Easy One-Pan Chicken Rice Meal 一锅熟的鸡饭

Oleh oncom

Thursday, December 29, 2016

This easy one-pan chicken rice meal is sure to become a family favourite. Well, at least the home cook would love this. Less washing, easy preparation and flavourful. And, best of all, it's a great idea for last minute meal.

I used to cook sushi rice in a saucepan, pre-soak the rice and it only takes 10 minutes cooking time. I modified the method, added the ingredients that I adapted from here and here goes my quick, easy and delicious chicken rice recipe. Hope you'll like it too. :)

Chicken Rice cooked in a rice cooker using this recipe.
Used Jasmine rice instead of Japanese rice, water amount adjusted.
Turned out so fragrant and with some claypot-chicken-rice-style crisp. Superb.

Photo updated 24 March 2017.

一锅熟的鸡饭，做法非常简单。预先把米浸泡好，用平时煮即食面的锅来煮，十五分钟就能吃了。方便又健康，非常适合忙碌的上班族。我不用上班，但因为孩子爱吃鸡饭，当我忙的时候，就用这个煮法。

Ideal to pack in kids lunch box.
Lunch box for my 9yo.

Photo updated: 17 Jan 2018

Ingredients: 1 serving 一人份

1 Boneless Chicken Thigh 去骨鸡腿 100克，洗净，抹干，切块
(about 100g, washed and pat dry with kitchen towel, cut into chunks)

1/4 tsp Light Soy Sauce 酱油 1/4小匙

Pinch of Salt 盐少许

Dash of White Pepper 胡椒粉少许

1/4 tsp Sesame Oil 麻油 1/4小匙

Some oil for cooking 少许油
(I use Medella Organic Coconut Cooking Oil which has neutral flavour and it's a healthier choice)

4 cloves Garlic (minced) 蒜头 4棵，剁碎

3 slices Ginger 姜 3片

1 Lemongrass (the inner white part) 香茅 1 支，去掉外皮

65g Short Grain Rice 日本米 65克（用日本米的口感比较好）
(washed and soaked for at least 30 minutes, drained.)

100ml Chicken Broth 鸡汤 100毫升

1 Pandan Leaf 班兰叶 1 片

Some Salt (add to taste) 盐少许

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如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤：

1. Mix light soy sauce, salt, white pepper, sesame oil and chicken meat in a bowl. Let it marinate for at least 30 minutes.
把酱油，盐，胡椒粉，麻油和鸡肉混合均匀。腌30分钟。同时，把米洗净，浸泡30分钟。

2. Heat oil in a saucepan, add in garlic, ginger and lemongrass.
在锅里烧热少许油，爆香蒜头，姜片和香茅。

3. Cook until the garlic are lightly brown.
炒至蒜头开始变色。

4. Stir in rice and chicken meat. Stir fry until the chicken are half-cooked.
浸泡米的水倒掉，把米和鸡肉块加入锅里，快速炒至水份蒸发。

5. Add chicken broth, pandan leaf and some salt to taste (if needed).
加入鸡汤，班兰叶和少许盐调味。

6. Cover the saucepan with a lid, turn the heat to high, bring to a boil. Reduce heat to low, simmer for 12 minutes. When the cooking is done, turn off heat and let it sit for 3-5 minutes. Serve with vegetables or salad to complete your meal.
盖上锅盖，大火煮滚后转小火，煮12分钟。煮好后熄火，待3-5分钟即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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