One pan and one rice cooker cover the whole meal here. The trick is sequencing: sear the chicken first so the rice cooks underneath the rendered fat, and only stir everything together after the cooker clicks off, when the grains can still take on the sauce without going mushy.
Home-style · Main
Scallion Chicken Thigh Rice Straight From the Cooker
Seared chicken thigh chunks steam on top of the rice so the grains drink up the drippings, and a quick pan sauce of onion, scallion and chili gets folded through at the end.
- Prep25 min
- Cook45 min
- Serves3
- LevelEasy
Ingredients
| 3 | chicken leg quarters , boned, meat cut into large chunks |
| 1 | onion , cut into chunks |
| 1 small section | scallion white , cut into chunks |
| 1 small bunch | scallions , minced, divided |
| 4 to 5 | bird's eye chilies , sliced into rings |
| 2 tbsp | cooking wine |
| light soy sauce | for marinating and the sauce |
| a knob | ginger , sliced |
| cornstarch | a light dusting for the chicken |
| peanut oil | for searing and sealing |
| salt | to taste |
| chicken bouillon | a pinch for the sauce |
Method
- Cut the chicken into large chunks, which stay juicier than small pieces, rinse and drain them well.
- Marinate with ginger slices, cooking wine and soy sauce for 20 minutes, then work in a little cornstarch and finish with a spoon of peanut oil to seal.
- Sear the chunks in a lightly oiled pan over medium low heat until golden and fragrant on both sides; the fat that renders out is part of the flavor. Set aside.
- Wash the rice and add less water than usual, since the chicken and vegetables will release plenty into the pot. Lay the seared chicken over the rice and run the normal rice cycle.
- Near the end of the cycle, make the topping: in a little oil soften the onion and scallion white, add the chili rings, then splash soy sauce down the side of the pan with salt and bouillon.
- When the rice is done, pour the sauce over everything and fold through so every grain is coated.
- Scatter the minced scallion greens on top, give it one last fold and serve straight from the pot.
Notes
- Underfilling the water is the one measurement that matters; the rice should come out distinct, not porridge soft.
- Large chunks survive the full rice cycle; diced chicken turns chalky.
- Do not open the lid mid cycle; the steam loss shows up as undercooked rice.
Ratios and technique checked against 田田田～💗 on Douguo (葱香鸡腿肉焖饭｜一锅焖到底，香到舔盘). The method here is written by Stellaok; the photograph is the source kitchen's, credited on the image above and linked back to the page it came from. No recipe text is reproduced.