Spring Onion & Ginger Crispy Chicken Rice Pot
Spring Onion & Ginger Crispy Chicken Rice Pot is a delightful fusion of flavors that brings comfort and joy to any dining experience. Tender, marinated chicken thighs are paired with fragrant jasmine rice infused with fresh ginger and crunchy spring onions. This dish is not only easy to prepare but also visually stunning, making it perfect for family dinners or entertaining guests.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
- 1 lb boneless chicken thighs
- 2 tbsp soy sauce (low sodium)
- 2 tsp fresh ginger (minced)
- 4 spring onions (sliced, both white and green parts)
- 1 cup jasmine rice
- 1.5 cups water
- 2 tbsp cornstarch
- 3 garlic cloves (minced)
- 3 tbsp vegetable oil
- Salt and pepper to taste
Instructions
- Gather all ingredients. Cut chicken into bite-sized pieces and mince garlic and ginger.
- In a bowl, combine chicken, soy sauce, garlic, ginger, salt, pepper, and cornstarch. Marinate for at least 30 minutes.
- Rinse jasmine rice until water runs clear. Cook in a pot with water according to package instructions.
- Heat vegetable oil in a large skillet over medium-high heat. Cook marinated chicken in batches until golden brown and crispy (about 4-5 minutes per batch). Set aside on paper towels.
- Sauté sliced spring onions in the same skillet for 2-3 minutes until tender.
- Combine cooked rice with sautéed spring onions and crispy chicken in the skillet. Mix well and serve hot.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg
Keywords: For added nutrition, incorporate vegetables like bell peppers or snap peas. To enhance flavor, substitute ginger with minced garlic or sprinkle sesame seeds on top before serving.