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This is an irresistible and incredibly satisfying dish, featuring tender, juicy chicken thigh meat braised with aromatic scallion segments and ginger slices. The rich sauce, drizzled over hot white rice, guarantees you'll keep coming back for more until the rice pot is empty!
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Cut and marinate chicken, wash and soak rice. → Cook white rice, while preparing ginger, scallions, and chili. → Sauté ginger, pan-fry chicken, then stir-fry with scallion segments and chili. → Add water and soy sauce, braise chicken until flavorful and sauce thickens. → Thicken sauce, garnish with chopped scallions, and serve with white rice.
Cut and marinate chicken, wash and soak rice. → Cook white rice, while preparing ginger, scallions, and chili. → Sauté ginger, pan-fry chicken, then stir-fry with scallion segments and chili. → Add water and soy sauce, braise chicken until flavorful and sauce thickens. → Thicken sauce, garnish with chopped scallions, and serve with white rice.
This is an irresistible and incredibly satisfying dish, featuring tender, juicy chicken thigh meat braised with aromatic scallion segments and ginger slices. The rich sauce, drizzled over hot white rice, guarantees you'll keep coming back for more until the rice pot is empty!
Cut the boneless free-range chicken thigh into irregular, bite-sized pieces; this allows it to absorb flavor faster during cooking.
Season the cut chicken evenly with 2g salt and 1g white pepper powder. Let it marinate for about 30 minutes, or marinate it the night before and store in the refrigerator.
Wash 350g white rice about three times until the water runs clearer, then soak for about 30 minutes to allow the rice grains to fully absorb water.
Add an appropriate amount of olive oil to a pot, then add the soaked white rice. The rice to water ratio is 1:1 (350g rice with 350ml water).
Bring the rice to a boil over medium heat. Once the edges of the pot are boiling and steam escapes from the lid, reduce to the lowest heat and cook for 15 minutes. Then turn off the heat and let it steam for another 10 minutes.
This dish is very satisfying with rice, it's recommended to cook extra white rice!
Cutting chicken into smaller pieces not only helps it absorb flavor more easily but also makes it more convenient to eat.
Soaking rice before cooking allows the grains to absorb water evenly, resulting in better texture.
Adding a small amount of olive oil when cooking rice helps the grains stay separate and fluffy.
When sautéing ginger, start with a cold pan and use medium-low heat to slowly render out its full aroma.
When adding hot water, be sure to pour it in slowly to avoid high-temperature splashing and potential hazards.
When thickening the sauce, ensure there is still enough liquid in the pot to prevent the cornstarch slurry from becoming too thick or drying out immediately.
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