Ingredients
Scale
- 5 large boneless chicken thighs (skin on or off), excess fat trimmed
- 1 tsp sea salt flakes
- ½ tsp cracked black pepper
- 1 tbsp olive oil
- 1 cup (200 g) jasmine or basmati rice
- 1½ cups (375 ml) chicken stock
Ginger and Spring Onion (Scallion) Oil
- 4 spring onions (scallions), finely sliced
- 1 tsp freshly grated ginger
- ½ tsp sea salt flakes
- 1 tbsp sesame oil
- ⅓ cup (80 ml) oil (see note 1)
Instructions
- Season the chicken with salt and pepper.
- Heat the oil in a large, heavy-based frying pan over medium–high heat. Cook the chicken for 4–5 minutes or until golden, turning once halfway through. Set aside.
- Use a paper towel to drain the excess fat, if desired.
- To the same pan, add the rice and stir for 30 seconds before adding the chicken stock.
- Once the chicken stock is bubbling, return the chicken to the pan. Cover with the lid, reduce the heat to the lowest setting and cook for 15 minutes.
- To make the ginger and spring onion (scallion) oil, combine the ingredients in a small bowl and allow to stand while the chicken and rice cook (the salt softens the spring onion (scallion) and flavours the oil as it sits).
- Once the chicken and rice are cooked, remove the pan from the heat and allow to stand for 10 minutes.
- Serve drizzled with the ginger and spring onion (scallion) oil, with sliced cucumbers or steamed greens on the side.
Notes
Note 1 – I use olive oil because I like the flavour, but you can use a neutral-flavoured oil if preferred (like canola/rapeseed or vegetable oil).
MAKE AHEAD
This recipe is best made and eaten immediately, although leftovers reheat really well; see below for reheating instructions.
LEFTOVERS
Leftovers reheat really well. Refrigerate in an airtight container for up to 3 days and reheat in the microwave.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: one pot meal, one pot chicken
- Method: pan
- Cuisine: Asian