One-Pot Ginger Chicken and Rice with Mushrooms

Name: One-Pot Ginger Chicken and Rice with Mushrooms
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 500 g boneless, skinless chicken thighs; 1 1/2 cup long-grain rice; 500 g mixed mushrooms; 4 green onions; 2 garlic cloves; 1 1/2 tbsp ginger, grated; 4 slice ginger slices; 2 cup chicken stock; 4 tbsp neutral oil; 3 tbsp kecap manis; 2 tbsp fish sauce; 1/8 tsp white pepper; 2 pinch salt

This one-pot ginger chicken and rice is savory, fragrant, and packed with tender chicken, earthy mushrooms, and fluffy rice. A drizzle of sweet soy-fish sauce at the end adds extra depth, making it an easy dinner with big flavor and minimal cleanup.

Servings4 Portions

Prep Time10 Mins

Cook Time25 Mins

Difficulty

Easy

Ingredients

boneless, skinless chicken thighs
500 g
long-grain rice
0.5 cup
mixed mushrooms
500 g
green onions
4
garlic cloves
2
ginger, grated
0.5 tbsp
ginger slices
4 slice
chicken stock
2 cup
neutral oil
4 tbsp
kecap manis
3 tbsp
fish sauce
2 tbsp
white pepper
0.1 tsp
salt
2 pinch

Step-by-Step Instructions

In a small bowl, stir together the kecap manis, fish sauce, and white pepper. Toss the chicken with 1 1/2 tbsp of the sauce and set aside. Reserve the remaining sauce for serving.

Heat 1 1/2 tbsp oil in a large heavy-bottomed pot over high heat. Add half of the mushrooms, season lightly with salt, and cook until just lightly golden on the edges. Transfer to a bowl and repeat with the remaining mushrooms.

Add the remaining oil to the same pot. When hot, add the chicken and cook for about 1 minute, stirring, until the outside is sealed but the inside is still raw.

Add the white parts of the green onions, the grated ginger, and the garlic. Stir for 30 seconds until fragrant. Add the rice and stir briefly so the grains are coated in the oil and aromatics.

Pour in the chicken stock and add the ginger slices. Bring to a brisk simmer. Scatter the mushrooms over the top, along with any juices collected in the bowl.