Ginger Chicken Rice

25 Sep

Another ricepe… My last “ricepe” (rice+recipe) was from my mom, this one is from my sister-in-law – ginger chicken rice.

This dish is so simple, but needs a night to marinate, making for an easy post-work dinner. (Don’t make this if you are salt-averse.)

Ginger Chicken Rice


– 2.5 cups of rice
– 1.5 tsp of salt
– 5 boneless, skinless chicken thighs
– big piece of ginger
– bunch of scallions


1. Wash your chicken, and cut it up into small, bite-size pieces. (Small pieces will allow it to properly cook.)

2. Dice up your ginger. The more ginger, the better!


3. Add the salt and diced ginger in with the chicken. Thoroughly mix. Sit it in your fridge to marinate for one day.

Marinated chicken

4. The next day, wash your rice and set it up with the water in your rice cooker as normal.

5. Drop your marinated chicken into the rice cooker. Let the chicken sit on top of the rice. Make sure it is all submerged in the water, and set your rice cooker to cook like normal.

Ginger Chicken Rice in the rice cooker

6. Slice up your scallions.

7. Once the rice cooker dings that it is done, drop in your scallions, and mix the chicken, ginger, scallions, and rice together, scoop it out, and serve with some veggies.

Ginger Chicken Rice - adding the scallions

8. Enjoy.

Ginger Chicken Rice


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