Ginger-Scallion Chicken & Rice

Method

1. 1

   Prep ingredients

   Rinse the jasmine rice; cut the chicken thigh into 4 cm pieces, grate the ginger, and slice the scallion on a cutting board.
2. 2

   Cook the rice

   Combine the jasmine rice and chicken broth in a medium saucepan; cover and bring to a boil over high heat, then lower to medium-low and cook covered.

   18 min

   Tip: Keep the lid closed while the rice cooks so steam stays in the pan.

3. 3

   Brown the chicken

   Heat the sesame oil in a large skillet over medium-high heat; add the chicken thigh in a single layer and turn the pieces once as they brown.

   9 min

   Tip: Brown in batches if the skillet is crowded.

4. 4

   Simmer with ginger

   Stir the ginger, soy sauce, and 1/4 cup water into the large skillet over medium heat; cover and simmer, turning the chicken once.

   12 min
5. 5

   Rest the rice

   Turn off the heat under the medium saucepan and let the jasmine rice stand, covered; keep the lid on while it rests.

   5 min
6. 6

   Finish and serve

   Stir half the scallion into the large skillet, taste, and adjust with salt, black pepper, or soy sauce; serve the chicken over the rice with the remaining scallion.