first, then let it sit in water in the fridge. This allows for prepping a large batch and scooping out about a cup directly from the fridge when needed.
⏱️ 5 min
- 2
Assemble the rice base: Place the soaked rice in a pan. Add 1 teaspoon of shio kombu and 1/2 cup of water to the rice in the pan. The key to making great claypot-style rice is to avoid using too much water, as the soaked rice has already absorbed some moisture.
⏱️ 5 min
- 3
Prepare the chicken marinade: Grate 1 tablespoon of ginger. In a bowl, combine the grated ginger, 1 tablespoon of Kewpie mayonnaise, and 1 teaspoon of Lee Kum Kee soy sauce. Mix these ingredients well to create the marinade.
⏱️ 5 min
- 4
Marinate the chicken: Place 1 piece of chicken thigh (about 200g) into the prepared marinade. Ensure the chicken is fully coated.
- 5
Cook the dish: Place the marinated chicken thigh directly on top of the prepared rice in the pan. Bring the contents of the pan to a boil. Once boiling, cover the pan and cook until the chicken is thoroughly cooked and the rice achieves a claypot-style texture, typically with a crispy bottom.
⏱️ 25 min
- 6
Finish and serve: Once cooked, sprinkle fresh chopped green onions over the dish. Add toasted sesame seeds as a garnish. Finish with a sprinkle of S&B togarashi.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mayo Ginger Soy Sauce Chicken
For the Main Dish
- 1 piece chicken thigh, about 200g
- 1 tablespoon ginger, grated
- 1 tablespoon mayonnaise, Kewpie
- 1 teaspoon soy sauce, Lee Kum Kee
For the Rice Pan Base
- 1 cup rice, soaked
- 1 teaspoon shio kombu
- 1/2 cup water
For the Finish
- as needed green onions, fresh, chopped
- as needed toasted sesame seeds
- as needed togarashi, S&B
Instructions
- 1
Prepare the rice: Soak 1 cup of rice for at least 30 minutes. If soaking overnight, wash and rinse the rice first, then let it sit in water in the fridge. This allows for prepping a large batch and scooping out about a cup directly from the fridge when needed.
⏱️ 5 min - 2
Assemble the rice base: Place the soaked rice in a pan. Add 1 teaspoon of shio kombu and 1/2 cup of water to the rice in the pan. The key to making great claypot-style rice is to avoid using too much water, as the soaked rice has already absorbed some moisture.
⏱️ 5 min - 3
Prepare the chicken marinade: Grate 1 tablespoon of ginger. In a bowl, combine the grated ginger, 1 tablespoon of Kewpie mayonnaise, and 1 teaspoon of Lee Kum Kee soy sauce. Mix these ingredients well to create the marinade.
⏱️ 5 min - 4
Marinate the chicken: Place 1 piece of chicken thigh (about 200g) into the prepared marinade. Ensure the chicken is fully coated.
- 5
Cook the dish: Place the marinated chicken thigh directly on top of the prepared rice in the pan. Bring the contents of the pan to a boil. Once boiling, cover the pan and cook until the chicken is thoroughly cooked and the rice achieves a claypot-style texture, typically with a crispy bottom.
⏱️ 25 min - 6
Finish and serve: Once cooked, sprinkle fresh chopped green onions over the dish. Add toasted sesame seeds as a garnish. Finish with a sprinkle of S&B togarashi.
⏱️ 5 min