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Chicken and Rice With Scallion-Ginger Sauce
![Chicken and Rice With Scallion-Ginger Sauce](https://static01.nyt.com/images/2020/05/17/dining/sl-chicken-and-rice/sl-chicken-and-rice-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 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
Preparation
- 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.
- 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.
- 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.
Private Notes
Cooking Notes
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.
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.
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.
Meh. I agree with the comment about sizzling oil. And perhaps browning the chicken first.
Technically the sauce is "right" as is - the Cantonese sauce this one is based on never has soy, so that the taste of the ginger and scallion aren't overpowered. Chinese people usually serve soy separately. However, this whole recipe is a riff anyway - obviously soy can be added, but next time I think I'd actually do 2 separate sauces like they do in Indonesia and Malaysia with Hainan chicken, one with the ginger/scallion and one with the chili in soy, for a different bite every time.
I read the recipe as a variation on Hainanese Chicken Rice, which is exactly how it turned out. Which is to say, I loved it. It's Singaporean comfort food. The chicken and the rice aren't supposed to be spicy, just moist and flavorful. The spice is in the sauce, where it's supposed to be. And I'd definitely double the amount of sauce. P.S. Has anyone else noticed that jalapeño peppers have lost their kick?
I disagree with the folks wanting to brown the chicken. The steaming gives the chicken a lovely silky texture, The Maillard Reaction isn't needed everywhere.
Here is an elegantly simple recipe for ginger-scallion sauce written earlier for Francis Lam in Salon. https://www.salon.com/2010/06/19/ginger_scallion_sauce_recipe/
I made this in the pressure cooker! I doubled everything except the chicken. I used boneless skinless thighs. The rice broth ratio worked perfectly. I used the rice setting (about ten minutes) and then waited another 10 before depressurizing to ensure that the chicken would be fully cooked. The results were perfect! Sauce: I heated the oil and added the other ingredients and partially cooked them...after a taste test I decided to add a tablespoon of minced garlic. Delicious!
Cooked just as directed and boy what a treat. Tender, ginger perfumed chicken, electable rice topped with a lovely asian flavored sauce. Yum!
Take the seeds out of the jalepenos. Very hot. Pour 1/4 cup of smoking veggie oil over ginger and scallions. Then add the rest of the ingredients and set aside. Probably only need 1 & 1/4 cup of rice. If not, needed an extra 1/4 cup of water. Some rice burned. Chicken cooked perfectly in 21 minutes. Sauce was amazing but spicy. Used olive oil instead of sesame oil. Didn’t have one of the other specialty ingredients. Still delicious. Served with ponzu sauce to taste.
The recipe is a keeper. I did sear the breasts, and next time, I think I'll cook as suggested in the recipe. Don't know if if added anything, and I do like the consistency of poached chicken. I did heat the oil for the sauce. I may reduce the vinegar a tad. I found this recipe needs a lot of salt. I wish it had an actual amount listed in the recipe. I double the sauce and was really glad I did.
Used coconut milk in place of broth for beautifully flavored rice and gorgeous poached chicken. Added cilantro to sauce, too, and drizzled a little soy sauce on finished plate. Everyone raved.
This is one of my favorites but the sauce needs some soy sauce for the right flavor too. I will try the oil recommendation. Seems like it’s a good idea.
I've made this recipe three times now - it's now my super-picky 16 year old daughter's favorite meal! Agree with the note about pouring the smoking oil over the ginger and scallions. I used 1/4 cup more broth, and with my rice (Nishiki) it's perfect. Otherwise it gets to dry for my taste. Double the sauce - yes! Also, don't be afraid to stir the chicken and the rice once or maybe twice toward the end of the cooking time to get the rice to "fluff" and cook more evenly.
On the stove now and smells heavenly!!!
I am dissapoimted. The bee asts were tough. I couldn’t slice. The ginger sauce was the only thing tasty
Followed exactly as recipe said. Rice came out mushy and gross. Taste was bland. I have been cooking almost 50 years and enjoy learning new techniques and recipes. I was disappointed in the outcome.
Rinsing the rice before cooking is what prevents the rice from being "mushy" as it removes debris and starch, resulting in rice that is fluffy with separate grains.
This is pretty tasty cold the next day for lunch!
To add to the cacophony, I think the recipe is perfect as is. I would, however, double the sauce, which is very good indeed. Browning the chicken and adding garlic makes a different recipe. I, for one, was glad from the respite from garlic
The recipe is great as is. Do double the sauce. Add garlic and brown the chicken, if you want a different recipe. I, for one, was happy for the respite from garlic.
This just didn’t work for me. Rice was too sticky. Chicken was too bland. The sauce was good, but not great. I added soy and it helped a lot. Would recommend that you find another chicken/rice recipe.
Made as directed. Easy and tasty. Will double the sauce if I make it again.
In my experience, chicken breast shouldn’t reach any higher than 160 F for tenderness. The author should have put out a temperature for pulling the chicken out of the simmer instead of time (“simmer” can be ambiguous). The chicken will continue to cook while resting and reach a desired temperature without getting dry. I always use a digital probe to monitor chicken breast and that guarantees perfect texture/taste.
Has anyone tried making this with tofu instead? My significant other is vegetarian?
With this work with pre-cooked rice? How about brown rice?
Can this be made with pre-cooked rice? How about brown rice?
I was wondering about adding a few baby bok choi for some veg? Then it would truly be a one pot meal.
Has anyone tried this in a rice cooker? Should be OK if chicken gets to 165° F, right? Or will the chicken be dry and/or tough?
Serve with sliced English cucumbers, use Serrano instead of jalapeño - with or without seeds, heat up canola oil before adding to the sauce then add room temp sesame oil. 👌
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