Chicken and Rice with Scallion-ginger Sauce
2 portions
25mThis is one of those dishes where less turns magically into more. Just a few simple ingredients and the result is just so rewarding. Also, if you're fighting off an illness, this is a totally rejuvenating meal.
What you will need
1 ½ cups White Rice
2 cups Chicken Broth
2 lb boneless skinless Chicken Breasts
3 inches Fresh Ginger
1 bunch Scallions
1 tsp Sesame Oil
2 Tbsp Soy Sauce
1 Tbsp Rice Vinegar
(Nutritional facts 304 calories, 22.57 g fat, 15.99 g carbohydrates, 9.46 g protein, 67 mg cholesterol, 268 mg sodium)How to cook
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Place the rice in a medium saucepot that has a lid that fits. If you're picky about your rice you might want to rinse it first. Personally I like the stickier texture of unwashed rice in this dish.
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Add the chicken broth. Give the pot a gentle shake to setle the rice out evenly.
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Place the chicken breasts on top of the rice.
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Bring the broth up to a gentle simmer at around medium heat. Cover the pot. Set a timer for 20 minutes.
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Meanwhile, peel the ginger with a spoon and grate or chop to a fine paste.
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Place the toasted sesame oil in a bowl.
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Add the grated ginger.
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Add the soy sauce.
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Add the rice vinegar.
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Add the sliced scallions.
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Slice up the chicken breast.
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Serve the sliced chicken breast over a bowl of rice with a couple of scoops of scallion-ginger sauce.
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How to Grate Ginger