Cooked - Ginger Chicken And Rice With Mushrooms - recipe tin eats

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Ginger Chicken And Rice With Mushrooms - recipe tin eats

1.0

4 tbsp oil

500g / 1 lb boneless, skinless chicken thighs, cut into bite-size pieces

1 ½ cups long grain rice

2 cups low-sodium chicken stock

4 green onion stems – white part finely sliced, green tops cut into 5cm lengths

1 ½ tbsp grated ginger

2 garlic cloves, finely minced

4–5 slices fresh ginger (5mm/0.2" thick, no need to peel)

500g / 1 lb mushrooms – 150g/5oz each shiitake and oyster + 200g/7oz king oyster

Salt and white pepper

3 tbsp kecap manis

2 tbsp fish sauce

⅛ tsp white pepper (sub black)

Mix sauce; toss chicken with 1½ tbsp, set remainder aside. Sear mushrooms in 2 batches in a large pot - 1½ tbsp oil with pinch of salt and pepper per batch until lightly golden – but do not cook through! Remove into bowl.
Heat 1 tbsp oil, sear chicken for 1 min. Add green onion whites, grated ginger, garlic, stir 30 sec. Add rice, stir, add stock and ginger slices. Bring to rapid simmer. Top with mushrooms (including any juices accumulated in bowl). Cover and cook on low for 20 min until liquid absorbed (no stirring!).
Rest 10 min covered. Drizzle with remaining sauce, add green part of green onion, toss briefly, and serve.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Dish

CuisineAsian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 56 weeks ago

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