One Pot Sesame Chicken Rice Recipe by Pinkblanket's Kitchen
Cooking Instructions 1 ✅️ A. THE INGREDIENTS: Gather and prepare all ingredients. Cut chicken into bite size. Peel and thinly slice garlic and ginger. Chop scallions or spring onions. Separate the white stems and the greens. Lastly, wash the rice and drain the water. Keep aside. MEASURE 1/4 c of sesame oil. 2 Over medium heat, heat 1/4 cup of sesame oil in a wok or wide deep pan. Before it gets too hot, add ginger slices. Leave them to turn lightly golden and aromatic. 3 Add mushroom slices and stir fry for a minute then stir in chicken pieces. Quickly stir again to mix them then add garlic slices. Give another quick stir. Add chinese rice wine (or water if not using wine), dark soy sauce, chicken stock powder or chicken bouillon and a generous pinch of white or black pepper powder. Still cooking over medium heat, mix everything well for a minute. 4 Next, add washed rice, chopped scallions or spring onions (the white part only). Give it a quick stir so the rice is mixed well with the rest of the ingredients. Add 2 cups of water, using the same cup used to measure the rice (1:1 ratio of rice & water). Stir to combine the rice with the rest of the ingredients. Turn off the heat. Transfer everything to a rice cooker. Leave to cook in the rice cooker until its done. 5 Once your rice is cooked, fluff the rice using fork or chopstick. Top with some chopped green scallions or spring onions. Serve warm or while it's still piping hot. 1 ✅️ A. THE INGREDIENTS: Gather and prepare all ingredients. Cut chicken into bite size. Peel and thinly slice garlic and ginger. Chop scallions or spring onions. Separate the white stems and the greens. Lastly, wash the rice and drain the water. Keep aside. MEASURE 1/4 c of sesame oil. 1 ✅️ A. THE INGREDIENTS: Gather and prepare all ingredients. Cut chicken into bite size. Peel and thinly slice garlic and ginger. Chop scallions or spring onions. Separate the white stems and the greens. Lastly, wash the rice and drain the water. Keep aside. MEASURE 1/4 c of sesame oil. 2 Over medium heat, heat 1/4 cup of sesame oil in a wok or wide deep pan. Before it gets too hot, add ginger slices. Leave them to turn lightly golden and aromatic. 2 Over medium heat, heat 1/4 cup of sesame oil in a wok or wide deep pan. Before it gets too hot, add ginger slices. Leave them to turn lightly golden and aromatic. 3 Add mushroom slices and stir fry for a minute then stir in chicken pieces. Quickly stir again to mix them then add garlic slices. Give another quick stir. Add chinese rice wine (or water if not using wine), dark soy sauce, chicken stock powder or chicken bouillon and a generous pinch of white or black pepper powder. Still cooking over medium heat, mix everything well for a minute. 3 Add mushroom slices and stir fry for a minute then stir in chicken pieces. Quickly stir again to mix them then add garlic slices. Give another quick stir. Add chinese rice wine (or water if not using wine), dark soy sauce, chicken stock powder or chicken bouillon and a generous pinch of white or black pepper powder. Still cooking over medium heat, mix everything well for a minute. 4 Next, add washed rice, chopped scallions or spring onions (the white part only). Give it a quick stir so the rice is mixed well with the rest of the ingredients. Add 2 cups of water, using the same cup used to measure the rice (1:1 ratio of rice & water). Stir to combine the rice with the rest of the ingredients. Turn off the heat. Transfer everything to a rice cooker. Leave to cook in the rice cooker until its done. 4 Next, add washed rice, chopped scallions or spring onions (the white part only). Give it a quick stir so the rice is mixed well with the rest of the ingredients. Add 2 cups of water, using the same cup used to measure the rice (1:1 ratio of rice & water). Stir to combine the rice with the rest of the ingredients. Turn off the heat. Transfer everything to a rice cooker. Leave to cook in the rice cooker until its done. 5 Once your rice is cooked, fluff the rice using fork or chopstick. Top with some chopped green scallions or spring onions. Serve warm or while it's still piping hot. 5 Once your rice is cooked, fluff the rice using fork or chopstick. Top with some chopped green scallions or spring onions. Serve warm or while it's still piping hot. 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