Microwave Chicken Rice with Spring Onion Ginger Sauce
This easy microwave chicken rice delivers comforting, home-style flavours with minimal effort. The rice and chicken cook together in one pot, finished with a fragrant spring onion and ginger sauce for an irresistible burst of aroma. It’s simple, satisfying, and perfect for busy days.
Equipment
- Joseph Joseph M-Cuisine™ Microwave Rice Cooker
Ingredients
For the Rice and Chicken
- 2/3 cup jasmine rice
- 300 ml water
- 150 g chicken thigh or breast, diced into small pieces about 2–2.5 cm, around 1 cm thick
- 1 tsp cooking wine
- 1 tsp soy sauce
- ½ tsp white pepper
- 1 tsp cornflour
Spring Onion Ginger Sauce
- 25 g finely chopped spring onion
- 15 g finely chopped ginger
- 40 ml high smoke point vegetable oil
- ½ tsp salt adjust to taste
- A pinch of white pepper
- 1 tsp sesameoil
Instructions
- Rinse the jasmine rice in the colander. Place the colander into the cooking pot and add the required amount of water (see guidelines overleaf). Soak for 30 minutes.
- Marinate the diced chicken with cooking wine, soy sauce, white pepper and cornflour. Set aside.
- Combine the spring onion and ginger in a heatproof bowl. Heat the oil until shimmering, then carefully pour it over the mixture in 2–3 batches to release the fragrance. Add salt, white pepper and sesame oil. Adjust seasoning to taste.
- To cook the rice, place the lid on the pot and lock it using the rice paddle (do not cover the steam holes). Microwave on high for 8 minutes.
- Carefully open the lid and spread the marinated chicken evenly over the rice in a single layer. Cover again and microwave for another 5 minutes. Let stand (covered) for 8–10 minutes.
- Once the resting time is complete, spoon the spring onion and ginger sauce over the rice. Gently mix and serve.
Ensure the chicken is diced into small, thinner pieces so it cooks through thoroughly during the microwave stage.
Notes
