Name: Ginger Chicken and Rice
Prep time: 10 min
Cook time: 25 min
Total time: 45 min
Cuisine: Asian
Ingredients: Main Dish:; 4 tbsp oil; 500g (1 lb) chicken thighs, boneless, skinless, cut into small bite-size pieces; 1 1/2 cups long grain rice (unwashed); 2 cups chicken stock (low sodium); 4 green onion stems (white part finely sliced, green part cut into 2” lengths); 1 1/2 tbsp fresh ginger, grated; 2 large garlic cloves, finely minced; 4-5 slices fresh ginger (~5mm thick); 150g (5 oz) shiitake mushrooms, halved; 150g (5 oz) oyster mushrooms, small kept whole, large cut into 2 or 3; 200g (7 oz) king mushrooms, halved and thickly sliced; 2 pinches salt; 2 pinches white pepper; Simple Claypot Sauce:; 3 tbsp kecap manis (sweet soy sauce); 2 tbsp fish sauce; 1/8 tsp white pepper (or black pepper as a substitute)

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This Ginger Chicken and Rice is a simple yet flavorful one-pot dish that combines juicy chicken, aromatic ginger, and umami-rich mushrooms with perfectly cooked rice. It’s the perfect meal for busy weeknights or when you want something hearty and satisfying without a lot of cleanup.

Why You’ll Love This Recipe

This recipe is an ideal mix of convenience and flavor. You get tender chicken, earthy mushrooms, and fragrant ginger all cooked in one pot, making it an easy and delicious dish. The rice absorbs the rich chicken stock and sweet soy sauce, creating a satisfying, savory flavor in every bite. The unique combination of shiitake, oyster, and king mushrooms adds depth and texture to the dish, while the fresh ginger infuses a warm, aromatic heat. Best of all, it’s quick to prepare, requiring just 10 minutes of prep time!

Ginger Chicken and Rice

Ingredients

4 tbsp oil
500g (1 lb) chicken thighs, boneless, skinless, cut into small bite-size pieces
1 1/2 cups long grain rice (unwashed)
2 cups chicken stock (low sodium)
4 green onion stems (white part finely sliced, green part cut into 2” lengths)
1 1/2 tbsp fresh ginger, grated
2 large garlic cloves, finely minced
4-5 slices fresh ginger (~5mm thick)
150g (5 oz) shiitake mushrooms, halved
150g (5 oz) oyster mushrooms, small kept whole, large cut into 2 or 3
200g (7 oz) king mushrooms, halved and thickly sliced
2 pinches salt
2 pinches white pepper

Simple Claypot Sauce:

3 tbsp kecap manis (sweet soy sauce)
2 tbsp fish sauce
1/8 tsp white pepper (or black pepper as a substitute)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Sauce:
In a small bowl, mix the kecap manis, fish sauce, and white pepper. Set aside.
Sear Mushrooms:
Heat 1 1/2 tbsp oil in a large, heavy-based pot over high heat. Sear half of the mushrooms with a pinch of salt and white pepper until lightly golden. Remove from the pot and set aside. Repeat with the remaining mushrooms.
Seal Chicken:
In the same pot, heat the remaining 1 tbsp oil. Add the chicken pieces and cook for 1 minute, just until the surface is sealed (the inside should still be raw). Add the white part of the green onions, garlic, and ginger. Stir for 30 seconds.
Add Rice:
Stir in the rice to coat it with the oil and flavors.
Simmer with Stock:
Add chicken stock and the sliced ginger. Bring to a rapid simmer. Scatter the seared mushrooms across the top, including any juices that pooled in the bowl.
Steam:
Cover the pot and reduce the heat to low (or medium-low). Let it steam for 20 minutes. Do not stir.
Rest:
After 20 minutes, remove the pot from the heat and let it rest, with the lid on, for 10 minutes.
Finish:
Drizzle the reserved sauce over the dish. Add the green part of the green onions and gently toss to combine.

Servings and Timing

Servings: 4-5
Prep Time: 10 minutes
Cook Time: 25 minutes
Resting Time: 10 minutes
Total Time: 45 minutes

Variations

Vegetarian Version: Replace the chicken with tofu or tempeh for a vegetarian-friendly option. Use vegetable stock instead of chicken stock for extra flavor.
Add More Veggies: You can add other vegetables like bell peppers, carrots, or baby corn to the dish for added nutrition and color.
Spicy Kick: If you enjoy heat, add some chili slices or a dash of chili paste to the sauce for a spicy twist.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a covered pot over low heat, adding a splash of water or chicken stock to prevent the rice from drying out. You can also microwave the leftovers, stirring halfway through to ensure even heating.

FAQs

1. Can I use bone-in chicken for this recipe?

Yes, you can use bone-in chicken, but it will take longer to cook. Make sure to cook it thoroughly, and remove the bones before serving.

2. Can I substitute the rice with another type of grain?

Yes, you can substitute with quinoa, jasmine rice, or basmati rice. Keep in mind that cooking times may vary.

3. Is there an alternative for kecap manis if I can’t find it?

You can substitute kecap manis with a mix of soy sauce and a bit of sugar to mimic its sweet, umami flavor.

4. Can I use dried mushrooms instead of fresh?

Yes, you can use dried mushrooms. Just soak them in warm water for 15-20 minutes before cooking, and use the soaking liquid as part of your stock for extra flavor.

5. How do I know when the rice is fully cooked?

The rice should be tender and the liquid fully absorbed. If the rice is still hard, cover and cook for a few more minutes.

6. Can I add more ginger to the recipe?

Yes, if you love ginger, feel free to add more grated ginger to the dish, or use extra slices for an enhanced ginger flavor.

7. Is this recipe gluten-free?

The recipe contains kecap manis, which often contains gluten. If you need a gluten-free version, look for gluten-free kecap manis or substitute with regular soy sauce.

8. Can I use a different type of chicken cut?

Yes, you can use chicken breast instead of thighs, but chicken thighs tend to be more flavorful and juicy.

9. Can I make this dish ahead of time?

While this dish is best served fresh, you can prep the ingredients ahead of time and cook it when you’re ready. Just keep everything refrigerated until you’re ready to cook.

10. Can I freeze leftovers?

Yes, you can freeze leftovers. Store them in an airtight container for up to 3 months. Reheat in the microwave or on the stovetop, adding a bit of liquid if necessary.

Conclusion

This Ginger Chicken and Rice recipe is a flavorful, easy-to-make meal that delivers great taste with minimal effort. Perfect for a family dinner or a cozy weeknight meal, it’s sure to become a favorite in your recipe collection. The combination of tender chicken, aromatic ginger, and savory mushrooms, all cooked together in one pot, makes for a delicious and convenient meal. Give it a try—you’ll love how quickly it comes together and how satisfying it is!