Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Ginger-Scallion Chicken and Rice
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- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 642
- Total Fat
- 26 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 109 milligrams
- Sodium
- 692 milligrams
- Carbohydrates
- 58 grams
- Dietary Fiber
- 2 grams
- Sugar
- 1 grams
- Protein
- 42 grams
This easy weeknight dinner is inspired by Hainanese chicken rice, a beloved comfort food classic with roots in China and cherished in many parts of Southeast Asia. Traditionally a whole chicken is poached, then the aromatic broth is used to cook the rice. Here, for convenience and speed, boneless, skinless chicken breasts are gently simmered with the rice in one pot, absorbing its flavor as they cook. The result is a simple yet satisfying dish served with a savory soy-scallion sauce and chili sauce on the side.
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 642
- Total Fat
- 26 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 109 milligrams
- Sodium
- 692 milligrams
- Carbohydrates
- 58 grams
- Dietary Fiber
- 2 grams
- Sugar
- 1 grams
- Protein
- 42 grams
Ingredients
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Directions
- Season the chicken with salt and set aside. Heat 2 tablespoons vegetable oil in a large pot or Dutch oven over medium heat. Add the garlic and 1 tablespoon ginger; stir 30 seconds, then add the rice and stir to coat, about 1 minute. Add the chicken broth, 1 teaspoon salt and the halved scallion. Bring to a simmer and place the chicken breasts on top. Reduce the heat to low, cover and cook until the rice has absorbed the liquid, about 17 minutes.
- Meanwhile, heat the remaining 4 tablespoons vegetable oil in a small saucepan over medium heat. Add the sliced scallions and remaining 2 tablespoons ginger. Let sizzle for a few seconds, then remove from the heat. Stir in the soy sauce and a pinch of salt.
- Uncover the rice. If the chicken is fully cooked (lightly firm to the touch), remove to a cutting board. If it’s still a little soft in the middle, flip it, cover the pot and set aside off the heat until the chicken is cooked through, about 5 minutes.
- Remove any remaining chicken breasts to the cutting board and fluff the rice with a fork; discard the halved scallion. Let the chicken rest 5 minutes, then slice. Divide the rice and chicken among plates; drizzle with the scallion sauce. Serve with sugar snap peas, cilantro sprigs and chili-garlic sauce.
