Serving size: 2 adults + 2 kids + some leftovers
Ingredients
8 boneless chicken thigh
2 cups of jasmine rice, washed
2.5 cups of chicken bone broth or stock, low sodium
1 cup of mushrooms, washed
1 bunch of Chinese broccoli, washed and trimmed
6 scallions, chopped
3 tbsp of minced ginger
1/2 tsp of sugar
1 tsp of salt
1/2 cup of neutral oil (I used avocado oil)
Marinade:
1 tbsp of shaoxing wine or mirin
1 tbsp of sesame oil
1 tsp of minced ginger
1 tsp of minced garlic
1 tsp of cumin powder
1 tsp of salt
a pinch of ground black pepper
Directions
1. Pat dry your chicken thigh with a paper towel. Marinate your chicken thigh with sal
2. Heart oil in a large skillet over medium heat. Sear the chicken for 4 to 5 minutes on each side until golden brown. Remove the chicken and set it aside on a plate.
3. Turn the heat down to medium low and add the mushrooms and rinsed jasmine rice. Stir for 2 minutes until they are well coated in the flavors.
4. Pour in the chicken broth and place the chicken thighs on top of the rice.
5. Cover the skillet with a tight fitting lid and turn the heat down to low. Without lifting the lid, cook for 20 minutes.
6. When 20 minutes is over, quickly lift the lid and place your Chinese broccoli on top – the residual steam will cook the broccoli. Turn off the heat and let the pan sit covered for 10 extra minutes.
7. One 10 minutes of steaming is over, fluff the rice and serve it with chicken thigh + Chinese broccoli, topped with ginger scallion oil.
* I added the ginger scallion oil ingredients (ginger + scallion + salt + sugar + neutral oil) to a microwave-safe bowl and microwaved for 1 minute and 30 seconds – or until bubbles formed in the oil.
