Easy Chicken and Rice
(2.5)
3.2K views • 8mo ago
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A quick and easy Thai-style chicken and jasmine rice recipe with a flavorful garlic-ginger rice and a rich, spicy soy bean paste sauce, served with poached chicken and cucumber.
00:40:00 total
Serves 4
medium
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Ingredients
- cooking oil - 4 tablespoons (for frying garlic and ginger)
- garlic - 4 cups (crushed large chunks)
- ginger - 3 slices (sliced)
- jasmine rice - 2 cups (rinsed)
- sea salt - 1/2 teaspoon (for seasoning rice)
- seasoning soy sauce - 2 tablespoons (for rice)
- chicken stock - 3 cups (for cooking rice)
- soy bean paste - 6 tablespoons (for sauce)
- garlic - 6 cloves (for sauce)
- Thai chili - 2 pieces (adjust to taste)
- ginger - 4 tablespoons (large chunks for sauce)
- Sancho (Sichuan peppercorn) - 3 tablespoons (chopped for sauce)
- fish sauce - 2 tablespoons (can substitute with tamarind paste)
- brown sugar - 2 tablespoons (for sauce)
- light soy sauce - 2 tablespoons (for sauce)
- sesame oil - 1 teaspoon (for sauce)
- white vinegar - 2 tablespoons (for sauce)
- dark soy sauce (thick) - 3 tablespoons (adds color and mild sweetness)
- seasoning soy sauce - 2 tablespoons (additional for sauce)
- water - 4 tablespoons (for sauce dilution)
- poached chicken - watch the video to see (store-bought or homemade)
- cucumber - watch the video to see (sliced for serving)
- chicken bones and vegetables - watch the video to see (for light soup (e.g., corn, mushrooms))
- salt and soy sauce - to taste (for seasoning soup)
Instructions
- Prepare the rice base: Heat 4 tablespoons cooking oil in a pan over low heat. Add 4 cups crushed garlic and 3 slices ginger. Cook gently for a couple of minutes until fragrant without burning.
- Cook the rice: Add 2 cups rinsed jasmine rice to the pan. Stir over medium heat until rice changes from translucent to white, about 3 minutes. Add 1/2 teaspoon sea salt and 2 tablespoons seasoning soy sauce, stirring to combine.
- Add chicken stock and simmer: Pour in 3 cups chicken stock. Bring to a boil while stirring occasionally. Cover and reduce heat to low. Simmer for 25-30 minutes until rice is cooked and liquid absorbed.
- Prepare the sauce: In a blender, combine 6 tablespoons soy bean paste, 6 cloves garlic, 2 Thai chilies (adjust to taste), 4 tablespoons ginger, 3 tablespoons chopped Sancho, 2 tablespoons fish sauce, 2 tablespoons brown sugar, 2 tablespoons light soy sauce, 1 teaspoon sesame oil, 2 tablespoons white vinegar, 3 tablespoons dark soy sauce, 2 tablespoons seasoning soy sauce, and 4 tablespoons water. Blend until smooth. Taste and adjust seasoning as needed.
- Prepare the chicken: Use store-bought poached chicken or homemade. Warm if needed. Cut into pieces for serving.
- Prepare the soup (optional): Simmer chicken bones with vegetables like corn and mushrooms. Season lightly with salt and soy sauce. Keep the soup light to accompany the chicken rice.
- Serve: Scoop cooked rice into bowls, place chicken pieces on top, add cucumber slices on the side, and serve with the blended sauce and optional soup.
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