Ginger Scallion Chicken and Rice

Chicken and rice is a classic combo and there are truly countless varieties. It happens to be one of my beau’s absolute favorite meals – in pretty much any variety. This version has an Asian spin but is ridiculously simple and relatively hands-off. Could this have dethroned arroz con pollo as the chicken-and-rice favorite?

In a saucepan, combine 1 1/2 c. sushi rice (and it really should be sushi rice here because you want it to be sticky), 2 c. chicken broth, and 1 tablespoon fresh grated ginger (or a hefty shake of the non-fresh). Season boneless skinless chicken breasts (4 breasts/~2 lbs) with salt and pepper and place on top of rice mixture. Cover the saucepan and bring to a boil over high before reducing to medium-low and simmering until all the liquid is absorbed and the chicken is cooked (20-22 min). Turn off the heat and let it chill on the stove with the lid on for 10 min. While the chicken and rice rests, combine 1/4 c. vegetable oil, 6 sliced scallions, 2 tbsp rice vinegar, 1 thinly sliced jalapeƱo, 2 tsp sesame seeds, 1 tsp sesame oil, 1/2 tsp sugar, and 2 tbsp ginger. HOT TIP: I recently bought this sushi seasoning and it’s basically the base of this sauce. If you have this lying around, you simply use it instead of the vegetable oil/vinegar/sugar part of the sauce. Before serving, slice the chicken all pretty on a bias and place nicely atop the rice and pouring the sauce all over. (My chicken didn’t look quite as nice since I used chicken tender cut instead of full breasts but guess what still tastes as good.)

My basics may not be Asian, but this meal felt like getting back to basics. It was very quickly polished off. That sauce is truly addictive and since the chicken and rice is barely seasoned, it’s fair to say it’s the hero. I’m holding out for a hero…