Description
A flavorful one-pot Ginger Chicken and Rice dish featuring tender chicken thighs, an assortment of mushrooms, aromatic ginger, garlic, and green onions cooked together in chicken stock and seasoned with sweet soy sauce and fish sauce for a comforting and savory meal.
Ingredients
Scale
Chicken and Sauce
- 4 tbsp oil
- 500g (1 lb) boneless, skinless chicken thighs, cut into small bite size pieces
- 3 tbsp kecap manis (sweet soy sauce)
- 2 tbsp fish sauce
- 2 pinches salt and white pepper (each)
- 1/8 tsp white pepper (sub black pepper)
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 part cut into 5cm/2″ lengths)
- 1 1/2 tbsp grated ginger
- 2 large garlic cloves, finely minced
- 4–5 slices ginger (~5mm / 0.2″ thick, no need to peel)
- 150g (5 oz) fresh shiitake mushrooms (~2 heaped cups, small halved, large thickly sliced)
- 150g (5 oz) oyster mushrooms (~2 heaped cups, small whole, large cut into 2 or 3)
- 200g (7 oz) king mushrooms, halved and sliced about 7mm thick
Instructions
- Prepare the sauce. In a small bowl, mix kecap manis, fish sauce, salt, and white pepper. Toss the chicken pieces with 1 1/2 tablespoons of this sauce mixture and set the remainder aside for drizzling later.
- Sear mushrooms. Heat 1 1/2 tablespoons of oil in a large heavy-based pot over high heat. Add half the mushrooms with a pinch of salt and white pepper. Cook until some mushrooms develop a light golden tinge but are not fully cooked. Remove to a bowl. Repeat with remaining mushrooms.
- Seal the chicken. In the same pot, heat the remaining 1 tablespoon of oil until hot. Add chicken and stir for about 1 minute to seal the surface while keeping the inside raw. Add the white parts of green onions, minced garlic, and grated ginger. Stir for 30 seconds until fragrant.
- Add rice. Stir in the long grain rice briefly to coat it in the oil and aromatics.
- Add stock and ginger slices. Pour in the chicken stock and add the thick ginger slices. Bring to a rapid simmer on high heat.
- Top with mushrooms and simmer. Scatter all the seared mushrooms evenly over the surface along with any mushroom juices collected. Bring the mixture back to a rapid simmer.
- Steam with lid on. Cover the pot and reduce heat to low or medium-low for weaker burners. Cook undisturbed for 20 minutes, allowing the liquid to be fully absorbed and the rice to steam and cook through.
- Rest the dish. Remove the pot from heat but keep the lid on. Let it rest for 10 minutes to finish cooking through with residual steam.
- Drizzle sauce and toss. Drizzle the reserved sauce over the rice and add the green part of the sliced green onions. Gently toss everything together until the green onions wilt slightly. Serve immediately.
Notes
- Do not rinse the rice before cooking; this helps retain starch for a better texture and flavor absorption.
- Use a heavy-based pot with a tight-fitting lid to ensure proper steaming and absorption.
- The ginger slices added whole can be easily removed after cooking if desired.
- Kecap manis provides a sweet soy flavor; substitute with a mixture of soy sauce and a little brown sugar if unavailable.
- For best flavor, use fresh varieties of mushrooms; shiitake, oyster, and king mushrooms provide complementary textures and tastes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Keywords: ginger chicken, chicken and rice, one pot meal, mushroom rice, Asian chicken recipe, savory chicken dishes
