Ginger Scallion Chicken Rice

Ingredients

• 8 oz rice cooker chicken
• 0.75 cup rice
• 0.5 cup chicken broth or bone broth (Use chicken broth or bone broth.)
• 1 tbsp neutral oil
• 1 tbsp ginger (Minced.)
• 2 scallions (Chopped; separate white and green parts.)
• 0.25 tsp salt (To taste (about 1/4 tsp).)

Steps

1. 1

   Cook the rice in the rice cooker with the chicken broth or bone broth, placing the ingredient-prepped chicken on top. The source does not specify the rice-cooker setting or cooking duration.

2. 2

   While the rice and chicken cook, heat the neutral oil in a pan. The source describes heating the oil on one side of the pan but does not explain the technique further.

3. 3

   Add the minced ginger and the white parts of the chopped scallions to the heated oil to make the ginger-scallion oil. The transcript does not clearly state the precise order or cooking time for these aromatics.

4. 4

   Season the ginger-scallion oil with salt to taste, then add the scallion greens.

5. 5

   When the rice cooker finishes, add the ginger-scallion mixture on top and mix it into the rice and chicken.

Notes

The source links to a full recipe on the author's website, but its recipe text is not included here. The transcript does not specify rice-cooker settings or cooking times, nor the exact method for preparing the ginger-scallion oil. Prep and cook times are estimates because none are given in the supplied source.

Nutrition per serving

• main
• dinner
• rice-cooker
• one-pot
• chicken
• gluten-free
• dairy-free