Chicken Rice

There’s something undeniably comforting about a plate of Chicken Rice. Growing up, I remember the aroma wafting through the kitchen as my mother prepared it for family gatherings. This dish, with its tender chicken and flavorful rice, always brought everyone together around the dinner table. Each bite is a nostalgic journey, taking me back to my childhood where laughter resonated and delicious food was the center of every celebration. Making Chicken Rice has become a cherished tradition in my home, where I love to share it with friends and family, creating new memories while honoring the old. The beauty of this dish lies not just in its taste, but in the moments it creates.

Chicken Rice Ingredients

Creating the perfect Chicken Rice starts with a thoughtful selection of ingredients. Each element plays a crucial role in building the dish’s flavor profile. The star, of course, is the chicken, which when cooked properly, becomes juicy and tender. The accompanying rice absorbs all the delicious broth and spices, making it a comforting staple.

• 1 whole chicken, preferably free-range organic chicken – This is the heart of the dish, providing rich flavor and tender meat.
• 1 small ginger, thumb-sized, cleaned and bruised – Adds a fragrant, warming spice that enhances the broth.
• 6 stalks scallion, trimmed and washed – Offers a fresh crunch and oniony flavor.
• 3 teaspoons salt – Essential for seasoning both the chicken and rice.
• 10 bowls chicken stock, approximately 3 liters/12 cups – The base for cooking the chicken and rice, infusing them with flavor.
• 10 bowls ice cold water, approximately 3 liters/12 cups – Used to cool the chicken post-cooking, ensuring tender skin.
• 5 tablespoons vegetable oil – Helps in frying the aromatics and prevents sticking.
• 4 cloves shallots, finely minced – Adds depth with its sweet, mild onion flavor.
• 4 cloves garlic, finely minced – A must-have for its aromatic qualities.
• 3 cups washed rice – The perfect companion to absorb flavors and serve as a hearty base.
• 2.5 cups + 2 tablespoons chicken broth – This enriches the rice, ensuring it’s full of flavor.
• 1 tablespoon garlic and shallot oil – Boosts flavor and adds richness.
• 70g (2½ oz) chicken fat – Provides moisture and enhances the richness of the rice.
• 1.5 teaspoons salt, or to taste – Adjust seasoning to your preference.
• 2 teaspoons light soy sauce – Adds umami and depth.
• 3 teaspoons sesame oil – For a nutty flavor that elevates the dish.
• 3 tablespoons chili sauce, Huy Fong brand Chili Garlic Sauce – For those who enjoy a kick!
• 15g (½ oz) garlic, peeled and grated, or finely minced – Boosts the garlic flavor in the dish.
• 50g (1¾ oz) ginger, peeled and grated, or finely minced – Enhances the warm, spicy notes.
• 1 teaspoon sugar – Balances the flavors beautifully.
• 1 tablespoon lime juice, or to taste – Adds a refreshing acidity.
• 1 cucumber, peeled and sliced into rounds – For a fresh, crunchy side.
• 3 sprigs cilantro – Adds a pop of color and fresh herbaceous flavor.

Recipe Directions for Chicken Rice

Making Chicken Rice is a rewarding experience that brings the home-cooked flavors of comfort right to your table. Follow these steps closely to ensure you get that tender chicken and flavorful rice that everyone loves.

1. Begin by washing the chicken thoroughly and draining it well. This step is crucial for removing any impurities. Next, stuff the cavity of the chicken with the ginger and scallions. This will infuse the meat with aromatic flavors.

2. Rub 2 teaspoons of salt all over the skin of the chicken. This not only seasons the meat but also helps in achieving that smooth, crispy skin once cooked.

3. In a stockpot that snugly fits the chicken, bring the chicken stock and the remaining 1 teaspoon of salt to a rolling boil. Carefully submerge the whole chicken, breast side down, into the boiling stock. Let it cook for 35 to 45 minutes, depending on the size of your chicken.

4. Once cooked, remove the chicken and plunge it into the cold water for about 10 minutes. This shocking process keeps the meat juicy and helps firm up the skin, making it perfect for serving later.

5. Reserve the chicken broth for later use. This will flavor the rice beautifully. Drain the chicken, discard the ginger and scallions from the cavity, and allow it to cool before chopping it into your desired serving pieces.

6. In a wok, heat the vegetable oil and fry the chopped shallots and garlic until they become fragrant and golden. Be sure to keep an eye on them to prevent burning, as this step adds a rich aroma to your cooking.

7. Add the washed rice to the wok and stir to combine with the fried aromatics. This will ensure the rice is coated in flavor.

8. Transfer the rice mixture to a rice cooker. Add the reserved chicken broth, ginger, garlic and shallot oil, chicken fat, and salt. Cook according to the rice cooker’s instructions, which should result in perfectly fluffy, aromatic rice every time.

9. While the rice is cooking, combine the soy sauce, additional chicken broth, sesame oil, and remaining garlic and shallot oil in a bowl. Stir well to mix and set aside as your sauce.

10. In another bowl, mix the chili sauce, remaining garlic, ginger, salt, sugar, chicken broth, and lime juice. Stir to combine and adjust the flavors to your liking, making it as spicy or mild as you prefer.

11. To serve, line a plate with slices of cucumber. Place a generous serving of the cooked rice next to it and arrange the chopped chicken pieces on top. Drizzle the soy sauce over the chicken and garnish with fresh cilantro. Serve immediately with a side of the chili sauce and enjoy!

Make It Your Own

Take your Chicken Rice to the next level with these tips! Customize your dish to suit your taste and make it uniquely yours.

