Ginger Chicken and Rice

This one-pot ginger chicken and rice is inspired by Hong Kong claypot dishes. Tender chicken simmers with aromatic ginger, garlic, and a medley of mushrooms, absorbing all the flavours while the rice cooks to perfection. A drizzle of sweet soy-fish sauce finishes it beautifully.

Instructions

1. 1

   Prepare the sauce by mixing kecap manis, fish sauce, and white pepper in a small bowl. Toss chicken with 1 1/2 tbsp of sauce and set the rest aside for later drizzling.

2. 2

   Heat 1 1/2 tbsp oil in a heavy-based pot over high heat. Cook half the mushrooms with a pinch of salt and white pepper until lightly golden on the surface, then remove. Repeat with remaining mushrooms.

3. 3

   Add remaining 1 tbsp oil and chicken to the pot. Stir for 1 minute to seal the chicken surface, keeping the inside raw. Add garlic, grated ginger, and white part of green onions. Stir 30 seconds.

4. 4

   Stir in rice briefly to coat with oil and aromatics, then pour in chicken stock and add ginger slices. Scatter mushrooms over the top, including any liquid from searing, and bring to a rapid simmer.

5. 5

   Cover the pot, reduce heat to low (or medium-low), and cook for 20 minutes without stirring until liquid is absorbed and rice is tender.

6. 6

   Remove pot from heat, keep lid on, and rest for 10 minutes.

7. 7

   Drizzle the remaining sauce over the rice and chicken. Add green part of green onions and gently toss until wilted. Serve hot.

Recipe Notes

• Chicken – Thighs stay juicier when cooked with rice, but breast or tenderloin works if preferred. Fish or prawns are good alternatives.

• Rice – Long grain rice keeps grains separate; do not rinse to prevent overly soft or mushy results. Basmati can also be used. Avoid medium grain, sushi, risotto, or brown rice for this method.

• Mushrooms – Any variety works. Aim for uniform thickness to ensure even cooking. Other vegetables like cabbage, zucchini, broccoli, or cauliflower can be added.

• Kecap Manis – Sweet Indonesian soy adds caramel notes. Combine with fish sauce for a balanced savoury-sweet flavour. Homemade version: simmer equal parts soy and brown sugar until syrupy.

• Storage – Refrigerate leftovers for up to 3 days or freeze up to 3 months. Reheat gently before serving.