Crispy Chicken & Ginger Scallion Rice
By Tiffy Cooks
When I want a super simple, one-pot chicken and rice recipe, I’m making this Thai-Inspired Crispy Chicken with Ginger Scallion Rice. It’s a version of the popular Thai Khao Mun Gai Tod, or Crispy Chicken Rice, with no deep frying at all! Crispy, pan-fried chicken thigh on top of super fragrant scallion ginger rice cooked in chicken fat and chicken broth. So savory, delicious, and easy, you’ll want to make this one-pot rice all the time!
Equipment
Ingredients
- 4 boneless chicken thigh with the skin on
- Salt and black pepper to taste
- 4-5 Stalks green onions finely chopped, white and green parts separated
- 1 tablespoon freshly grated ginger
- 1 cup uncooked jasmine rice rinsed and drained
- 1¼ cups chicken stock
- 1 tablespoon soy sauce
- 1 bay leaf optional
- Thai red chili Sliced, optional, for serving
Instructions
- Pat the chicken thighs dry and season both sides generously with salt and black pepper.
- Place the chicken thighs in a cold pan, skin-side down. Turn the heat to medium and cook for approximately 8-10 minutes, allowing the chicken fat to slowly render, or until the skin is deeply golden and crispy.
- Flip the chicken and cook for another 3-4 minutes, or until the chicken is fully cooked. Remove from the pan and set aside to rest.
- Add the white parts of the green onions and the freshly grated ginger to the rendered chicken fat. Sauté for 2–3 minutes, or until fragrant.
- Add the rinsed rice and stir until every grain is coated in the ginger-scallion chicken fat.
- Pour in the chicken stock and soy sauce. Add a bay leaf, if using, and stir well.
- Once the liquid begins to simmer, cover and cook over medium-low heat for 12 minutes.
- Turn off the heat and leave the pot covered for another 5 minutes, allowing the rice to steam until fluffy
- Remove the bay leaf. Fluff the rice and mix in the remaining green onions.
- Slice the crispy chicken and place it on top of the ginger-scallion rice. Serve immediately with sliced Thai red chili for an optional spicy kick.
Notes
If you’d still prefer deep fried chicken, try my recipe for Taiwanese XXL Fried Chicken on top of the rice for this recipe!
Nutrition
Calories: 903kcalCarbohydrates: 83gProtein: 49gFat: 40gSaturated Fat: 11gPolyunsaturated Fat: 8gMonounsaturated Fat: 17gTrans Fat: 0.2gCholesterol: 226mgSodium: 900mgPotassium: 827mgFiber: 2gSugar: 3gVitamin A: 423IUVitamin C: 5mgCalcium: 69mgIron: 3mg
