Ginger hen and rice – RecipeTin Eats

June 5, 2025

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It is a one pot Ginger Hen and Rice dish impressed by Hong Kong clay pot rice – besides we’re utilizing a daily pot right now! You’ll love the ginger-forward flavour and the secret 2 ingredient sauce that I anticipate to indicate off once more very, very quickly.

One-pot Ginger hen and rice

I wished to name this “Hong Kong Ginger Hen and Rice” as a result of it’s impressed by the standard methodology used to make Hong Kong claypot rice the place plain rice is cooked in a claypot, topped with meat and greens that steams because it cooks, and completed with a drizzle of seasoned sauce on the finish.

Every little thing was written up and able to go. Then my brother noticed it (sure, the identical one who tried an early model of my Chilli Lime Fish and gave the well-known suggestions line “There’s nothing about this that I like”), snorted with laughter and declared, “You may’t name it that. Hong Kong will mock you so onerous!”🤣🤣

I huffed and puffed and laughingly tried to defend my inventive writing. However in truth, I knew the battle was misplaced from the second it began given the absence of a claypot and that my sauce is a (magical! secret!) mixture of two components not generally utilized in Hong Kong.

It’s killing me to consider the smug smirk on this face as he reads this. However I’m placated on the reminiscence of him scoffing down a giant bowl of this and giving it his nod of approval! Such is the hilarious banter in my crew and household – which, hand on coronary heart, is what retains our recipe creation bar excessive.

Elements you want

Right here’s what you could make this wannabe-clay-pot hen and rice. It sort of jogs my memory of Maze Gohan (“blended rice”), a Japanese dish the place rice is steamed with seasoned meat and greens – and my mom at all times makes use of Asian mushrooms – besides this has a stronger flavour.

1. Hen and rice half

Lengthy grain rice – This rice kind works greatest as a result of it’s much less sticky than different varieties like quick grain, medium grain and jasmine rice that are liable to changing into somewhat too sticky in these kind of one pot recipes (although they may work). Basmati rice may even work however will add a non-Asian fragrance of flavour to this Asian flavoured dish. 🙂

Not appropriate / recipe not written for these – Brown rice, risotto and paella rice. wild rice, quinoa.
Hen – I exploit boneless thighs because it stays juicier than utilizing breast when cooked with the rice, although breast and tenderloin will work.
Inventory/broth – Utilizing hen inventory makes a tastier rice than utilizing simply water. I at all times use low-sodium so I can management the quantity of salt in a dish.
Ginger – This recipe makes use of a very good quantity of recent ginger, for unmissable ginger flavour! It makes use of each grated ginger and slices of ginger that’s cooked with the rice because it steams.
Garlic – Extra of a background flavour on this dish, the place ginger stars.
Inexperienced onion – We use the agency white half like onion, sautéed with the hen, and the softer inexperienced half is tossed in on the finish (it wilts inside seconds within the scorching steamy rice).

2. Any mushrooms

Attempt to use mushrooms favoured in Asian cooking. They add extra fascinating texture and flavour than common button mushrooms, and they’re usually good worth at Asian shops. I used king oyster mushrooms, oyster and shiitake mushrooms, pictured beneath left to proper.

Nevertheless, this recipe works simply tremendous with any mushrooms in any respect! I’d completely make this dish with common white mushrooms.

We’re utilizing a very good quantity of mushrooms right now – 500g / 1 lb – as a result of it’s the first vegetable on this dish and we’re utilizing the juice from the mushrooms to flavour the rice and likewise present a few of the cooking liquid for the rice (which is why the liquid-to-rice ratio is 1 : 1.33 as an alternative of the same old 1 : 1.5)

3. Tasty drizzle sauce

Hong Kong claypot rice is often cooked with simply water and a lot of the flavour is reliant on a seasoned soy sauce combination which is drizzled on on the finish when serving. Ordinarily, the clay pot sauce requires a handful of sauces however for this recipe (meant as a helpful midweek-er), we’re taking a shortcut with 2 components not historically used however delivers comparable layers of flavour:

Kecap manis (aka Ketjap Manis) – Indonesian candy soy sauce with caramely flavour and a syrupy consistency. The flavour is a lot extra fascinating than simply utilizing common soy sauce plus sugar!
Fish sauce – Umami shortcut. No, you received’t style any fishiness as a result of we don’t use a lot (we use extra kecap manis than fish sauce) and it’s tossed by way of steaming scorching rice which principally “cooks” it anyway.
White pepper – the popular pepper in Asian cooking. Substitute with black pepper.

