Ginger Chicken Rice

• Chicken thigh(500 g)
• Jasmine Rice(280 g)
• Ginger(2 tbsp)
• Garlic(4 cloves)
• Spring Onion(4)
• Bok Choy(2)
• Chicken Stock(1.2 L)
• Soy sauce(2 tbsp)
• Sesame oil(1 tbsp)
• Vegetable oil(1 tbsp)
• White Pepper(½ tsp)
• Salt(½ tsp)

Method

1. 1

   Cut {Chicken thigh} into irregular bite-size pieces. Finely grate {Ginger}, mince {Garlic}, thinly slice {Spring Onion}, and roughly chop {Bok Choy}, keeping the stems and leaves together.

   ~10 min

2. 2

   Heat {Vegetable oil} and {Sesame oil} in a large pot over medium heat. Add the chicken, the white parts of the spring onion, {Ginger}, and {Garlic}. Cook for 5 minutes, stirring, until the chicken loses its raw color and the aromatics smell fragrant.

   ~5 min

3. 3

   Stir in {Jasmine Rice}, then pour in {Chicken Broth} and add {Soy sauce}, {White Pepper}, and {Salt}. Bring to a boil, stirring once to loosen any rice from the bottom.

   ~3 min

4. 4

   Lower the heat and simmer uncovered for 18 minutes, stirring a few times, until the rice is tender and the broth has thickened into a spoonable, brothy consistency with the chicken folded through it.

   ~18 min

5. 5

   Stir in the chopped bok choy and most of the green spring onion tops. Cook for 2 minutes until the stems soften slightly and the leaves wilt into the rice.

   ~2 min

6. 6

   Ladle into bowls and finish with the remaining spring onion on top.

   ~0 min