Steamed chicken rice with ginger and scallions

I still remember the kitchen at my grandmother’s house: steam fogging the windows, the sharp perfume of grated ginger slicing through the warm chicken scent, and a chipped blue bowl that always held scallions. When I was small, she sat me on a stool and let me clap the rice — not really necessary, but I loved the rhythm and the way the grains scattered like confetti. That memory lives in every spoonful of this steamed chicken rice. It hits that cozy place: tender, silky chicken; fragrant ginger; bright scallions; and rice that soaks up all the savory goodness. This recipe feels like a warm hug, and I promise it’s easier than it sounds.

Quick Facts

• Yield: Serves 4
• Prep Time: 20 minutes
• Cook Time: 25–30 minutes (plus rice cook time)
• Total Time: About 50–60 minutes

Why This Recipe is Awesome

This dish gives you tender, steamed chicken that stays juicy and rice that tastes like it took a vacation in chicken broth. It’s simple, fragrant, and forgiving — perfect for weeknights or when you want comfort without fuss. The ginger-scallion oil adds a little sizzle and brightness, and the whole kitchen smells incredible. Who doesn’t love that contrast of silky chicken, slightly crunchy scallions, and warm, fluffy rice?

Ingredients

For the Main Dish:

• 2 cups jasmine rice, rinsed until water runs mostly clear
• 2 1/2 cups low-sodium chicken broth (or water + 1 tsp bouillon)
• 1 1/2 lbs boneless skin-on chicken thighs (about 4 thighs) — skin helps flavor and keeps meat juicy
• 1 tsp kosher salt (for chicken)
• 1/2 tsp white or black pepper
• 1 (2-inch) piece fresh ginger, thinly sliced (for rice)
• 4 scallions, split — white parts for steaming, green for garnish
• 2 tbsp vegetable oil (for ginger-scallion oil)

For the Sauce / Garnish:

• 2 tbsp finely grated fresh ginger
• 3 tbsp neutral oil (vegetable or canola) or light sesame oil for aroma
• 2 tbsp light soy sauce (use tamari for gluten-free)
• 1 tsp toasted sesame oil
• 1 tsp sugar
• 1 small cucumber, thinly sliced (optional, for a crisp side)
• Fresh cilantro or additional scallions to garnish

How I Make It

Step 1:

Rinse 2 cups jasmine rice until the water runs mostly clear — that removes excess starch and helps the rice stay fluffy. Put the rice in a pot with 2 1/2 cups chicken broth and the thinly sliced 2-inch piece of ginger. Cover, bring to a boil over medium-high heat, then reduce to low and simmer gently for 12–15 minutes until the rice absorbs the liquid. Turn off the heat and let it rest, covered, for 10 minutes. You’ll smell warm ginger and savory broth as it steams; heavenly.

Step 2:

While the rice cooks, season the chicken thighs with 1 tsp kosher salt and 1/2 tsp pepper. Tuck a couple of the white scallion pieces and a few thin ginger slices under the skin for extra flavor. Place the chicken in a heatproof dish that fits your steamer or a large saucepan with a steamer basket. Heat water to a steady simmer and steam the chicken over medium heat for about 12–15 minutes, depending on thickness.

Step 3:

Check doneness with an instant-read thermometer — pull when the thickest part reaches 165°F. The meat will feel springy and juices should run clear. You’ll notice aromatic steam and a gentle cluck from the pot as it works. If you like crisp skin, finish the thighs skin-side down in a hot skillet for 2 minutes to brown and crisp up.

Step 4:

Make the ginger-scallion oil: heat 2 tbsp vegetable oil in a small saucepan until shimmering but not smoking. Combine 2 tbsp grated ginger, thinly sliced white and green scallions, 2 tbsp light soy sauce, 1 tsp toasted sesame oil, and 1 tsp sugar in a bowl. Pour the hot oil over the ginger and scallions — it will sizzle, smell amazing, and soften the aromatics. Stir and taste, adjusting salt or soy if needed.

Step 5:

Fluff the rice with a fork and mound it onto plates. Slice the chicken and lay it on top. Spoon the warm ginger-scallion oil over the chicken and rice — you’ll hear a little sizzle and smell bright ginger and toasted sesame. Garnish with extra scallions and cilantro. Serve immediately with thin cucumber slices for crunch.

Pro Tips

• Use skin-on thighs for juiciness. If you prefer breasts, watch the time closely — breasts cook faster and dry out more easily.
• Always check chicken with a thermometer — pull at 165°F for safe, juicy meat.
• If your rice feels gummy, spread it on a baking sheet to cool slightly and fluff again before serving.
• Make the ginger-scallion oil ahead and reheat gently — it keeps in the fridge for 3 days and brightens leftovers.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for firm tofu (press, marinate, steam or pan-sear) for a vegetarian option — texture changes but flavors still sing.
• Use brown rice, but increase broth and cook time (about 45 minutes simmer + rest).
• For gluten-free, swap light soy sauce with tamari; for low-sodium, reduce added salt and use low-sodium broth.
• Omit sesame oil for a nut-free version; add a squeeze of lime for brightness instead.

Variations & Tips

• Spicy kick: add 1 tsp chili oil to the ginger-scallion sauce or sprinkle with chili flakes.
• Kid-friendly: leave out extra scallions and serve with a mild soy dipping sauce on the side.
• Herbed twist: mix chopped basil or Thai basil into the rice for a fragrant change.
• One-pot weeknight: cook rice in a rice cooker with broth and steam chicken above in a steamer tray if your cooker supports it.
• Crispy finish: broil chicken for 2–3 minutes at the end for crackly skin (watch closely!).
• Creative twist: stir in a spoonful of fermented black bean paste for a punchy umami boost.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Steam the chicken and make the ginger-scallion oil, then refrigerate separately. Reheat chicken gently in a 325°F oven for 10–12 minutes or microwave covered until warm. Reheat rice with a splash of broth and a damp paper towel to keep it moist.

Can I double the recipe?

Sure thing. Use a larger pot or steamer and steam in batches if needed. Doubling rice may need an extra 1/4–1/2 cup broth depending on your rice’s age and brand.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Chicken reaches 165°F in the thickest part. The meat should be opaque, firm to the touch, and juices run clear. Rice should be fluffy and fragrant with ginger.

What if I don’t have ingredient X?

Short on fresh ginger? Use 1/2 tsp ground ginger in a pinch, but fresh gives a brighter, fresher flavor. No scallions? Thinly sliced chives or a few cilantro stems add freshness.

How I Like to Serve It

I serve this steaming bowl with quick-pickled cucumbers and a cold beer or jasmine tea for a calming weeknight dinner. It also works great for a potluck — keep the sauce separate and drizzle before serving. In winter, it comforts like soup; in summer, the bright ginger keeps it light and refreshing.

Notes

• Store leftover chicken and rice in separate airtight containers in the fridge for up to 3 days.
• Reheat gently to avoid drying out the chicken. Safe internal temp for cooked chicken: 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with this fragrant, simple steamed chicken rice. It comforts, it’s forgiving, and it smells like home.