📝 Ingredients
For the rice & chicken:
- 2 cups rice (washed)
- 2–2½ cups water / chicken stock
- 2–3 cloves garlic (minced)
- 1 thumb-size ginger (sliced or minced)
- 1 whole chicken breast or 2–3 chicken thighs
- 1–2 tbsp sesame oil
- Salt & pepper (to taste)
- 1 chicken cube (optional, for more flavor)
- Green onions / leeks (cut into 2–3 inch pieces)
For the sauce:
- 4 cloves garlic (minced)
- 1 small ginger (minced)
- Green onions (chopped)
- Salt (to taste)
- 2–4 tbsp hot oil (I use coconut oil)
🍳 Instructions
1. Marinate the chicken
Season the chicken with salt, pepper, and sesame oil.
Let it sit for at least 10–15 minutes while you prepare the rest.
2. Sauté the aromatics
In a pot or pan, heat a little oil.
Sauté garlic and ginger until fragrant (about 1 minute).
3. Add the rice
Add the washed rice into the pot.
Stir for a few seconds to coat it with the aromatics.
4. Add water & seasoning
Pour in the water or chicken stock.
Add the chicken cube and mix well until dissolved.
5. Add the chicken
Place the marinated chicken on top of the rice.
Add green onions or leeks over it.
6. Cook
Cover the pot and bring to a boil.
Once the water reduces, lower the heat to the minimum.
Let it cook for about 10–15 minutes until the rice is done.
7. Rest & serve
Turn off the heat and let it sit (covered) for 5 minutes.
Slice the chicken and serve over the rice.
🥣 Make the sauce
In a small bowl, combine garlic, ginger, green onions, and salt.
Pour hot oil over it (careful—it will sizzle!).
Mix and serve on the side.
🤍 Serving tip
Drizzle a bit of the sauce over the chicken rice…
simple, but SO comforting.
