Garlic Ginger Rice
351kcal
Ingredients
- 2 tablespoons sesame oil
- ¼ cup chicken skin and fat
- 2 cups Thai Jasmine or any long grain rice (uncooked)
- 2 cups low-sodium chicken broth (use 4 cups if you cook the rice on the stove)
- 1¼ tablespoons minced ginger
- 1¼ tablespoons minced garlic
- salt (to taste)
Method
- In a skillet over medium-high heat, cook the chopped chicken skin/fat with sesame oil for 3-4 minutes or until the skin is crispy and the fat is rendered.
- Add garlic and ginger. Cook for 1 minute.
- Add the rice and toast it for about 3-4 minutes until it becomes a golden brown color. Do not burn!
- Transfer the rice mixture to a rice cooker or an instant pot plus 2 cups of broth.
- For rice cooker users: Please refer to the product user manual for details.For Instant pot users: Close the lid. Select the "manual" setting and cook for 3 minutes at high pressure. Once the cooking cycle is completed, let the pressure naturally release for 15 minutes before releasing the remaining pressure and opening the lid. Fluff the rice with a fork, season with salt, and serve immediately.For stove-top users: Put the rice and 4 cups of broth into a saucepan. Bring it to a boil then reduce the heat to low. Cover the pot and cook the rice for 15 minutes. Turn off the stove. Let the rice stand, covered, for 5 minutes then fluff with a fork. Season with salt to taste.
Nutrition
Calories351kcalCarbohydrates51gProtein6gFat13gSaturated Fat6gPolyunsaturated Fat2gMonounsaturated Fat4gTrans Fat1gCholesterol20mgSodium89mgPotassium148mgFiber1gSugar1gVitamin A237IUVitamin C1mgCalcium26mgIron1mg
Notes
Chicken broth. To make it in an authentic Asian style, it's recommended to use a good quality Chinese style broth. Here's a good tutorial on how to make your own Chinese chicken stock.
Chicken fat and skin. You just need about ¼ cup of chicken fat and skin that you can obtain easily from any part of a whole chicken, especially near the cavity and the tail.
How to simplify and westernize this recipe. You can skip the sesame oil and chicken skin and fat, and replace it with 2 tablespoons of butter and 2 tablespoons of vegetable oil.
Salt. If you are limiting your salt intake, add salt to the rice at a later step. Once the rice is fully cooked, give it a taste and add salt according to your liking. For example, if you are using low-sodium chicken broth, you can add ½ - ¾ teaspoon of salt or more.
Storing. The leftover rice shouldn't be left out at room temperature for longer than one hour. Transfer the cooled rice to an airtight container. Properly stored, it lasts about 5-7 days in the fridge or up to a month in the freezer.
Reheating. Transfer the leftover rice to a microwave-safe bowl. Drizzle the rice with a small amount of water, cover the bowl with a damp paper towel, and microwave for 30 seconds per cup or longer until it's hot