Fusion Chicken and Rice
Why this recipe works
- One-pot efficiency: Browning the chicken and cooking the rice in the same pot builds flavour while keeping the method streamlined.
- Aromatic base: Garlic, ginger, soy sauce and stock season the rice from the start, so the grains absorb savoury depth as they cook.
- Tender, satisfying texture: The covered simmer keeps the chicken moist while the jasmine rice turns soft, fragrant and savoury.
Get the most out of this recipe
Timing notes
- Let it rest before serving: The final covered rest helps the rice finish steaming and makes it easier to fluff without breaking up the grains.
- Serve while hot: This dish is best served soon after resting, when the rice is tender and the chicken juices are still absorbed into the pot.
Common mistakes
- Simmer too aggressively: A hard boil can make the rice catch on the base before the chicken is fully cooked. Keep the heat low and steady once covered.
- Not checking the chicken: Bone-in thighs can vary in size, so check that the chicken is cooked through and the juices run clear before serving.
- Skipping the uncovered finish: The final uncovered simmer helps excess liquid evaporate, giving the rice a better texture rather than a wet finish.
Ingredient notes
- Rinse the rice well: Rinsing jasmine rice until the water runs mostly clear removes excess surface starch and helps the grains cook more evenly.
- Control the saltiness: Soy sauce and stock both add seasoning, so taste the finished rice before adding any extra salt.
Make-ahead tips
- Reheat gently: Add a splash of water, cover, and reheat until piping hot throughout to help the rice soften again without drying out.
- Freezer-friendly: Cool quickly, freeze in an airtight container, then defrost overnight in the fridge before reheating thoroughly.
Equipment you'll need
Ingredients
Instructions
- Heat the sesame oil in a large pot over medium-high heat. Add the chicken thighs skin-side down and cook for 6 to 8 minutes until well browned, then turn and cook for 2 minutes more. Transfer to a plate.
- Lower the heat to medium. Finely slice the garlic and grate the ginger, then cook them in the pot for 30 to 60 seconds until fragrant. Stir well, scraping up any browned bits from the base.
- Rinse the jasmine rice until the water runs mostly clear, then stir it into the pot. Add the soy sauce and chicken stock, bring to a gentle simmer, then nestle the chicken thighs back in. Cover and cook on low for 20 minutes.
- Uncover and cook for a further 10 to 12 minutes until the rice is tender and most of the liquid is absorbed. The chicken should be cooked through and the juices should run clear; if needed, simmer a little longer. Remove from the heat, cover again, and rest for 5 minutes.
- Thinly slice the spring onion. Fluff the rice with a spoon and scatter the spring onion over the top. Serve hot.
Recipe notes
Tips
- Keep the simmer low and steady so the rice cooks evenly without catching on the base of the pot.
- If you are serving vulnerable groups, make sure the chicken is fully cooked through before eating.
Substitutions
- Replace chicken stock with vegetable stock for a lighter, less chicken-forward flavour.
- Replace soy sauce with light soy sauce for a slightly less salty finish.
Storage
- Refrigerate up to 3 days
- Cool quickly, then refrigerate in an airtight container. Reheat with a splash of water in a covered pan or in the microwave until piping hot throughout. Freeze for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 3 servings
- Total time: 55min (15min active)
- Difficulty: Medium
- Cuisine: Fusion
-
Allergens:
Sesame Soybeans
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