Crispy Chicken Rice with Ginger-Scallion Sauce

Ingredients

• 2 cup white rice
• 2.2 cup chicken stock
• 1 tsp ginger (minced)
• 2 garlic (cloves)
• 1 scallion tops (Use 1–3 tops; quantity varies by preference.)
• 1 tsp salt
• 150 g scallion (Thinly sliced)
• 50 g ginger (Finely grated)
• 120 ml neutral oil (Neutral-flavored)
• 30 ml sesame oil
• 15 g salt
• 25 g sugar
• 10 g MSG

Steps

1. 1

   Rinse the white rice, then place it in a rice cooker or saucepan with the chicken stock, minced ginger, garlic cloves, scallion tops, and 1 teaspoon salt. Cook the rice until tender, following the cooker’s instructions or your usual stovetop method.

2. 2

   Finely grate the 50 g ginger for the sauce with a microplane. Put it in a heatproof bowl and press it into a flat layer.

3. 3

   Heat the neutral oil until very hot. Pour it over the grated ginger and let it sit for 2–3 minutes.

4. 4

   Add the thinly sliced scallion, sesame oil, 15 g salt, sugar, and MSG to the ginger mixture. Stir to combine.

5. 5

   Serve the cooked rice with the ginger-scallion sauce.

Notes

The caption does not give a method for preparing the chicken or specify how it becomes crispy, nor does it explain how to cook the rice. Step 1 uses a minimal conventional method for the listed rice ingredients; no chicken ingredient or chicken-cooking instructions are provided. The author recommends making extra sauce and keeping it in the fridge.

Nutrition per serving

• main
• comfort food
• rice
• ginger-scallion sauce
• East Asian-inspired