Southeast Asian Style Chicken Rice

Ingredients and Weight:

• Chicken (whole): 2 pounds
• Rice (uncooked): 2 cups
• Garlic (minced): 4 cloves
• Ginger (minced): 2 tablespoons
• Green onions (chopped): 1/2 cup
• Vegetable oil: 3 tablespoons
• Soy sauce: 1/4 cup
• Sesame oil: 2 tablespoons
• Chicken broth: 4 cups
• Cilantro (chopped): 1/4 cup

Preparation Time:

15 minutes

Cooking Time:

45-50 minutes

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. Wash the chicken and pat it dry. In a large pot, heat the vegetable oil over medium heat. Season the chicken with salt and pepper and brown all sides for 5-7 minutes.
2. Add the garlic, ginger, and green onions to the pot and cook for 1 minute until fragrant.
3. Pour in the soy sauce, sesame oil, and chicken broth. Bring to a boil, then reduce heat and simmer for 30-35 minutes or until the chicken is cooked through.
4. While the chicken is simmering, cook the rice according to package instructions.
5. Remove the chicken from the pot and let it cool slightly. Shred the chicken into bite-sized pieces.
6. Place the rice in a serving dish and top with the shredded chicken, cilantro, and any remaining sauce from the pot.

Nutritional Information:

• Calories: 350 per serving
• Protein: 30 grams
• Fat: 15 grams
• Carbohydrates: 35 grams

Dish Characteristics:

• Savory and flavorful
• Tender and juicy chicken
• Aromatic and fragrant rice
• Balanced blend of Southeast Asian spices and flavors

User Comments:

• "This chicken rice is simply delicious! The chicken is incredibly tender, and the rice is perfectly cooked and flavorful."
• "The combination of soy sauce, sesame oil, and ginger gives this dish an authentic Southeast Asian taste."
• "I appreciate the use of easily available ingredients in the United States, making it a convenient recipe to recreate."
• "The dish is not too spicy, making it suitable for a wide range of palates."
• "The portion size is generous, and the dish is perfect for a family meal or dinner with friends."

Special Precautions and Tips:

• If you don't have a whole chicken, you can substitute with 2 pounds of boneless, skinless chicken breasts or thighs.
• Adjust the amount of soy sauce to your desired saltiness.
• For a richer flavor, marinate the chicken in the soy sauce, sesame oil, garlic, and ginger for at least 30 minutes before cooking.
• Leftover chicken rice can be stored in an airtight container in the refrigerator for up to 3 days.