Chicken Rice | Juicy and Tender Chicken Over Rice

Steps

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1. 1
   Prepare the ginger by finely mincing it using a grater or knife.
   ▶ ≈0:28
2. 2
   Cut the green onions into small pieces and keep the leafy parts separate from the stem parts for later use at different stages.
   ▶ ≈0:36
3. 3
   Cut the skinless boneless chicken thigh into bite-sized pieces, keeping in mind the chicken will shrink slightly during cooking.
   ▶ ≈0:48
4. 4
   Marinate the chicken by mixing it evenly with the minced ginger, oyster sauce, soy sauce, dark soy sauce, rice wine, salt, sugar, white pepper powder, and cornstarch. Add sesame oil last and let marinate for 5 to 10 minutes.
   ▶ ≈1:01
5. 5
   Prepare the cornstarch mixture by combining cornstarch with unsalted chicken broth and stirring until the cornstarch is completely dissolved.
   ▶ ≈1:33
6. 6
   Prepare the rice and set aside.
   ▶ ≈1:47
7. 7
   Heat oil in a pan over medium-high heat and add the marinated chicken. Spread it out and pan-fry until the bottom is slightly brown, then flip and fry the other side for a total of about 3 minutes. Remove the chicken from the pan—it's not fully cooked yet.
   ▶ ≈1:54
8. 8
   Using the remaining oil in the pan, sauté the green onion stems for about 30 seconds. Add the soy sauce, dark soy sauce, sugar, and the cornstarch and chicken broth mixture, stirring well to ensure the cornstarch is evenly distributed. Once it comes to a boil, season with white pepper powder and sesame oil, then pour the sauce into a separate container.
   ▶ ≈2:24
9. 9
   Add the rice to the pan at medium-high heat and pour in water at a ratio of 1 part rice to 1.5 parts water. Add a pinch of salt and mix. Cover the lid and let the water come back to a boil, which takes 2 to 3 minutes. As soon as it boils, reduce to medium heat to prevent boiling over and continue cooking for about 5 minutes.
   ▶ ≈3:08
10. 10
    When the 5 minutes of rice cooking is almost done and the bubbles become smaller, spread the pan-fried chicken evenly over the rice. Cover the lid, reduce to low heat, and cook for another 15 minutes.
    ▶ ≈3:49
11. 11
    Once the 15 minutes are up, remove the lid and sprinkle the leafy green onion parts over the chicken and rice. Pour the sauce over everything and serve.
    ▶ ≈4:09