Ginger Scallion Chicken with Crispy Rice

Ingredients

• 1 lb boneless, skinless chicken breast
• 3 tbsp minced fresh ginger
• 6 stalks, white and green separated scallions
• ½ cup neutral cooking oil
• 1 whole, sliced thin red chili pepper
• 1.5 cups (day-old preferred) cooked rice
• ¼ cup, torn fresh basil leaves
• 2 tbsp soy sauce

Instructions

1. 1

   Pour water into a shallow pan until 1 inch deep. Bring to a boil, then reduce to a steady simmer.

2. 2

   Pat chicken breast dry and place it in a heatproof dish that fits inside the pan. Carefully lower the dish into the steaming water.

3. 3

   Cover and steam until chicken is cooked through (165°F at the thickest part), about 12 minutes. Remove and rest 2 minutes.

4. 4

   While chicken steams, heat oil in a separate skillet over medium until shimmering. Add minced ginger and white parts of scallion.

5. 5

   Cook ginger mixture 90 seconds until fragrant, then remove from heat. Stir in soy sauce, sliced chili, and green scallion parts.

6. 6

   In the same skillet (off heat), add rice and break up clumps with a spoon until coated with residual oil.

7. 7

   Turn heat to medium-high and press rice into the pan, stirring occasionally, until edges are golden and crispy, 4–5 minutes.

8. 8

   Slice cooked chicken into 0.5-inch pieces. Spoon crispy rice onto plates, top with chicken, drizzle ginger oil generously.

9. 9

   Scatter torn basil, remaining sliced chili, and any remaining scallion greens on top. Serve immediately.

Tools you’ll need

• shallow pan with lid (for steaming)
• heatproof dish (to fit in steaming pan)
• 12-inch skillet
• wooden spoon
• instant-read thermometer

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