Savory Chicken Stock Rice
This savory chicken stock rice is rich, fragrant, and deeply comforting, with garlic, ginger, and scallion layered into every bite. Toasting the rice in chicken fat gives it extra flavor, while the stock keeps it tender and aromatic.
Servings8 Portions
Prep Time10 Mins
Cook Time35 Mins
Difficulty
Easy
Ingredients
8
- low-sodium chicken stock4 cup
- chicken fat2 oz
- uncooked white rice3 cup
- garlic4 clove
- ginger1 slice
- salt1 tsp
- scallion1
Step-by-Step Instructions
01
Heat a wok or large skillet over medium heat. Add the chicken fat and let it melt for about 1 minute. Stir in the garlic and cook briefly until fragrant, about 15 to 20 seconds. Add the uncooked rice and stir constantly for 2 minutes to lightly toast the grains, then remove from the heat.
02
For a rice cooker, transfer the toasted rice to the cooker insert. Pour in the chicken stock, add 1 teaspoon salt, and stir. If using, place the ginger slice and scallion on top. Make sure the liquid level matches the standard fill line for 3 cups of rice in your cooker, then cover and start the cooking cycle.
03
For stovetop cooking, transfer the toasted rice to a pot and add the chicken stock. Let the rice soak for 30 minutes, then stir in 1 teaspoon salt, the ginger, and scallion. Cover and bring to a boil over medium-high heat. As soon as it boils, reduce the heat to very low and cook, covered, for 15 minutes, or until the rice is tender and the liquid is fully absorbed. Let it rest for 5 minutes before fluffing and serving.
Chef's Tips
If you do not have chicken fat, use a neutral oil instead. Start with 1 teaspoon salt and adjust after cooking, especially if your stock is salted. Avoid adding too much liquid in the rice cooker or the rice may turn soft. Leftovers keep well in the refrigerator for up to 3 days and can be reheated with a splash of stock or water.
