Ginger Chicken and Rice
Jul 19, 2025 03:23 AM
This is a one pot Ginger Chicken and Rice dish inspired by Hong Kong clay pot rice – except we’re using a regular pot today! You’ll love the ginger-forward flavour and the secret 2 ingredient sauce.
I wanted to call this “Hong Kong Ginger Chicken and Rice” because it’s inspired by the traditional method used to make Hong Kong claypot rice where plain rice is cooked in a claypot, topped with meat and vegetables that steams as it cooks, and finished with a drizzle of seasoned sauce at the end.
Everything was written up and ready to go. Then my brother saw it, snorted with laughter and declared, “You can’t call it that. Hong Kong will mock you so hard!”
I huffed and puffed and laughingly tried to defend my creative writing. But truthfully, I knew the battle was lost from the moment it started given the absence of a claypot and that my sauce is a (magical! secret!) combination of 2 ingredients not commonly used in Hong Kong.
It’s killing me to think of the smug smirk on this face as he reads this. But I’m placated at the memory of him scoffing down a big bowl of this and giving it his nod of approval! Such is the hilarious banter in my family – which, hand on heart, is what keeps our recipe creation bar high.
Ingredients:
- 4 tbsp oil
- 500g/ 1 lb chicken thighs , boneless, skinless, cut into small bite size pieces
- 1 1/2 cups long grain rice , NOT RINSED
- 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
Mushrooms
- 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)
Simple claypot sauce
- 3 tbsp kecap manis (sweet soy)
- 2 tbsp fish sauce
- 1/8 tsp white pepper (sub black)
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Write a comment
No comments