The way to prepare dinner Ginger Hen and Rice

A key step right here is to only sear the mushrooms on excessive warmth so they only get a light-weight color on the floor reasonably than cooking them all over ie. once they go watery, then the water evaporates and the mushrooms find yourself floppy. In right now’s dish, we wish these mushroom juices to come back out once they’re cooking with the rice so the rice can take in all that flavour!

1. Double responsibility sauce

First up, we make the sauce as we use some to flavour the hen and the remaining for drizzling on the rice later.

Sauce – Simply combine the components in a bowl till mixed. In case your kecap manis was within the fridge, it is going to be fairly thick like honey so remember to combine effectively.
Flavour hen – Toss the hen in 1 1/2 tablespoons of the sauce. That is simply to season it calmly. No must marinate.

2. MAKE THE ONE-POT CHICKEN AND RICE

Tip of the day for one-pot rice cooking: Make sure you convey the liquid as much as a very energetic simmer earlier than placing the lid on and decreasing the warmth. That you must get sufficient warmth going within the pot earlier than turning the range down else the rice will simply be sitting there, wallowing in scorching water, bloating reasonably than cooking = sticky gluey pot of rice as an alternative of pretty smooth, separate rice grains.

Sear mushrooms – Warmth oil in a big pot over excessive warmth. Then sear half the mushrooms however don’t prepare dinner them till smooth, we wish to end cooking them with the rice. Purpose for only a gentle trace of gold on a lot of the mushrooms which ought to solely take round 2 minutes. Take away from the pot, warmth extra oil and repeat with the remaining mushrooms.
Seal hen – Subsequent, prepare dinner the hen, simply lengthy sufficient to seal the floor which ought to take lower than a minute.

Sauté and inventory – Add the grated ginger, garlic and white a part of the inexperienced onions. Stir for 30 seconds (the ginger will odor so good!). Add the rice, stir to coat within the flavour, then pour the inventory in.
Mushrooms – Get the liquid as much as a simmer then scatter the mushrooms throughout the floor (like a mushroom rice lid!) and add any mushroom juices accrued within the bowl.

Prepare dinner then relaxation – Convey the liquid again as much as a really energetic simmer, then put the lid on and decrease the warmth to medium low (or low, for giant stronger burners). Prepare dinner 20 minutes – no peeking, no stirring! – or till the liquid has been absorbed. Take the pot off the range and relaxation for 10 minutes (with the lid nonetheless on).
Sauce – Take away the lid and drizzle the sauce throughout the floor.

Inexperienced onion – Add the inexperienced a part of the inexperienced onion.
Toss – Then gently toss the rice till a lot of the rice grains are coated within the sauce and the inexperienced onion is wilted. Minimise tossing – extreme tossing makes rice mushy. Then serve!

The sauce!

It’s actually, actually tasty. The notable step that makes this completely different to the same old Asian one-pot rice recipes is including the sauce on the finish reasonably than cooking the rice with it which is what I normally do – like on this One Pot Chinese language Hen and Rice. It makes it style completely different, it’s more energizing, and coats the rice grains reasonably than infusing into the rice grains.

And sure, someday I will share a correct claypot rice recipe! Crispy base of rice, precise claypot, correct drizzling sauce and all, one that may do Hong Kong proud! 🙂 – Nagi x

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Ginger hen and rice – RecipeTin Eats

One-pot Ginger hen and rice