If you are looking for a new, exciting recipe to change-up your chicken repertoire, I think you will like this Ginger chicken and steamed jasmine rice. It will take you to the island of Japan with all the flavors of sake, ginger, garlic and soy sauce.
This is a sponsored post from Uncommon Goods who has provided this beautiful rice cooker and steamer that has been designed and handcrafted from stoneware pottery. To cook with this steamer it is placed on top of a regular saucepan that is half-filled with water. As the water in the saucepan boils the hot steam travels up a chimney that is built into the steamer and the food is cooked in a closed system. It is a very unique and clever design that has been modeled after the clay pots in China’s Yunnan province.
There is so much flavor in this amazing ginger chicken and steamed jasmine rice dish. The chicken thighs marinate a couple hours in a mix of garlic, ginger root, spicy peppers and saki that adds huge flavor while also tenderizing the chicken. The chicken then simmers on the stovetop in a combination of ingredients, including that flavorful marinade. Jasmine rice is always a favorite in any Asian dish and it is perfectly cooked in our new steamer. It is so yummy with the sauce spooned over the top, soaking into every bite of rice.
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We cooked the jasmine rice in our new rice cooker and steamer with a 1:1 ration of rice and water. It was perfect! Fluffy, fragrant and delicious. The steam just gushes out that chimney when the lid is lifted and I was extra cautious as I remember how painful a steam-burn can be.
I love the taste and tenderness of this ginger chicken and the jasmine rice is so fragrant and fluffy but it is the sauce that pulls this all together for an incredible taste experience.
There is a secret ingredient that adds a rich, intense essence to the sauce. That ingredient is tahini paste! Just a couple tablespoons of this toasted, ground sesame seed paste adds a complex interplay of flavors that is full of deliciousness when it is spooned over the ginger chicken and steamed jasmine rice.
We served this ginger chicken and steamed rice with a side of sautéed baby Bok Choy, but crisp snow peas or gai lan leaves (Chinese broccoli) would be good choices as well.
This recipe will serve four hungry people but there will be enough rice left to make excellent fried rice for another day.
For the marinade:
- 2 tablespoons grated or minced ginger root
- 2 tablespoons grated or minced garlic
- 3 tablespoons Asian fish sauce
- 1/4 cup low-sodium soy sauce
- 1/2 cup saki
- 2 tablespoons honey
- 1 small red pepper, sliced into thin rings
For the Chicken:
- 4 chicken thighs, skin on
- 2-3 tablespoons coconut, avocado or grapeseed oil
- 2 cups chicken broth
- 2 tablespoons tahini paste
- 1 tablespoon cornstarch mixed with cold water
- Sliced green onions and red peppers for garnish
- Cilantro sprigs for garnish
- Lime wedges for garnish
For the Rice:
- 2 cups Jasmine rice
- 3 cups water
- 1 teaspoon kosher salt
For the Marinade:
- Add the grated ginger root, garlic fish sauce, soy sauce, saki, honey and red peppers to a 8x8x2-inch dish, mixing to combine well. Add the chicken thighs, turning to coat both sides. Cover the dish with plastic wrap and refrigerate for 2 hours.
To Cook the Chicken:
- Add the oil to a large skillet set over medium heat and when it is hot but not smoking, lift the chicken thighs from the marinade, allowing the excess to drip back into the dish. Arrange the chicken thighs skin side down in the skillet. Strain the marinade through a fine mesh strainer and reserve. Discard the solids.
- Brown the chicken thighs for 3-5 minutes, then turn and brown them for another 3 minutes. Transfer the browned chicken to a plate and add the reserved strained marinade and the chicken broth, stirring to blend well. Return the chicken to the skillet and bring to a boil, then reduce the heat to low and simmer, partly covered for 20-25 minutes or until an instant thermometer reads 165°F.
For the Rice:
- While the chicken is cooking, measure the rice into a mesh strainer, rinse the rice under cold water until the cloudy water becomes clear. Transfer the rinsed rice to a medium size saucepan with a tight fitting lid. Add the water and the kosher salt. Bring the saucepan to a boil, reduce the heat to low, cover the pan and simmer for about 20 minutes. Remove from the heat and allow to sit for 10 minutes. Fluff and reserve until ready to serve.
- When the chicken is fully cooked, transfer them to a serving plate and cover with foil to keep warm. Bring the liquid in the skillet to a boil and cook for 5 minutes to partially reduce in volume. Adjust the heat to medium and whisk in the tahini sauce and the cornstarch/water. Cook, while continuing to whisk, for another minute or two and the sauce just coats the back of a spoon, and is a smooth light sauce.
- Mound 3/4 of a cup of rice to the middle of each individual plate and arrange a chicken thigh on each mound. Spoon some of the sauce on the chicken thighs, garnish with sliced green onion and red pepper rings. Add a sprig of cilantro and a lime wedge to each plate and a side vegetable if desired.
Amount Per Serving Calories 663 Total Fat 32g Saturated Fat 8g Trans Fat 0g Unsaturated Fat 23g Cholesterol 169mg Sodium 2882mg Carbohydrates 51g Fiber 5g Sugar 15g Protein 39g