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1
Preheat oven to 400 degrees
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2
Cut the ginger in half lengthwise.
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3
Place on a cutting board, cut side down.
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4
Crush using whatever method you like.
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5
I lay the blade of my chef's knife on the ginger and hit it with the heel of my hand.
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6
This will slightly break down gingers tough fibers.
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7
Transfer smashed ginger and any juices to a medium saucepan; add chicken broth and soy sauce.
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8
Bring to a boil.
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9
Meanwhile, in a heavy, over-proof skillet or sauce pan with a lid, or in a shallow, flameproof casserole with lid, heat oil over medium-high heat.
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10
Add rice.
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11
Stirring often, just until rice begins to brown, about 5 minutes.
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12
Stir in garlic; cook for 1 more minute.
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13
Remove from heat; pour boiling chicken broth and ginger into rice, stirring to combine.
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14
Immediately cover tightly.
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15
Bake until rice is tender and all liquid is absorbed, about 20 minutes.
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16
Remove ginger chunks.
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17
Salt and pepper to taste; stir rice to fluff.
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18
Serve hot.
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19
Stove top Method:
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20
Smash ginger root.
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21
Combine all ingredients except rice in a medium saucepan; bring to boil.
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22
Stir in rice.
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23
Cover tightly and simmer for 20 minutes, or until rice is tender and liquid is absorbed.
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24
Salt and pepper taste.
