This chicken and ginger rice* recipe appeared in February's BBC Good Food magazine. It's a comforting one-pot dish that can be enjoyed any night of the week...but bear in mind that there is some marinating time at the start, and resting time at the end...so maybe one for the weekend!
(*Note: the magazine names it chicken and ginger fried rice...the rice isn't fried so I've removed that from the title!).
The end result is delicious...beautifully tender chicken that's full of flavour along with the rice, and all the garnishes add complimentary flavours.
Tips
- Crispy chilli oil – I bought a jar of Lao Ma Laoganma Crispy Chilli in Oil from Amazon.
- Crispy onions – I bought a tub of Dino’s Famous Crispy Fried Onions from Amazon.
- This chicken and ginger rice recipe is easily adapted if you’re cooking for less or more people.
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CHRISTMAS
On here you'll find loads of delicious recipes, including ideas for gifting. Do you know what sides you want to make for the big day or over the festive season? There's so many to pick from and I always make too much!!
How to make this Chicken and Ginger Rice
Ingredients
- 500g skinless boneless chicken thighs, cut into bite-size pieces
- 2 tbsp golden caster sugar
- 3 tbsp soy sauce
- 1.5 tsp fish sauce
- 3 tbsp saké
- 30g ginger, peeled and finely chopped
- 300g basmati rice
- 1 tbsp neutral-tasting oil, such as vegetable
- 1 chicken stock cube or pot
- 2 star anise
- 2 tsp sesame oil
- 0.25 tsp salt
- 600ml cold water
To serve:
- boiled or steamed broccoli (optional)
- 1 tbsp sesame seeds
- 4 spring onions, finely sliced
- 1 tbsp crispy chilli oil (see Tips)
- 2 tbsp crispy onions (see Tips)
Instructions
- Put the chicken pieces into a bowl with the sugar, soy sauce, fish sauce, sake and half the ginger. Cover and chill for at least 30 minutes, or up to 4 hours.
- Tip the rice into a sieve and rinse thoroughly, mixing it around until the water runs clear, then set aside. Heat the oil in a tall-sided saucepan or flameproof casserole dish over a medium to high heat and cook the chicken along with the marinade for 10 minutes, stirring often, until browned all over. Remove to a bowl using a slotted spoon and set aside. Stir the rice into the pan and crumble in the stock cube/stir in the stock pot, then add in the remaining ginger, the star anise, sesame oil, salt and the 600ml of cold water. Bring to the boil, then return the chicken and any resting juices to the pan. Reduce the heat to low, cover and cook for 15 minutes. Remove from the heat and leave to rest, covered, for 10 to 15 minutes.
- Serve with some broccoli on the side, if you like and garnish with the sesame seeds, spring onions, crispy chilli oil and crispy onions.
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8 FESTIVE SIDES
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Chicken and Ginger Rice
Ingredients
- 500 g (1.1 lb) skinless boneless chicken thighs cut into bite-size pieces
- 2 tbsp golden caster sugar
- 3 tbsp soy sauce
- 1.5 tsp fish sauce
- 3 tbsp saké
- 30 g (1.1 oz) ginger peeled and finely chopped
- 300 g (1 ¾ cups) basmati rice
- 1 tbsp neutral-tasting oil such as vegetable
- 1 chicken stock cube or pot
- 2 star anise
- 2 tsp sesame oil
- 0.25 tsp salt
- 600 ml (2 ½ cups) cold water
To serve:
- boiled or steamed broccoli (optional)
- 1 tbsp sesame seeds
- 4 spring onions finely sliced
- 1 tbsp crispy chilli oil (see Notes)
- 2 tbsp crispy onions (see Notes)
Instructions
- Put the chicken pieces into a bowl with the sugar, soy sauce, fish sauce, sake and half the ginger. Cover and chill for at least 30 minutes, or up to 4 hours.
- Tip the rice into a sieve and rinse thoroughly, mixing it around until the water runs clear, then set aside. Heat the oil in a tall-sided saucepan or flameproof casserole dish over a medium to high heat and cook the chicken along with the marinade for 10 minutes, stirring often, until browned all over. Remove to a bowl using a slotted spoon and set aside. Stir the rice into the pan and crumble in the stock cube/stir in the stock pot, then add in the remaining ginger, the star anise, sesame oil, salt and the 600ml of cold water. Bring to the boil, then return the chicken and any resting juices to the pan. Reduce the heat to low, cover and cook for 15 minutes. Remove from the heat and leave to rest, covered, for 10 to 15 minutes.
- Serve with some boiled or steamed broccoli on the side, if you like and garnish with the sesame seeds, spring onions, crispy chilli oil and crispy onions.
Notes
- Crispy chilli oil – I bought a jar of Lao Ma Laoganma Crispy Chilli in Oil from Amazon.
- Crispy onions – I bought a tub of Dino’s Famous Crispy Fried Onions from Amazon.
- This chicken and ginger rice recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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