Chicken and rice with ginger/scallion sauce

I saw this recipe on the NYTimes Cooking site and it appealed to me because it seemed dead easy without much cleanup. Put white rice in a pot with chicken broth, some salt, and a tablespoon of grated fresh ginger. On top of that lay your seasoned boneless skinless chicken breast(s), bring to a boil, and then turn down to a simmer for around 20 minutes. The chicken is cooked and the rice is done at the same time. Then you serve the sliced up chicken breast on top of the rice and pour the scallion ginger sauce on top.

I played around with the sauce trying to make it less oily and more flavorful. This is what I came up with:  Scallion Ginger Sauce, 2 teaspoons vegetable oil, 1/4 cup chicken broth, 5 scallions thinly sliced, 2 tablespoons grated fresh ginger, 2 tablespoons rice wine vinegar, 1 spicy chile halved seeded and thinly sliced, 2 teaspoons toasted white sesame seeds, 1 teaspoon sesame oil, 1/2 teaspoon granulated sugar, 1/2 teaspoon soy sauce, 1/4 teaspoon fish sauce. Mix together.

To be honest the chicken and the rice could use a zippier flavor but the dish has potential. (Post photograph—We added sriracha to our finished dish to make it spicier.)

Chicken with rice and a scallion ginger sauce served with broccoli

Secret broccoli tip – mix a little oyster sauce in with your broccoli.



This entry was posted in Chinese, Easy, Kitchen tips, Poultry, rice, Vegetables and tagged . Bookmark the permalink.

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