Ginger Chicken and Rice One-Pot Recipe

Introduction

This ginger chicken and rice is a comforting one-pot meal bursting with fragrant ginger, tender chicken, and a medley of mushrooms. It’s an easy, flavorful dish perfect for weeknight dinners when you want something satisfying without a lot of fuss.

Ingredients

• 4 tbsp oil
• 500g (1 lb) boneless, skinless chicken thighs, cut into small bite-size pieces
• 1 1/2 cups long grain rice (not rinsed)
• 2 cups low sodium chicken stock
• 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, large enough to pick out later, no need to peel)
• 150g (5 oz) fresh shiitake mushrooms, small halved, large thickly sliced (~2 heaped cups)
• 150g (5 oz) oyster mushrooms, small whole, large cut into 2 or 3 pieces (~2 heaped cups)
• 200g (7 oz) king mushrooms, halved then cut into thick slices (7mm thick)
• 2 pinches salt and white pepper (each)
• 3 tbsp kecap manis (sweet soy sauce)
• 2 tbsp fish sauce
• 1/8 tsp white pepper (can substitute black pepper)

Instructions

1. Step 1: Mix the kecap manis, fish sauce, and white pepper in a small bowl to make the sauce. Toss the chicken with 1 1/2 tablespoons of this sauce and set the rest aside for drizzling later.
2. Step 2: 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 pepper. Cook until they start to turn lightly golden on the surface but are not fully cooked. Remove to a bowl and repeat with the remaining mushrooms.
3. Step 3: Add the remaining 1 tablespoon of oil to the pot and heat until hot. Add the chicken and stir for about 1 minute to seal the surface, leaving the inside still raw.
4. Step 4: Add the white part of the green onions, minced garlic, and grated ginger to the chicken. Stir for 30 seconds until fragrant.
5. Step 5: Stir in the rice briefly to coat it in oil, then add the chicken stock and ginger slices. Bring the mixture to a rapid simmer.
6. Step 6: Scatter the sautéed mushrooms evenly over the surface, including any liquid that accumulated. Allow the mixture to come back to a rapid simmer.
7. Step 7: Cover the pot with a lid, reduce the heat to low (or medium-low for weaker burners), and cook for 20 minutes without stirring. The liquid should be fully absorbed by the rice.
8. Step 8: Remove the pot from heat and let it rest, covered, for 10 minutes.
9. Step 9: Drizzle the remaining sauce over the dish and add the green parts of the green onions. Gently toss until the green onions wilt. Serve warm.

Tips & Variations

• Use a mix of mushrooms for deeper flavor and interesting textures, but button or cremini mushrooms can work if you don’t have the specified types.
• Do not rinse the rice to retain some starch, which helps the rice cook up sticky and flavorful in the pot.
• Adjust the amount of fish sauce and kecap manis to your taste for a sweeter or saltier finish.
• If you like it spicy, add a teaspoon of chili paste or sliced fresh chili when cooking the chicken.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock to keep the rice moist. Avoid overheating to prevent drying out the chicken and rice.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of rice?

Long grain rice works best for this recipe as it cooks into fluffy grains without becoming mushy. Using jasmine rice could work, but avoid rinsing it to maintain the right texture. Avoid short grain or sticky rice for this dish.

What can I substitute for kecap manis?

If you don’t have kecap manis (sweet soy sauce), mix regular soy sauce with a little brown sugar or honey to add sweetness. This will help replicate the rich, sweet flavor that balances the dish.