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Rice Cooker Ginger Chicken Jasmine rice

by Jonathan Cheung

One pot meal! Rice cooker or stovetop pot this is a terrific balanced weeknight dish for the whole family.
(Psst ..you can always switch out green peas for the spinach)

[Total: 2 Average: 5]
Rice-cooker-Ginger Chicken rice

Ingredients

  • 1 cup/250mL Dainty Jasmine rice
  • 4 Boneless Skinless Chicken thighs, cut into thumb size strips
  • 2 inch piece of Fresh Ginger, peeled and diced
  • 1 cup/250mL Chicken or Vegetable Stock
  • 1/2 cup/125mL Coconut milk
  • 3 cups Baby Spinach
  • Salt & Pepper
  • For garnish: 1-2 sliced Green Onions

Preparation

1

Place the Dainty Jasmine rice in the bowl of a rice cooker. Lay the sliced chicken on top and scatter the ginger over. Pour in the stock and coconut milk. Close the lid and cook.

2

When done, quickly open the lid add in the spinach. Close lid immediately and allow to rest for 5-10 minutes, or until spinach is wilted slightly.

3

Open the lid and gently fold together. Season with salt and pepper. Serve, garnished with sliced green onion.

4

Stovetop option: To do this recipe on stovetop in Step 1 - bring the rice, coconut milk and stock to a boil on medium high heat, immediately reduce the heat to a simmer, quickly add the chicken and ginger on top and cover with a lid. Cook on simmer/low heat for 12 minutes. Follow Step 2 & 3 and it's done.


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