Japanese Style One Pot Chicken and Rice
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An easy and affordable one-pan meal featuring bone-in chicken thighs cooked with jasmine rice in a flavorful broth, perfect for a busy weekday dinner.
00:20:00 total
Serves 3
easy
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Ingredients
- Bone in chicken thigh - 1000-1050g (1000-1050g)
- Salt - 1 tsp (6g) (for chicken seasoning)
- Sugar - 1 tsp (6g) (helps retain moisture in chicken, optional)
- Soy sauce - 2 tsp (10ml) (for chicken seasoning)
- Oyster sauce - 2 tsp (20g) (for chicken seasoning)
- Jasmine rice - 300g (measured before washing)
- Water - 370ml (for broth)
- Kombu - 4g (or MSG 2g) (or substitute with MSG)
- Salt - 1/4 tsp (1.5g) (for broth)
- Soy sauce - 1 tsp (5ml) (for broth)
- Oyster sauce - 1 tsp (10g) (for broth)
- Neutral oil - 2 tsp (for cooking chicken, about 2 tsp)
- Garlic - 1/2 tsp (4g) (minced or grated)
- Ginger - 1/2 tsp (4g) (minced or grated)
- Black pepper - watch the video to see (to taste)
- Sriracha sauce - to taste (optional for serving)
Instructions
- Prepare Chicken: Season bone-in chicken thighs with salt, sugar (optional), soy sauce, and oyster sauce. Set aside.
- Prepare Broth: Combine water, kombu (or MSG), salt, soy sauce, and oyster sauce to make the broth.
- Cook Chicken: Heat neutral oil in a cold pan over medium heat. Place chicken thighs skin side down and cook for 2-3 minutes, pressing and rotating occasionally to brown evenly. Remove about half of the rendered fat, reserving if desired.
- Add Aromatics: Add garlic, ginger, and black pepper to the pan. Cook for about 1 minute until fragrant.
- Add Rice and Broth: Add jasmine rice and pour in the prepared broth.
- Cook Rice and Chicken: Bring to a boil, then reduce to low heat and cook covered for 14 minutes.
- Rest: Turn off heat and leave the pot on the stove for 15 minutes to allow residual heat to finish cooking.
- Serve: Optionally add sriracha sauce for spice and serve hot.
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