• Storage: For leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat gently to retain moisture.
• Freezing: You can freeze the cooked chicken and rice separately. Thaw in the refrigerator overnight and reheat thoroughly before serving.
• Pairing: Serve alongside a fresh cucumber salad or steamed vegetables to add a refreshing crunch and color to your plate.
• Variations: Experiment with different sauces, such as a spicy chili sauce or a tangy ginger-soy dressing, to vary the flavor profile.
• Serving Style: Consider serving Chicken Rice during special gatherings or festive occasions to impress your guests with its deliciousness.

What to Pair With Chicken Rice

• Side Dishes: Pair Chicken Rice with simple sides like steamed vegetables or a light salad to complement the richness of the dish.
• Occasions: This dish is perfect for family dinners, gatherings, or even casual get-togethers. Its comforting flavors are loved by all.
• Seasonal Pairings: In warmer months, consider adding a cooling cucumber salad or seasonal greens for a refreshing touch.
• Storage Tips: Leftovers can be stored in the fridge for up to three days. Ensure they are sealed properly to maintain their freshness.
• Presentation: Serve the dish artfully arranged on a platter, garnished with fresh herbs like cilantro, to make it visually appealing.

FAQ

Conclusion

The magic of Chicken Rice lies in its simplicity and the heartfelt memories it creates. With each bite, you’re not just tasting food; you’re indulging in a rich tradition that has gathered families around tables for generations. So why not give this recipe a try? It’s not just a meal; it’s an experience waiting to happen. Gather your loved ones and enjoy the comfort and warmth of this classic dish together.

Chicken Rice

The ultimate comfort food, Chicken Rice is a flavorful and tender dish that brings families together. This easy weeknight dinner is perfect for any occasion, creating mouthwatering memories around the table. Make it tonight for a taste of home!

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Dinner

Cuisine: Asian

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• 1 whole chicken preferably free range organic chicken
• 1 small ginger thumb-sized, cleaned and bruised
• 6 stalks scallion trimmed and washed
• 3 teaspoons salt
• 10 bowls chicken stock approximately 3 liters/12 cups
• 10 bowls ice cold water approximately 3 liters/12 cups
• 5 tablespoons vegetable oil
• 4 cloves shallots finely minced
• 4 cloves garlic finely minced
• 3 cups washed rice
• 2.5 cups chicken broth
• 1 small ginger thumb-sized, cleaned and bruised
• 1 tablespoon garlic and shallot oil
• 70 g chicken fat (2½ oz)
• 1.5 teaspoons salt or to taste
• 2 teaspoons light soy sauce
• 3 teaspoons sesame oil
• 3 tablespoons chili sauce Huy Fong brand Chili Garlic Sauce
• 15 g garlic peeled and grated, or finely minced
• 50 g ginger peeled and grated, or finely minced
• 1 teaspoon salt
• 1 teaspoon sugar
• 3 tablespoons chicken broth
• 1 tablespoon lime juice or to taste
• 1 cucumber cucumber peeled and sliced into rounds
• 3 sprigs cilantro

Equipment

• Wooden Spoon
• Mixing Bowl
• Peeler
• Large Pot
• Grater
• Skillet
• Chef's Knife
• Saucepan

Method

 

1. Wash the chicken and drain it well. Stuff the ginger and scallions into the chicken’s cavity. Rub 2 teaspoons of salt all over the chicken to create smooth-looking skin.
2. In a stockpot that fits the chicken snugly, bring the chicken stock and the remaining 1 teaspoon of salt to a boil. Submerge the whole chicken, breast side down, in the boiling stock for 35 to 45 minutes, depending on the chicken’s size. Immediately reduce the heat to a gentle simmer.
3. Once the chicken is cooked, remove it and plunge it into prepared cold water for 10 minutes. Reserve the chicken broth for later use. Drain the chicken, discard the ginger and scallions from the cavity, and set it aside to cool before chopping it into the desired serving pieces.
4. Heat oil in a wok and fry the chopped shallots and garlic until fragrant and golden. Add the rice and stir to combine.
5. Transfer the rice mixture to a rice cooker. Once transferred, add the chicken broth, ginger, garlic and shallot oil, chicken fat, and salt to the rice mixture. Cook according to the rice cooker’s instructions.
6. Combine the soy sauce, chicken broth, sesame oil, and garlic and shallot oil. Stir to mix well and set aside.
7. Combine the chili sauce, garlic, ginger, salt, sugar, chicken broth, and lime juice. Stir to mix well and adjust with more salt, sugar, and lime juice to taste. Set it aside.
8. Line a serving plate with cucumber slices. Add a bowl of rice and arrange the chicken pieces on the plate. Drizzle the soy sauce over the chicken and garnish with cilantro. Serve immediately with chili sauce and a side of chicken soup.

Notes

I always use a fresh, whole chicken because it gives the best flavor and makes the broth super rich. Plus, the chicken stays nice and tender.
Once the chicken’s in the pot, I lower the heat to a simmer. This keeps the chicken juicy and tender without making it tough.
After cooking, I plunge the chicken into cold water for 10 minutes. This helps the skin firm up and keeps the chicken moist.
DO NOT throw away the chicken broth! I use it to cook the rice and make the chili sauce. It’s the secret to making both the rice and chili sauce taste just like the real deal.

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Meet Rose Kelley

I’m happiest when I have dirt under my fingernails and fresh herbs in my hand. I bring a garden-to-table philosophy to our group. I’m always tossing handfuls of fresh basil or mint into our pots, looking for that pop of freshness. I love cooking alongside Maya to ensure our meals feel vibrant and alive. I participate in every step, from the initial chopping to the final taste test!