Chicken Flavored Rice
User Reviews
5
Chicken Flavored Rice
Description
The recipe starts by heating chicken fat to render it before briefly frying finely chopped garlic to develop a fragrant layer that coats uncooked jasmine rice. This toasting step imparts a nutty flavor and helps keep the rice grains separate. The seasoned rice is then cooked by either transferring it to a rice cooker with chicken stock and salt or by soaking and simmering in a pot, including optional slices of ginger and scallion for additional aroma. The use of chicken stock rather than water enhances the savory backbone of the dish.
The resulting rice is tender and savory with undertones of garlic and subtle spice from ginger if used. It's intended as a versatile side, pairing well with poultry dishes or as a component of meals needing a flavorful starch. Care in rinsing rice beforehand and managing liquid quantities ensures an ideal texture. This method highlights the depth added by chicken fat and stock, differentiating it from plain steamed rice.
Adjusting the volume of liquid based on rice cooker markings or pot soaking is encouraged. The optional ginger and scallion contribute mild aromatic notes that can be omitted for a simpler flavor. The recipe notes that the rice measurement refers to US cups for accuracy.
Use 3 US cups of rice as measured in standard US cups, not specialized rice cooker cups.
Ingredients
- 2 ounces chicken fat (or 3 tablespoons neutral oil)
- 4 cloves garlic (finely chopped)
- 3 cups white rice preferably jasmine rice, rinsed and drained, uncooked
- 4 cups chicken stock or no-salt-added homemade chicken stock, low sodium
- 1-2 teaspoons salt
- 1- inch ginger optional, slice
- 1 scallion (cut in half crosswise; optional)
Instructions
- Heat a wok over medium heat. Add the chicken fat and render for about 1 minute (if using oil, just add the oil to the wok). Stir in the garlic, and fry briefly, making sure it doesn’t burn. Add the uncooked rice. Stir continuously for about two minutes. Turn off the heat.
- To cook in a rice cooker, scoop the rice into your rice cooker and add the chicken stock (instead of the usual water) and salt. (The liquid should come up to the ‘4’ line in your rice cooker. See tip box below, and adjust as needed.) Nestle the ginger slices and scallion into the rice, if using. Close the lid and press START.
- If you don’t have a rice cooker, transfer the toasted rice to a pot, and add the chicken stock. Allow the rice to soak in the pot for 30 minutes. After soaking, stir in the salt, ginger, and scallion. Cover the pot and bring to a boil. Once it boils, immediately turn down the heat to the lowest setting. Let the rice cook (covered) for 15 minutes, or until the rice is tender and all the liquid has absorbed into it.
Notes
- Measure rice using standard US cup units (3 cups), not rice cooker-specific measuring cups, to ensure proper liquid ratios.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 57g | 19% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 6mg | 2% |
| Sodium | 330mg | 14% |
| Potassium | 191mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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