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It is a one pot Ginger Rooster and Rice dish impressed by Hong Kong clay pot rice – besides we’re utilizing a daily pot in the present day! You’ll love the ginger-forward flavour and the secret 2 ingredient sauce that I count on to indicate off once more very, very quickly.

One-pot Ginger rooster and rice

I wished to name this “Hong Kong Ginger Rooster and Rice” as a result of it’s impressed by the normal methodology used to make Hong Kong claypot rice the place plain rice is cooked in a claypot, topped with meat and greens that steams because it cooks, and completed with a drizzle of seasoned sauce on the finish.

All the things was written up and able to go. Then my brother noticed it (sure, the identical one who tried an early model of my Chilli Lime Fish and gave the well-known suggestions line “There’s nothing about this that I like”), snorted with laughter and declared, “You may’t name it that. Hong Kong will mock you so laborious!”🤣🤣

I huffed and puffed and laughingly tried to defend my artistic writing. However in truth, I knew the battle was misplaced from the second it began given the absence of a claypot and that my sauce is a (magical! secret!) mixture of two elements not generally utilized in Hong Kong.

It’s killing me to consider the smug smirk on this face as he reads this. However I’m placated on the reminiscence of him scoffing down an enormous bowl of this and giving it his nod of approval! Such is the hilarious banter in my crew and household – which, hand on coronary heart, is what retains our recipe creation bar excessive.

Elements you want

Right here’s what you have to make this wannabe-clay-pot rooster and rice. It sort of jogs my memory of Maze Gohan (“combined rice”), a Japanese dish the place rice is steamed with seasoned meat and greens – and my mom at all times makes use of Asian mushrooms – besides this has a stronger flavour.

1. Rooster and rice half

Lengthy grain rice – This rice kind works greatest as a result of it’s much less sticky than different sorts like brief grain, medium grain and jasmine rice that are susceptible to changing into just a little too sticky in these form of one pot recipes (although they’ll work). Basmati rice may also work however will add a non-Asian fragrance of flavour to this Asian flavoured dish. 🙂

Not appropriate / recipe not written for these – Brown rice, risotto and paella rice. wild rice, quinoa.
Rooster – I take advantage of boneless thighs because it stays juicier than utilizing breast when cooked with the rice, although breast and tenderloin will work.
Inventory/broth – Utilizing rooster inventory makes a tastier rice than utilizing simply water. I at all times use low-sodium so I can management the quantity of salt in a dish.
Ginger – This recipe makes use of a superb quantity of recent ginger, for unmissable ginger flavour! It makes use of each grated ginger and slices of ginger that’s cooked with the rice because it steams.
Garlic – Extra of a background flavour on this dish, the place ginger stars.
Inexperienced onion – We use the agency white half like onion, sautéed with the rooster, and the softer inexperienced half is tossed in on the finish (it wilts inside seconds within the scorching steamy rice).

2. Any mushrooms

Attempt to use mushrooms favoured in Asian cooking. They add extra attention-grabbing texture and flavour than common button mushrooms, and they’re typically good worth at Asian shops. I used king oyster mushrooms, oyster and shiitake mushrooms, pictured beneath left to proper.

Nevertheless, this recipe works simply advantageous with any mushrooms in any respect! I might completely make this dish with common white mushrooms.

We’re utilizing a superb quantity of mushrooms in the present day – 500g / 1 lb – as a result of it’s the first vegetable on this dish and we’re utilizing the juice from the mushrooms to flavour the rice and likewise present a few of the cooking liquid for the rice (which is why the liquid-to-rice ratio is 1 : 1.33 as an alternative of the standard 1 : 1.5)

3. Tasty drizzle sauce

Hong Kong claypot rice is usually cooked with simply water and a lot of the flavour is reliant on a seasoned soy sauce combination which is drizzled on on the finish when serving. Ordinarily, the clay pot sauce requires a handful of sauces however for this recipe (meant as a useful midweek-er), we’re taking a shortcut with 2 elements not historically used however delivers comparable layers of flavour:

Kecap manis (aka Ketjap Manis) – Indonesian candy soy sauce with caramely flavour and a syrupy consistency. The flavour is a lot extra attention-grabbing than simply utilizing common soy sauce plus sugar!
Fish sauce – Umami shortcut. No, you received’t style any fishiness as a result of we don’t use a lot (we use extra kecap manis than fish sauce) and it’s tossed via steaming scorching rice which mainly “cooks” it anyway.
White pepper – the popular pepper in Asian cooking. Substitute with black pepper.

