Uploaded June 2025 | Updated September 2026, 2 weeks ago
Recipe ⬇️ or print: recipetineats.com/ginger-chicken-and-rice
A one-pot ginger chicken and rice is inspired by Hong Kong claypot flavours, steamed with a layer of mushrooms and drizzled with a tasty sauce. It's gone straight into my top 3 one-pot recipes! The sauce is fab - only 2 ingredients, expect to see it around here again soon.
I've used a mix of Asian mushrooms here which adds lovely authentic flavours into the dish, but you can use whatever mushrooms you want, just slice thickly and cook per recipe. - Nagi x
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Ginger Chicken and Rice with Mushrooms – easy one pot recipe
4 tbsp oil
500g / 1 lb boneless, skinless chicken thighs, cut into bite-size pieces
1 1/2 cups long grain rice*
2 cups low-sodium chicken stock
4 green onion stems – white part finely sliced, green tops cut into 5cm lengths
11/2 tbsp grated ginger
2 garlic cloves, finely minced
4–5 slices fresh ginger (5mm/0.2” thick, no need to peel)
Mushrooms – use any you want!
500g / 1 lb in total – I used 150g/5oz each shiitake and oyster + 200g/7oz king oyster
Salt and white pepper
Sauce:
3 tbsp kecap manis
2 tbsp fish sauce
1/8 tsp white pepper (sub black)
Instructions:
1. Mix sauce; toss chicken with 11/2 tbsp, set remainder aside. Sear mushrooms in 2 batches - 1½ tbsp oil with pinch of salt and pepper per batch until lightly golden – but do not cook through! Remove into bowl.
2. Heat 1 tbsp oil, sear chicken for 1 min. Add green onion whites, grated ginger, garlic, stir 30 sec. Add rice, stir, add stock and ginger slices. Bring to rapid simmer. Top with mushrooms (including any juices accumulated in bowl). Cover and cook on low for 20 min until liquid absorbed (no stirring!).
3. Rest 10 min covered. Drizzle with remaining sauce, add green part of green onion, toss briefly, and serve.
* Can use basmati as well, medium grain ok, short grain/sushi rice/jasmine too soft/mushy for my taste using this method of cooking. Do not use risotto, paella, wild rice or quinoa.
Recipe ⬇️ or print: recipetineats.com/ginger-chicken-and-rice
A one-pot ginger chicken and rice is inspired by Hong Kong claypot flavours, steamed with a layer of mushrooms and drizzled with a tasty sauce. It's gone straight into my top 3 one-pot recipes! The sauce is fab - only 2 ingredients, expect to see it around here again soon.
I've used a mix of Asian mushrooms here which adds lovely authentic flavours into the dish, but you can use whatever mushrooms you want, just slice thickly and cook per recipe. - Nagi x
––––––––-
Ginger Chicken and Rice with Mushrooms – easy one pot recipe
4 tbsp oil
500g / 1 lb boneless, skinless chicken thighs, cut into bite-size pieces
1 1/2 cups long grain rice*
2 cups low-sodium chicken stock
4 green onion stems – white part finely sliced, green tops cut into 5cm lengths
11/2 tbsp grated ginger
2 garlic cloves, finely minced
4–5 slices fresh ginger (5mm/0.2” thick, no need to peel)
Mushrooms – use any you want!
500g / 1 lb in total – I used 150g/5oz each shiitake and oyster + 200g/7oz king oyster
Salt and white pepper
Sauce:
3 tbsp kecap manis
2 tbsp fish sauce
1/8 tsp white pepper (sub black)
Instructions:
1. Mix sauce; toss chicken with 11/2 tbsp, set remainder aside. Sear mushrooms in 2 batches - 1½ tbsp oil with pinch of salt and pepper per batch until lightly golden – but do not cook through! Remove into bowl.
2. Heat 1 tbsp oil, sear chicken for 1 min. Add green onion whites, grated ginger, garlic, stir 30 sec. Add rice, stir, add stock and ginger slices. Bring to rapid simmer. Top with mushrooms (including any juices accumulated in bowl). Cover and cook on low for 20 min until liquid absorbed (no stirring!).
3. Rest 10 min covered. Drizzle with remaining sauce, add green part of green onion, toss briefly, and serve.
* Can use basmati as well, medium grain ok, short grain/sushi rice/jasmine too soft/mushy for my taste using this method of cooking. Do not use risotto, paella, wild rice or quinoa.
