Ingredients
Scale
- 2 cups jasmine rice
- 1 whole chicken (about 3–4 pounds)
- 4 cups chicken broth
- 4 cloves garlic, minced
- 1 thumb-sized piece of ginger, sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt to taste
- Chopped green onions for garnish
Instructions
- Rinse the jasmine rice under cold water until the water runs clear.
- In a large pot, bring chicken broth to a boil.
- Add the whole chicken, garlic, and ginger. Cook for about 30-40 minutes until the chicken is fully cooked.
- Remove the chicken and let it cool. Reserve the broth.
- In the same pot, add the rinsed rice to the reserved broth. Cook according to rice package instructions.
- Once the rice is done, slice the chicken.
- Serve the rice on a plate, topped with sliced chicken, soy sauce, and sesame oil. Garnish with green onions.
Notes
- Adjust seasoning based on your taste.
- Use leftover chicken for sandwiches or salads.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Asian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg
Keywords: chicken rice, easy chicken recipe, Asian cuisine