Description

This flavorful one-pot Ginger Chicken and Rice recipe features tender boneless, skinless chicken thighs cooked with an aromatic blend of fresh ginger, garlic, and shiitake, oyster, and king mushrooms. The long-grain rice absorbs savory chicken stock infused with sweet soy kecap manis and fish sauce, creating a deliciously fragrant, comforting meal. Perfect for an easy weeknight dinner that combines protein, vegetables, and rice in one pot with minimal prep and cleanup.

Ingredients

Scale

Chicken and Marinade

500g/1 lb boneless, skinless chicken thighs, cut into small bite-size pieces
3 tbsp kecap manis (sweet soy sauce)
2 tbsp fish sauce
1/8 tsp white pepper (or substitute black pepper)

Rice and Broth

1 1/2 cups long grain rice (NOT rinsed)
2 cups low sodium chicken stock

Vegetables and Aromatics

4 green onion stems (white part finely sliced, green parts cut into 5 cm/2″ lengths)
1 1/2 tbsp grated fresh ginger
2 large garlic cloves, finely minced
4-5 slices fresh ginger (~5mm/0.2″ thick, with peel intact for easy removal)
150g / 5 oz fresh shiitake mushrooms (~2 heaped cups), small mushrooms halved, large thickly sliced
150g / 5 oz oyster mushrooms (~2 heaped cups), small whole, large cut into 2-3 pieces
200g / 7 oz king mushrooms, halved then cut into thick 7mm slices

Other

4 tbsp oil
2 pinches salt
2 pinches white pepper

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Instructions

Marinate Chicken: Toss the bite-sized chicken thigh pieces with 1 1/2 tbsp of the mixed kecap manis, fish sauce, and white pepper to lightly coat and let sit while preparing other ingredients.
Sear Mushrooms: Heat 2 tbsp oil in a large heavy-based pan or deep skillet over medium-high heat. In two batches, sear the mushrooms until golden brown and slightly softened, then remove them from the pan and set aside.
Cook Chicken and Aromatics: Add the remaining 2 tbsp oil to the pan and sear the marinated chicken pieces until nicely browned on all sides. As the chicken nears completion, add the minced garlic, grated ginger, and the finely sliced white parts of the green onions. Stir well to release their aroma, cooking briefly until fragrant.
Add Rice and Stock: Stir in the long grain rice to coat it well in the chicken and aromatics mixture. Then pour in the low sodium chicken stock, and add the ginger slices over the top. Arrange the seared mushrooms evenly over the rice and chicken mixture.
Simmer and Steam: Cover the pan tightly with a lid and reduce heat to low. Let the dish steam gently for 20 minutes, allowing the rice to absorb the stock and flavors while the chicken fully cooks.
Rest and Finish: Remove the pot from the heat and let it rest, still covered, for an additional 10 minutes to allow the steam to finish cooking the rice and infuse flavors further. Discard the ginger slices before serving.
Toss with Sauce and Garnish: After resting, gently toss the entire dish with the remaining 1 1/2 tbsp of the kecap manis, fish sauce, and white pepper sauce mixture. Finally, add the longer green onion segments to provide fresh texture and aroma before serving.

Notes

Note 1: Using boneless, skinless chicken thighs ensures the meat stays moist and tender throughout cooking.
Note 2: Do not rinse the rice as the natural starch helps create a better texture and gently thickens the cooking liquid.
Note 3: Fresh ginger slices are left unpeeled for ease of removal after cooking; their peel imparts extra aroma.
Note 4: Kecap manis is a sweet Indonesian soy sauce that balances savory and sweet flavors beautifully.
You can substitute other types of mushrooms if desired, but keeping a variety adds texture and earthiness.