Ginger and Spring Onion Chicken Rice Bowl
Why this recipe works
- Fresh, layered flavour: Fresh ginger and spring onion bring aromatic sharpness, while soy sauce, vinegar, sugar and sesame oil round the sauce with savoury, tangy and nutty notes.
- Balanced textures: Soft jasmine rice and juicy chicken are lifted by crisp cucumber and fresh spring onion.
- Efficient cooking: The sauce and vegetables are prepared while the rice cooks, keeping the active work short and straightforward.
Get the most out of this recipe
Ingredient notes
- Use fresh, firm ginger: Fresh ginger gives the sauce its clean heat and fragrance. Older, fibrous ginger can taste harsher and be harder to grate smoothly.
- Chicken thighs stay juicy: Boneless, skinless thighs are forgiving in a hot pan and suit the bold sauce. Chicken breast also works, but needs closer timing to avoid drying out.
- Adjust the tang: Rice vinegar gives a softer acidity than white wine vinegar. If using a sharper vinegar, taste before serving and balance with a little extra sweetness if needed.
Texture tips
- Let the rice steam off the heat: Keeping the cooked rice covered briefly helps the grains finish evenly and makes them easier to fluff before serving.
- Rest the chicken briefly: Letting the chicken sit for a short moment before slicing helps keep the juices in the meat rather than running into the bowl.
- Add cucumber last: Cucumber is best added just before serving so it stays cool and crisp against the warm rice and chicken.
Make-ahead tips
- Keep the cucumber separate: For the best texture, store cucumber away from the rice and chicken, then add it after reheating.
- Make the sauce in advance: The ginger and spring onion sauce can be mixed ahead and kept chilled. Stir before using, as the sesame oil may separate slightly.
- Reheat the rice and chicken only: Warm the rice and chicken until piping hot, then add the sauce and cucumber afterwards to keep the bowl fresh-tasting.
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Ingredients
Instructions
- Rinse the jasmine rice until the water runs mostly clear, then cook it in a saucepan according to the packet instructions. Once tender, cover and leave to steam off the heat while you prepare the rest.
- Thinly slice the spring onions, keeping the white and green parts together. Finely grate the ginger, then slice the cucumber into thin half-moons.
- In a mixing bowl, stir together the light soy sauce, rice vinegar and caster sugar until the sugar dissolves. Stir in the toasted sesame oil, then mix in the ginger and most of the spring onion, reserving a small handful for serving.
- Heat a frying pan over medium-high heat. Add the chicken thighs and cook for 5 to 7 minutes, turning, until golden and cooked through.
- Divide the rice between two bowls and top with the chicken. Spoon over the ginger and spring onion sauce, then finish with the cucumber and the reserved spring onion.
Recipe notes
Tips
- For the best texture, let the cooked rice sit covered for 5 minutes, then fluff with a fork before serving.
- If you prefer a milder sauce, use a little less ginger and let it sit for 5 minutes before spooning over so the flavours round out.
Substitutions
- Replace rice vinegar with white wine vinegar for a slightly sharper tang.
- Replace chicken thighs with chicken breast for a leaner bowl; reduce the cooking time slightly to avoid drying it out.
Storage
- Refrigerate up to 2 days
- Store rice and chicken together in an airtight container, and keep the cucumber separate for best crunch. Reheat the rice and chicken in the microwave until piping hot, then spoon over the sauce and add the cucumber just before serving.
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Recipe overview
- Servings: 2 bowls
- Total time: 40min (20min active)
- Difficulty: Easy
- Cuisine: Chinese
-
Allergens:
Sesame Soybeans
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