Chinese-style Ginger Chicken with Garlic Rice

For many people, chicken is the mainstay of the midweek supper, and I think some of us are always on the lookout for new and interesting ways of serving it. This recipe is quick, full of flavour and bound to be popular. Crisping the skin as described is a really easy trick for adding crunch and flavour. It’s not an essential step but it will take this dish to the next level.


Serves 4

4 chicken breasts, skin on

4cm piece of fresh root ginger, peeled and julienned

6 spring onions – 4 trimmed and cut in half; 2, green part only, finely sliced, to serve

500ml chicken stock

2 tbsp Shaoxing rice wine

1 tbsp light soy sauce Sea salt

For the garlic rice

260g jasmine rice

1 tbsp vegetable oil

1 tbsp sesame oil

3 large garlic cloves, peeled and finely chopped

500ml chicken stock Pinch of ground white pepper


1Preheat the oven to 200°C/180°C fan/Gas 6.

2Remove the skin from the chicken breasts and scrape any excess fat off it with a sharp knife. Season both sides of the skin with salt and place on a baking tray. Place another baking tray on top to keep the skin flat and place in the oven for 12–15 minutes, or until golden and crisp. Set aside to cool.

3Put the chicken breasts, ginger, spring onion halves and 500ml chicken stock into a saucepan, place over a high heat and bring to the boil.

4Meanwhile, wash the jasmine rice three times and drain thoroughly. Heat the vegetable oil and sesame oil in a saucepan, then add the garlic and cook for 2 minutes. Add the rice, 500ml chicken stock and the pepper and bring to the boil. Place a lid on the pan, reduce the heat to low and simmer for 5–8 minutes, or until the rice is cooked. 5

Once the chicken pan is boiling, reduce the heat and simmer gently for 5 minutes. Remove the chicken from the pan and set aside to rest. Discard the spring onions, then rapidly return the stock to the boil. Add the Shaoxing wine and soy sauce and cook for another 5 minutes.

6Spoon the rice into bowls, then slice the chicken and lay it on top. Ladle the stock over and garnish with the spring onion greens. Crumble a piece of chicken skin over each bowl to serve.

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