Learn how to prepare dinner Ginger Rooster and Rice

A key step right here is to only sear the mushrooms on excessive warmth so they only get a light-weight color on the floor reasonably than cooking them all over ie. after they go watery, then the water evaporates and the mushrooms find yourself floppy. In in the present day’s dish, we would like these mushroom juices to return out after they’re cooking with the rice so the rice can take in all that flavour!

1. Double obligation sauce

First up, we make the sauce as we use some to flavour the rooster and the remainder for drizzling on the rice later.

Sauce – Simply combine the elements in a bowl till mixed. In case your kecap manis was within the fridge, it will likely be fairly thick like honey so make sure you combine nicely.
Flavour rooster – Toss the rooster in 1 1/2 tablespoons of the sauce. That is simply to season it frivolously. No must marinate.

2. MAKE THE ONE-POT CHICKEN AND RICE

Tip of the day for one-pot rice cooking: You’ll want to deliver the liquid as much as a very energetic simmer earlier than placing the lid on and reducing the warmth. You have to get sufficient warmth going within the pot earlier than turning the range down else the rice will simply be sitting there, wallowing in scorching water, bloating reasonably than cooking = sticky gluey pot of rice as an alternative of beautiful mushy, separate rice grains.

Sear mushrooms – Warmth oil in a big pot over excessive warmth. Then sear half the mushrooms however don’t prepare dinner them till mushy, we wish to end cooking them with the rice. Intention for only a mild trace of gold on a lot of the mushrooms which ought to solely take round 2 minutes. Take away from the pot, warmth extra oil and repeat with the remaining mushrooms.
Seal rooster – Subsequent, prepare dinner the rooster, simply lengthy sufficient to seal the floor which ought to take lower than a minute.

Sauté and inventory – Add the grated ginger, garlic and white a part of the inexperienced onions. Stir for 30 seconds (the ginger will odor so good!). Add the rice, stir to coat within the flavour, then pour the inventory in.
Mushrooms – Get the liquid as much as a simmer then scatter the mushrooms throughout the floor (like a mushroom rice lid!) and add any mushroom juices gathered within the bowl.

Cook dinner then relaxation – Convey the liquid again as much as a really energetic simmer, then put the lid on and decrease the warmth to medium low (or low, for big stronger burners). Cook dinner 20 minutes – no peeking, no stirring! – or till the liquid has been absorbed. Take the pot off the range and relaxation for 10 minutes (with the lid nonetheless on).
Sauce – Take away the lid and drizzle the sauce throughout the floor.

Inexperienced onion – Add the inexperienced a part of the inexperienced onion.
Toss – Then gently toss the rice till a lot of the rice grains are coated within the sauce and the inexperienced onion is wilted. Minimise tossing – extreme tossing makes rice mushy. Then serve!

The sauce!

It’s actually, actually tasty. The notable step that makes this totally different to the standard Asian one-pot rice recipes is including the sauce on the finish reasonably than cooking the rice with it which is what I often do – like on this One Pot Chinese language Rooster and Rice. It makes it style totally different, it’s more energizing, and coats the rice grains reasonably than infusing into the rice grains.

And sure, in the future I will share a correct claypot rice recipe! Crispy base of rice, precise claypot, correct drizzling sauce and all, one that can do Hong Kong proud! 🙂 – Nagi x

Watch easy methods to make it

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Ginger rooster and rice – RecipeTin Eats

One-pot Ginger rooster and rice