Chicken and Rice With Scallion-Ginger Sauce

By Sue Li

Published Feb. 19, 2020

Chicken and Rice With Scallion-Ginger Sauce
Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne
Total Time
45 minutes
Rating
4(2,665)
Comments
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Chicken and rice is a favorite combination around the world. This version, an Asian-inspired one-pot meal, coaxes a lot of flavor out of a limited ingredient list. Rinsing rice until the water runs clear helps remove extra starch on the outside of the grains and will make rice less gummy when cooked. The most essential step when cooking rice on the stovetop is to resist the urge to peek under the lid; the telltale sign that the rice is done is when the steam rising from under the lid has subsided. (In the early stages of cooking rice, there may be visible steam escaping the saucepan, but as the moisture is absorbed by the rice, you may notice less steam.)

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Ingredients

Yield:4 servings
  • 1½cups sushi rice (or other short-grain white rice)
  • 2cups chicken broth
  • 1(3-inch) piece fresh ginger, peeled and grated (about 3 tablespoons)
  • 4boneless, skinless chicken breasts (about 2 pounds)
  • Kosher salt and pepper
  • ¼cup vegetable oil
  • 6scallions, trimmed and thinly sliced
  • 2tablespoons unseasoned rice vinegar
  • 1jalapeño, halved, seeded, then thinly sliced
  • 2teaspoons toasted white sesame seeds
  • 1teaspoon sesame oil
  • ½teaspoon granulated sugar
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

739 calories; 24 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 5 grams polyunsaturated fat; 67 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 60 grams protein; 1104 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place rice in a fine-mesh sieve and rinse under cold water, shaking gently, until the water runs clear. In a medium saucepan, combine rice, broth and 1 tablespoon grated ginger. Season chicken all over with salt and pepper and place on top of rice mixture. Cover and bring mixture to a boil over high. Once mixture comes to a boil, reduce heat to medium-low and simmer until rice is plump, broth is absorbed and chicken is cooked through, 20 to 22 minutes. Turn off heat and let rest, covered, 10 minutes.

  2. Step 2

    Meanwhile, in a medium bowl, combine the vegetable oil, scallions, vinegar, jalapeño, sesame seeds, sesame oil, sugar and remaining ginger; season with salt and pepper.

  3. Step 3

    Remove chicken from saucepan and slice ½-inch thick crosswise. Fluff rice with a fork and divide among bowls. Top with chicken and scallion-ginger sauce.

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Ratings

4 out of 5
2,665 user ratings
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Comments

Mary

It is best to put the ginger and finely minced scallions in a heat proof bowl, then heat the oil to smoking and pour it over the ginger & scallions. It will sizzle and release the flavors. Then add the other ingredients and pour over chicken. Much better than just mixing in the oil, though it means there’s another pot to wash.

Chae the mediocre

Agree about the comments to pouring sizzling oil over the scallions and ginger and to browning the chicken first. My slight recommendation is to add a bunch of chopped garlic into both the sauce and when browning the chicken. You can never have too much garlic. This is a great meal to make and leftovers are even better.

Craig

Agree with both notes above. Def give chicken a quick sear first, and heat the oil to get a better tasting sauce. I'd also suggest doubling the sauce amount. Just not enough of to go around as is for so much chicken and rice. And it's pretty good so you'll want it in every bite.

Andrew

This was an instant favourite which has proved itself multiple times over since our family first tried it. Changes we've adopted so far: omitting the sugar, doubling the sauce, and doubling the peppers again (so taken with the doubled sauce, we use four jalapeños for one half-cup of oil). We don't feel the chicken needs any browning but power to you if doing so makes you happy. I keep forgetting to follow other commenters' advice and heat the oil up before pouring it over the scallions and ginger. Too bad… guess now I have to make this recipe yet again. What a terrible fate. :)

Sharon

The only thing that helps this recipe is making Francis Lam’s caramelized scallion sauce (which, I added a bit of fresh ginger and a touch of sesame oil). Other than that, don’t bother. I had to drown the chicken and rice with the sauce to make it palatable.

Dobbins

Seriously, I have made this like 5 times and thought the flavors are delightful, it turns in to a big ball of mush. Am I the only one who ends up with mushy chicken rice? What am I missing?

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