Description
This flavorful one-pot Ginger Chicken and Rice recipe combines tender boneless chicken thighs, aromatic ginger, garlic, and a medley of fresh mushrooms simmered together with long grain rice in a savory chicken stock base. Enhanced by a sweet and salty kecap manis and fish sauce blend, the dish is finished with green onions for a fresh, vibrant touch. Easy to prepare with minimal cleanup, this comforting meal is perfect for a weeknight dinner.
Ingredients
Scale
Chicken and Marinade
- 500g (1 lb) boneless, skinless chicken thighs, cut into small bite-size pieces
- 3 tbsp kecap manis (sweet soy sauce), divided
- 2 tbsp fish sauce
- 1/8 tsp white pepper (sub black pepper if unavailable)
Rice and Stock
- 1 1/2 cups long grain rice (NOT rinsed)
- 2 cups low sodium chicken stock
Vegetables and Aromatics
- 4 green onion stems (white part finely sliced, green parts cut into 5cm/2″ lengths)
- 1 1/2 tbsp grated ginger
- 2 large garlic cloves, finely minced
- 4–5 slices fresh ginger (~5mm/0.2″ thick, unpeeled is fine)
- 150g (5 oz) fresh shiitake mushrooms (about 2 heaped cups), small halved, large thickly sliced
- 150g (5 oz) oyster mushrooms (about 2 heaped cups), small whole, large cut into 2 or 3 pieces
- 200g (7 oz) king mushrooms, halved then sliced thickly (7mm thickness)
Oils and Seasoning
- 4 tbsp oil (for cooking)
- 2 pinches salt
- 2 pinches white pepper
Instructions
- Prepare the sauce: In a small bowl, combine the kecap manis, fish sauce, and white pepper. Toss the chicken pieces with 1 1/2 tablespoons of this sauce to marinate briefly, then set the remaining sauce aside for drizzling at the end.
- Lightly sear the mushrooms: Heat 1 1/2 tablespoons oil in a large heavy-based pot over high heat. Add half the mushrooms with a pinch of salt and pepper and cook until they develop a light golden tint but are not cooked through. Remove the mushrooms to a bowl. Repeat with the remaining mushrooms, then set all aside.
- Seal the chicken: In the same pot, heat the remaining 1 tablespoon oil until hot. Add the marinated chicken and stir-fry for about 1 minute to just seal the surface, leaving the inside still raw. Add the white parts of the green onion, garlic, and grated ginger, stirring well for 30 seconds.
- Add and coat the rice: Stir in the uncooked rice briefly to coat it with oil and flavors from the pot.
- Add liquids and ginger slices: Pour in the chicken stock and add the fresh ginger slices. Bring the mixture to a rapid simmer.
- Add mushrooms and bring to simmer again: Scatter the seared mushrooms evenly across the top of the rice and liquid, including any juices from the mushrooms. Allow the mixture to come back to a rapid simmer.
- Steam the rice and chicken: Cover the pot with a lid, reduce the heat to low (or medium-low for weaker burners), and let cook without stirring for 20 minutes until all the liquid is absorbed.
- Rest the dish: Remove the pot from heat, keep the lid on, and let it rest for 10 minutes to allow the rice to finish steaming and flavors to meld.
- Finish with sauce and green onions: Drizzle the remaining sauce over the cooked rice and chicken. Add the green parts of the green onions and gently toss to wilt the greens and evenly distribute the flavors. Serve warm immediately.
Notes
- Do not rinse the rice before cooking to retain the starch that helps achieve a perfect texture.
- The ginger slices are added whole so they can be easily picked out after cooking; no need to peel them.
- Searing mushrooms in batches prevents overcrowding and helps them develop a nice golden color without boiling.
- Kecap manis is a sweet Indonesian soy sauce and can be found in Asian grocery stores; it adds essential sweetness and depth to the dish.
- Keeping the lid on during steaming ensures even cooking and fluffy rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Keywords: ginger chicken, one pot meal, chicken and rice, mushroom rice, easy dinner, Asian chicken recipe, stovetop rice dish
