Starting off this year with a cozy bowl of Ginger Chicken Rice! It’s a simple dish to make and is great for a weeknight meal or anytime.
I hope that you have had a great start to the new year! I find that starting a new year brings the opportunity to start afresh, like hitting the reset button. Not only is January the first month of the year, it also means making and trying to keep our resolutions, (cough cough) my birthday, and the Chinese New Year … all at one time!
This year, I’ve decided to take you all around the world with me through cuisines from around the world, visiting one or two different countries each month. To start things off this month, I will be sharing several Asian inspired recipes, as well as a few of my favorite Australian treats.
My first in our tour is an easy and simple Ginger Chicken Rice Bowl. I made mine in a traditional donabe (a Japanese type of slow cooker), but you can create this one pot meal in … one pot.
If you are looking for an easy Asian noodle dish to add to your recipe box, one of my all time favorites is this Soba Noodles with dipping sauce! It’s complete comfort food at it’s best and slurp worthy, all at one time.
The recipe is enough for 2 people, but you can easily double the amounts to serve four if needed. As for the donabe, it is a great addition to your kitchen, a clay pot with an inner lid and an outer lid. It is used to make rice, but can make soups, stews and other great recipes in it as well.
I love this Ginger Chicken Rice Bowl, it’s easily made, has a great flavor and is on the healthy side.
- 1 (@ 4 oz) Chicken Breast, cut into 1 inch cubes
- 1 Tbsp Sake
- 2 tsp Soy Sauce
- 2 tsp Fish Sauce
- 1 cup Rice, I like to use Jasmine rice
- 2/3 cup Chicken or Vegetable Broth
- 1 tsp Sesame Oil
- 1 inch piece of fresh Ginger, peeled and sliced into thin slivers
- 2 - 3 Green Onions, sliced
- Sesame Seeds
- In a bowl, mix together the Sake, Soy Sauce and Fish Sauce then add in the Chicken pieces, coating well, cover and marinate in the refrigerator for at least 30 minutes.
- Rinse the Rice and drain. Place in the donabe (or heavy bottom pot), and cover with the Chicken broth. Add in the Sesame Oil, stir and allow to "soak" for 20 - 30 minutes.
- Peel and slice the Ginger into very thin slices. I use a vegetable peeler to slice into 1 inch ribbons. You'll need just enough to evenly layer over the rice, about 10 - 12 ribbons.
- Once the Rice has soaked, top with the Ginger ribbons, then layer the Chicken pieces over the Ginger and pour any remaining marinade over the Chicken.
- Cover the donabe with both lids (regular lid for the pot, preferably with a steam hole on lid). Cook over medium heat for about 15 minutes, turn off the heat and leave undisturbed for 20 - 30 minutes. (Do not remove lids to stir or check on it).
- Once the time is up, fluff with a fork, serve with sliced Green Onions and Sesame Seeds scattered over top. Season if needed with a splash of Fish Sauce or Soy Sauce to taste.
A donabe is a traditional Japanese clay pot, that works like a tagine or slow cooker. You can make rice, soups or stews easily and is a great addition to your kitchen.To spice things up, you can add a dried chili or crushed chili flakes to the dish while cooking or to garnish.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.