Ginger chicken and rice (one pot recipe!)
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RecipeTin Eats · by Nagi★ 4.9 (72)

Ginger chicken and rice (one pot recipe!)

NUTRITION · PER SERVING45M COOK
CAL 33%·PRO 69%
CARBS 74G45% OF CAL
4G FIBER62G OTHER8G TOTAL SUGAR
FAT 25G34% OF CAL
3G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A one-pot ginger chicken and rice inspired by Hong Kong claypot rice, cooked with mushrooms and finished with a savory sauce. It's aromatic and flavorful.

mainchinesegrain bowlchickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 4 tbsp oil
  • 500g/ 1 lb chicken thighs (, boneless, skinless, cut into small bite size pieces (Note 1))
  • 1 1/2 cups long grain rice (, NOT RINSED (Note 2))
  • 2 cups chicken stock (, low sodium)
  • 4 green onion stems (, white part finely sliced, green flopped part cut into 5cm/2" lengths)
  • 1 1/2 tbsp ginger (, grated)
  • 2 large garlic cloves (, finely minced)
  • 4 - 5 slices ginger (~5mm / 0.2" thick (large enough to easily pick out later), no need to peel)
  • 150g / 5oz shiitake mushrooms (, fresh (~2 heaped cups), small halved, large thickly sliced)
  • 150g / 5 oz oyster mushrooms ((~2 heaped cups), small kept whole, large cut into 2 or 3)
  • 200g / 7 oz king mushrooms (, halved then cut into thick slices 7mm thick)
  • 2 pinches salt and white pepper ((each))
  • 3 tbsp kecap manis ((sweet soy) - Note 4)
  • 2 tbsp fish sauce
  • 1/8 tsp white pepper ((sub black))
PREP
10M
SODIUM
1881MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.