Description

This one-pot Ginger Chicken and Rice recipe combines tender chicken thighs with an aromatic blend of ginger, garlic, and mushrooms. Cooked together with long grain rice and flavorful sauces, it creates a comforting, savory meal that’s both easy to prepare and packed with umami. The dish steams gently to perfection, making it a great choice for a wholesome family dinner or meal prep.

Ingredients

Scale

Chicken and Marinade

4 tbsp oil
500g (1 lb) boneless, skinless chicken thighs, cut into small bite-size pieces
3 tbsp kecap manis (sweet soy sauce)
2 tbsp fish sauce

Rice and Broth

1 1/2 cups long grain rice (NOT rinsed)
2 cups low sodium chicken stock

Vegetables and Aromatics

4 green onion stems (white part finely sliced, green part cut into 5cm/2″ lengths)
1 1/2 tbsp grated ginger
2 large garlic cloves, finely minced
4-5 slices ginger (~5mm/0.2″ thick, peeled not necessary)
150g (5 oz) fresh shiitake mushrooms (~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 pieces
200g (7 oz) king mushrooms, halved then cut into thick slices (7mm thick)

Seasonings

2 pinches salt
2 pinches white pepper (divided)
1/8 tsp white pepper (sub black pepper)

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Instructions

Marinate the Chicken: Toss the chicken pieces with 1 1/2 tablespoons of the combined kecap manis and fish sauce mixture to coat evenly. This allows the flavors to begin infusing into the meat.
Sear the Mushrooms: Heat 2 tablespoons of oil in a large pan on medium-high heat. In two batches, sear the shiitake, oyster, and king mushrooms until golden brown and fragrant, about 3-4 minutes per batch. Remove mushrooms and set aside.
Cook the Chicken: Add the remaining oil to the pan and seal the marinated chicken pieces on all sides until lightly browned, about 5 minutes. Towards the end of this step, add the minced garlic, grated ginger, and the white parts of the sliced green onions, stirring well for 1-2 minutes until fragrant.
Add Rice and Liquids: Stir in the uncooked long grain rice, coating it with the aromatic mixture. Pour in the 2 cups of low sodium chicken stock and add the ginger slices on top for additional flavor.
Layer Mushrooms and Simmer: Arrange the seared mushroom pieces evenly on top of the rice mixture. Cover the pan with a tight-fitting lid to trap in steam and cook on low heat for 20 minutes to allow the rice to absorb the broth and the chicken to finish cooking.
Rest and Finish: After cooking, remove the pan from heat and let it rest, still covered, for 10 minutes to allow the steam to redistribute and settle the flavors.
Toss and Garnish: Gently toss the cooked rice and chicken with the remaining kecap manis and fish sauce mixture as well as the green onion green tops to provide a fresh burst of color and flavor. Adjust seasoning with salt and a final pinch of white pepper as desired. Serve warm.

Notes

Note 1: Using boneless, skinless chicken thighs keeps the meat tender and flavorful during cooking.
Note 2: Do not rinse the rice before cooking as the natural starch helps achieve a better texture.
Note 3: The ginger slices are intentionally left thick and easy to remove after cooking to avoid overpowering the dish.
Note 4: Kecap manis provides a sweet soy flavor that balances the savory elements perfectly.