Ginger Chicken Rice Recipe

Name: Ginger Chicken Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 540 ml White rice; 2 tbsp Sake; 8 cm Kombu for dashi stock; 1 piece Ginger; 1 thigh Chicken thigh; 3 tbsp Sake; 3 tbsp Mirin; 3 tbsp Usukuchi soy sauce; 1 tsp Sugar; 1 Shiso or minced nori

Servings: persons

1
Finely julienne the ginger along the grain.
2
Cut the chicken into 1 cm cubes.
3
Wash the rice, then add to the rice cooker along with sake, kombu for dashi, and ginger.
4
Add water up to the 3 cup level (see note) and cook.
5
Cook the chicken in a non-stick pan.
6
Add the ingredients and bring to a boil.
7
Cover with a lid and simmer on low heat for 5-6 minutes.
8
When the broth has reduced down to about a cup worth, stop the heat and cool.
9
Remove the kombu from the rice, add the chicken together with the stock and steam for 5 minutes.
10
Serve with minced shiso or nori if you prefer.
11
This is seasoned with usukuchi soy sauce flavor, but if you like, you can use regular soy sauce as well.
12
Note: You'll use a regular amount of water, but since there's kombu, the rice will be a bit firm than usual.
13
Adjust to your liking.

582

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 540 ml White rice, 2 tbsp Sake, 8 cm Kombu for dashi stock, 1 piece Ginger, and more.

Yes, Ginger Chicken Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ginger Chicken Rice

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