Ginger Scallion Chicken and Rice Recipe (2024)

I thought this turned out very well. My Jasmine rice was perfectly cooked. I really enjoyed the subtle flavor and mellow texture though the ginger didn't stand out enough. Maybe grate instead of chop? Both my young kids loved it. Though tempting, I would not brown the chicken first as that would really change the essence of the dish. However, I think I would remove the chicken skins after the first 15-minute poach. Having them in until the end made this dish far oilier than is my preference.

This was light and tasty. However, next time I will crisp the chicken skin lightly in the pan before adding the broth and boiling. I will also double the ginger/scallion recipe. I used a dash of sesame oil which also added some needed flavor.

Great simple & quick way of making Hainanese Chicken rice. I love the dish because you can experiment with condiments like soy sauce, cilantro, oyster sauce, chili oil etc...If I were to make one adjustment, it would be that I would add bit more umami to cook the rice with as I think just cooking chicken for 15 minutes is a bit bland. I just added a bit of Better Than Bouillon, but that could be store bought chicken stock, MSG, Bouillons, or Fish sauce.

I did this in my Zojirushi rice cooker. Instead of water I used Chicken bone broth as the liquid. Also added minced ginger and a little soy sauce to the liquid. It was wonderful, dipping the chicken into the oil ginger and scallion mixture. I didn’t have fresh ginger on hand so used minced. I use the left over oil mixture with Momof*cku’s Bo’saam.

I replaced the water with chicken broth, used boneless, skinless thighs, added a jalapeno, and added garlic to the oil/greens.The taste far outstripped the effort. Winner, winner...

I was taught this axiom—if you want the flavor of an ingredient to flavor the liquid start with cold liquid—if you want the flavor to stay in the ingredient start with hot liquid before adding the ingredient.

Trim the ends and sides with knobby rounds off the ginger. ...meaning what? What am I trimming and are you suggesting I trim with a knob of ginger?? I read this in the paper, but hoped that this would be cleaned up on line but I'm still in the dark. I want to make this for Sunday but that first line needs explanation.

Next time, try transferring the Dutch oven, covered, to a 350-degree oven to finish the cooking after the initial 15-minute simmer. That should help with the rice stickage problem.

Couldn’t you put the ginger trimmings in a cheesecloth pouch rather than leaving the diners to “pick them out”?

This was great! Definitely doable on a weeknight. Make sure you get that oil real hot before u pour on the aromatics. Rice came out perfect w this recipe. I added a bunch of chili flakes to the pre-oiled ginger and green onion for some heat.

You could easily turn this into a one-pot meal by heating the oil in the pot, then cooking the greens, removing them, and then proceeding with the chicken and rice. I really enjoyed this recipe. Seasoned rice wine vinegar at the end really made this delightful. I also added chili flakes to the scallions and ginger before the oil. Delicious.

i found that the rice was undercooked after 20 mins. i added more water and set the burner on low for another 10 mins. the rice also stuck to my very well seasoned cast iron dutch oven - didn't expect that!

I’ve made Sue Li’s Chicken and Rice with Scallion- Ginger sauce numerous times -as written- and find it delicious. Highly recommend to those looking for a similar recipe but using boneless, skinless chicken breasts in a rice cooker.

I totally agree with John G. This is the de facto national dish of Singapore where I lived for number of years and the chicken is never, never browned. Browning chicken will make a whole different dish. I have to admit it took a while for me to like this dish. At first, the poached chicken didn’t look very appetizing and the flavor seemed very bland. The rice though, everyone likes them from the first try.

Considering this is called "Ginger Scallion Chicken and Rice," I would just make another chicken and rice dish.

I poached the ginger and chicken in Better Than Bullion, used short grain sushi rice, doubled the scallions, added a fresh jalapeño to the ginger & scallions, and added sesame oil to the canola oil. I used bok choy & water chestnuts for the veg, and it came out delicious.

This recipe needed tons of other things to bring out the flavor. Salt helps. This one is not for flavor seekers.

This was delicious. The ginger flavored rice was a revelation, so good. I halved the amount of rice since only two of us, but we seriously could have eaten more. (Same amount of water, rice turned out perfectly.). I tried putting the ginger trimmings in cheesecloth as several people suggested but large pot and only 3 c water the cheesecloth was sticking to bottom of pot and burning. Switched to tea strainer (someone else’s suggestion),that worked fine. Def make whole amt of ginger scallion mix!

Made a few tweaks and it’s one of the best things I’ve made. I added soy sauce and fish sauce to the broth, doubled the ginger and scallions and added those to the broth too, and finally sprinkled cilantro at the end.

Prepped exactly as the recipe stated and it was delicious. The rice silky, the chicken tender and nicely flavored with the ginger/scallion sauce and chili crisp. No alterations needed.

Browned the chicken thighs and poured off part of the fat as it rendered. Used broth when poaching. Added grated garlic and ginger as it cooked, added 1 tsp chili flakes to the sauce. Yummy and easy!

I halved recipe and used 4 thighs. Chicken needs to cook longer to render fat from skin and make tender (would cook the simmer more like 30-40 mins) which means it also needs more water. Used the full amount of ginger and scallions, but 1/2 cup is too much oil (way too much) and it needs a LOT more vinegar (like 1/4 cup, in my opinion). Kale from my winter garden needed garlic and some acid (lemon, but vinegar would be good, too). Despite this feedback, I really like this and will try again!

This was pretty close to the real thing. My dad would often make this. Add ~1 tsp of sesame oil to the sauce to really enhance the flavors.

Increased ginger and added garlic. Also precooked chicken, and added broth to the rice.

This was an easy comfort food dish that everyone loved. I halved the amount for the chicken, liquid and rice and used boneless, skinless chicken thighs. Kept the ginger and scallion measurements the same but halved the oil. I stirred baby bok choy into the rice and put the ginger scallion oil on top of it all. Great flavor. All done in just under an hour.

Next time, 1 cup rice & reduce cooking water, accordingly. Will skip hot oil over scallions & ginger as I think the oil muted their bright flavors (just stir scallion, ginger, vinegar into the chicken and rice during the 5 minute rest). Rice was mush. Probably me from overcooking - 15 minutes & then completely pulling off heat, possibly better. Put red, “matchstick” pickled ginger on top for color & served w/ponzu sauce to brighten flavor. Great for little kids or esp. nice if under the weather.

Ps Also, this recipe seemed more like 8-12 servings as vs. 4-6. We have a crazy amount of leftovers.

This is delicious and exactly the kind of comfort food I was looking for. I downsized it a bit and added more ginger to the poaching liquid as others suggested. The only other change I made, out of laziness, was to add some sliced cabbage in with the rice. Its silky texture was perfect. Will definitely make again!

We loved this recipe and will make it again!We used a lot more bokchoy than suggested and it still wasn’t enough -be generousI would double up on the sauce as well.

One cup of rice would be enough! Two cups made a huge amount of rice, way more than needed for serving leftovers. The flavors of the chicken and rice cooked together are wonderful. I wish the recipe had called for sizzling the scallion and ginger garnish - pouring so much oil over them left a soggy mess.